Sticky Ginger Beef Rice Bowl
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Recipes are like a formula for creating delicious food. This recipe is the perfect example of that. If you take perfectly cooked rice, tender, sticky beef, crisp, sharp-picked vegetables and add a tangy, spicy sauce, you get the perfect mid-week meal. This Sticky Ginger Beef Rice Bowl is a mathematic masterpiece you won’t want to stop making!
Rice is too delicious to not cook properly.
I used jasmine rice; it’s one of my favourites. The long grains are tender and flavourful, but there are so many types of rice for you to use and enjoy.
If you are using jasmine rice, here’s an excellent method on how to cook it perfectly every time!
1) Wash the rice- If you want beautiful rice that won’t stick or clump together, rinse it before adding it to your pot.
2) The Ratio- For jasmine rice, the best ratio is 1 1/2 cups of water to 1 cup of rice.
Pickling vegetables quickly.
I love a good quick pickle. It’s a style of picking where you just lightly todd your raw vegetables in a bit of vinegar, salt and sugar. This gives your dishes a bright hit of acidity while keeping your veg fresh, colourful and snappy.
In this recipe, we used thin carrots and radishes to help that quick brine get as deep into the veg as possible.
Cooking the peas right.
I love sugar snap peas. They have so much great texture, full of vegetal sweetness and add a bright pop of bright green to any dish.
We want to add charred flavours to the peas but hit them in a super hot pan for this dish. The trick is to get your pan and oil hot (medium-high heat) and saute for just a few minutes. We want to preserve the firm texture so they don’t go soft on us. 3-4 minutes max!
Other recipes to check out!
If you like the sound of this Sticky Ginger Beef Rice Bowl, here are a few other awesome, meal prep friendly meals for you to try out!
Curried Chicken with Mango Salad and Coconut Rice
Ingredients:
- 500 g Ground beef
- 2 cups Jasmine rice
- 2 cups Sugar snap peas
- 1 1/2 cups Julienned carrots
- 1 cup Sliced radish
- 2 tbs Kewpie mayo
- 2 tbs Greek yogurt
- 4 tbs Soy sauce low sodium
- 1/4 cup Rice wine vinegar
- 3 large Garlic cloves minced
- 1 inch Fresh ginger minced
- 1 tbs Honey
- 1 tsp Toasted sesame oil
- 1 large Lime Juiced
Instructions:
- Follow package instructions and cook rice.
- Into a lightly oiled pan placed over medium high heat add ginger and garlic, followed by the ground beef. Cook until browned through.
- While the beef is cooking toss the snap peas into a lightly oiled pan place over high heat. You want the peas to slightly char. Cook for about 3-4 minutes and remove from pan so they don't go mushy.
- Into a bowl add carrots, radish, lime and vinegar. Toss and set to the side.
- Once beef is done cooking add in 3 tbs of soy sauce and 1 tbs of honey. Mix well.
- In a small bowl mix together greek yogurt, mayo, and 1 tbs of soy sauce.
- Create your bowl. Add in rice, followed by sticky beef, peas, carrots & radish, followed by the sauce.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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In the write up, you talk about putting sugar into the brine, but I couldn’t see it in the ingredient list or the instructions. What am I missing?
Hi there! In this recipe, the carrots and radishes get their quick pickle flavor from just the vinegar and lime — no sugar needed here. The write-up mentions sugar because some quick-pickle methods use it, but this bowl keeps things bright and simple. The thinly sliced veggies help the acidity soak in fast without the extra sweetness.
At which step do you use the line juice?
Hi Audrey, you can add the lime with the carrots, radish and vinegar. Let me know how it turns out for you.
This is our family’s favourite dinner- the flavours are so good and we always have to make extra pickled carrots. Thanks for this recipe!
That makes me so happy to hear! It’s always a win when a recipe becomes a family favourite. Thanks so much for making it and for sharing.
Wondering where to use the sesame oil?
Good catch—the sesame oil should be stirred in at the end with the beef and sauce. It adds that nice toasted flavor.