Juicy Ground Beef and Rice Bowl

If you ask me, ground beef and rice bowls are one of the best weeknight dinners you can make.

This Asian-inspired bowl comes together in about 30 minutes and uses ingredients you probably already have in your pantry. Savory ground beef gets cooked with garlic, ginger, and soy sauce in a slightly sweet sauce that’s seriously tasty.

Green onions add a fresh bite, while sesame oil and red pepper flakes give it that restaurant-quality finish. The cornstarch helps create a glossy sauce that coats every bite of beef.

It’s the kind of dinner that makes busy weeknights feel manageable, and everyone at the table will ask for seconds.

What Kind of Ground Beef Should I Use?

For this rice bowl, you’ll want to pick up ground beef that’s somewhere between 80/20 and 85/15 lean-to-fat ratio. The 80/20 will give you more flavor since it has a bit more fat, but if you prefer something lighter, the 85/15 works great too. I’d stay away from the super lean 90/10 or higher because your beef might end up a little dry, and you’ll miss out on some of that rich, beefy taste. If you do go with a leaner option, just be sure not to overcook it and consider draining off any excess fat after browning so your sauce doesn’t get greasy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: You can easily use ground turkey, ground chicken, or ground pork instead. For a vegetarian version, try crumbled firm tofu or plant-based ground meat – just adjust the cooking time since they cook faster than beef.
• Soy sauce: If you need a gluten-free option, use tamari or coconut aminos. Keep in mind that coconut aminos are slightly sweeter and less salty, so you might want to reduce the brown sugar by a tablespoon.
• Avocado oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even olive oil will do the job just fine.
• Fresh ginger: No fresh ginger? Use 1/2 teaspoon of ground ginger instead. Add it with the garlic so it doesn’t burn.
• Brown sugar: White sugar, honey, or maple syrup all work as substitutes. If using honey or maple syrup, start with 2 tablespoons and taste before adding more.
• Cornstarch: You can use flour instead – just use 2 tablespoons mixed with the water to get the same thickening effect.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this ground beef bowl is not draining the grease after browning the meat, which will make your sauce greasy and watery instead of thick and glossy.

Breaking up the beef into tiny crumbles while cooking might seem right, but leaving some larger chunks gives you better texture and those crispy, caramelized edges that make this dish special.

Before adding the sauce to the pan, whisk the cornstarch mixture thoroughly to avoid lumps, and make sure your beef is pushed to the sides of the skillet so the sauce can hit the hot pan directly and thicken properly.

Finally, don’t skip cooking the sauce for the full 1-2 minutes – it needs that time to go from thin and watery to thick enough to coat the beef and cling to your rice.

What to Serve With Ground Beef and Rice Bowl?

This ground beef and rice bowl is pretty filling on its own, but I love adding some steamed or roasted veggies on the side to round things out. Broccoli, snap peas, or green beans work great because they soak up that savory sauce really well. If you want to keep it simple, a quick cucumber salad with rice vinegar and sesame seeds adds a nice refreshing crunch that balances out the rich, sweet flavors of the beef. You could also add some kimchi or pickled vegetables if you’re into that tangy kick.

Storage Instructions

Store: This ground beef and rice bowl keeps really well in the fridge for up to 4 days in an airtight container. I usually store the beef mixture and rice separately so the rice doesn’t get too mushy, but you can also combine them if you’re short on containers.

