Soy-Ginger Beef and Veggie Rice Bowl
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.50
- Nutrition
- 550 cal · 28g protein
- quick
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice
Soy-Ginger Beef and Veggie Rice Bowl is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $15 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 2 count carrots
- 1 lb fresh green beans
- 3 tbsp soy sauce
- 1 tbsp ginger
- 3 cloves garlic
- 2 tbsp vegetable oil
- 2 cups rice
Steps
- Cook rice according to package directions (about 18 minutes for regular white rice).
- While rice cooks, cut carrots into coins and green beans into 2-inch pieces; mince ginger and garlic.
- Heat oil in a large skillet over medium-high heat, add ground beef, and cook 5–6 minutes, stirring often, until browned to 160°F; drain excess fat if needed.
- Add carrots, green beans, ginger, and garlic; stir-fry 5–6 minutes until vegetables are tender-crisp, then pour in soy sauce and toss to coat.
- Divide rice among 4 bowls and top each with beef and vegetable mixture.
- Picky eater tip: serve plain rice with plain cooked beef and raw or steamed carrots on the side, with the sauce and green beans left out.
- Make ahead: cook the rice and chop the carrots and green beans up to 2 days ahead and store them in the fridge. Leftovers keep 3 days.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 62 g
- Fiber
- 3 g
- Sugar
- 8 g
- Fat
- 16 g
- Saturated fat
- 5 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Daniel Ray / Unsplash