Asian Ground Beef

Asian Ground Beef is sweet, spicy, and so satisfying. Spoon it over rice, add avocado-cucumber salad, and enjoy every bite!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: asian beef bowl, asian ground beef

Servings: servings

Cost: $14.12

Equipment

Large skillet non-stick

Ingredients

Sauce

1 teaspoon cornstarch
2 tablespoons soy sauce not low-sodium
1 tablespoon rice vinegar
1/4 cup hoisin sauce see note 1
1-1/2 teaspoons Sriracha plus more as desired
2 tablespoons light brown sugar
2 teaspoons ginger paste
5 teaspoons minced garlic divided (use 2 teaspoons for sauce)

Beef

1 tablespoon toasted sesame oil
1 pound lean ground beef 93/7
1 bunch green onions thinly sliced (white and green parts divided)
1 large red pepper diced
Salt and pepper to taste
1/3 cup roasted cashews
1/2 cup torn basil optional, for serving
Sesame seeds optional, for serving
Avocado-cucumber salad optional, for serving, see note 2
Cooked white rice optional, for serving

US - Metric

Instructions

In a bowl or wide-mouth jar, whisk together the cornstarch and soy sauce until smooth. Add the rice vinegar, hoisin sauce, Sriracha, brown sugar, ginger paste, and 2 teaspoons of minced garlic. Whisk until fully combined and set aside.
Heat sesame oil in a large nonstick skillet over medium-high heat. Once hot, add the white parts of the green onions, diced red pepper, and the remaining 3 teaspoons of garlic. Cook for 3 minutes, stirring occasionally.
Push the peppers to the edges of the skillet. Increase heat to high and add ground beef to the center, seasoning with a small pinch of salt and pepper. Let the beef brown on one side for about 1 minute, flip, brown the other side, then break it into crumbles. Cook until the beef is fully browned and any liquid in the skillet has evaporated, 5-7 minutes.
Reduce heat to low. Stir in the prepared sauce and roasted cashews. Cook for 2-4 minutes, stirring occasionally, until the sauce thickens. If using basil, stir in half at this stage.
Serve beef warm over rice. Garnish with sesame seeds, the green parts of the green onions, remaining basil, and optional Avocado-Cucumber Salad.

Video

Notes

Note 1: This ingredient can make or break the dish, so go for a good brand. My favorite is Lee Kum Kee (not sponsored).

Note 2: I can’t get enough of this salad, especially with a super creamy avocado. Mix these in a small bowl:

1 diced ripe avocado
1/2 English cucumber, diced
A handful of green onions (leftover from the recipe)
1 tablespoon lime juice
A pinch of salt
1 teaspoon olive oil
1 teaspoon honey

Storage: Keep the beef, rice, and toppings in separate airtight containers in the fridge for 4-5 days. Make the avocado salad fresh daily—I usually mix 1/4 of the recipe each day for meal prep. Reheat the beef in a skillet and microwave the rice with a little water to keep it moist.

Nutrition