Freeze: The beef mixture freezes great for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can just grab one when I need a quick lunch. The rice also freezes well separately if you want to prep a bunch at once.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium heat with a splash of water to loosen the sauce. If you froze it, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1260-1400
• Protein: 70-85 g
• Fat: 70-80 g
• Carbohydrates: 60-75 g

Ingredients

• 1 lb ground beef
• 4 green onions (sliced thin, white and green parts separated)
• 1.5 tbsp avocado oil (or any neutral oil with high smoke point)
• 6 tbsp soy sauce (I use Kikkoman low-sodium soy sauce)
• 1/4 cup water
• 3.5 tbsp brown sugar (packed)
• 3 garlic cloves (minced)
• 2 tsp ginger (freshly grated)
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes
• 1/2 tsp sesame oil

Step 1: Prepare the Sauce Base

• 6 tbsp soy sauce
• 1/4 cup water
• 3.5 tbsp brown sugar
• 3 garlic cloves
• 2 tsp ginger
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes

In a small bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, cornstarch, and red pepper flakes until the cornstarch is fully dissolved and the mixture is smooth.

Set aside—this ensures the cornstarch won’t clump when it hits the hot beef.

I like to prepare this first so it’s ready to go the moment the meat finishes cooking, which helps build that glossy sauce quickly.

Step 2: Brown the Beef with Aromatics

• 1.5 tbsp avocado oil
• 1 lb ground beef
• 4 green onions

Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

Add the sliced white parts of the green onions and the ground beef, breaking it apart with a spoon as it cooks.

Cook for 5-7 minutes, stirring occasionally, until the beef is deeply browned and crispy in spots—this develops rich flavor through caramelization.

Once cooked through with no pink remaining, carefully pour off excess grease, leaving just enough to coat the pan lightly.

Step 3: Build the Glaze and Finish

• sauce mixture from Step 1
• 1/2 tsp sesame oil

Pour the sauce mixture from Step 1 over the cooked beef, stirring constantly.

Cook for 1-2 minutes, allowing the cornstarch to thicken the sauce into a glossy glaze that coats each piece of meat.

The sauce will go from thin to thick as the heat activates the cornstarch.

I find that keeping the heat at medium-high and stirring continuously prevents the sauce from scorching on the bottom while ensuring even coating.

Once the sauce reaches a consistent glaze-like consistency, drizzle in the sesame oil and toss to combine.

Step 4: Plate and Serve

• 4 green onions

Transfer the glazed beef to serving bowls over rice or noodles, then top generously with the sliced green parts of the green onions for a fresh, bright contrast to the rich savory sauce.

Juicy Ground Beef and Rice Bowl

Delicious Juicy Ground Beef and Rice Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 4 servings

Calories 1330 kcal

Ingredients

  

• 1 lb ground beef
• 4 green onions (sliced thin, white and green parts separated)
• 1.5 tbsp avocado oil (or any neutral oil with high smoke point)
• 6 tbsp soy sauce (I use Kikkoman low-sodium soy sauce)
• 1/4 cup water
• 3.5 tbsp brown sugar (packed)
• 3 garlic cloves (minced)
• 2 tsp ginger (freshly grated)
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes
• 1/2 tsp sesame oil

Instructions

 

• In a small bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, cornstarch, and red pepper flakes until the cornstarch is fully dissolved and the mixture is smooth. Set aside—this ensures the cornstarch won't clump when it hits the hot beef. I like to prepare this first so it's ready to go the moment the meat finishes cooking, which helps build that glossy sauce quickly.
• Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Add the sliced white parts of the green onions and the ground beef, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes, stirring occasionally, until the beef is deeply browned and crispy in spots—this develops rich flavor through caramelization. Once cooked through with no pink remaining, carefully pour off excess grease, leaving just enough to coat the pan lightly.
• Pour the sauce mixture from Step 1 over the cooked beef, stirring constantly. Cook for 1-2 minutes, allowing the cornstarch to thicken the sauce into a glossy glaze that coats each piece of meat. The sauce will go from thin to thick as the heat activates the cornstarch. I find that keeping the heat at medium-high and stirring continuously prevents the sauce from scorching on the bottom while ensuring even coating. Once the sauce reaches a consistent glaze-like consistency, drizzle in the sesame oil and toss to combine.
• Transfer the glazed beef to serving bowls over rice or noodles, then top generously with the sliced green parts of the green onions for a fresh, bright contrast to the rich savory sauce.