Recipe Summary
Make this easy dish for lunch or dinner and serve it up hot or cold, Asian Ginger Beef Salad Bowl!
These Asian-inspired ground beef and rice salad bowls combine ginger beef with jasmine rice, crisp lettuce, cucumber, peanuts, cilantro, scallions, and fresh chili. The 30-minute recipe cooks the beef with sesame oil, ginger, garlic, honey, rice vinegar, soy sauce, and lime, then folds in the cooked rice before the bowls are assembled.
A ground beef bowl with plenty of crunch
Warm beef and rice make this filling enough for dinner. Lettuce and cucumber keep the bowl crisp, while the toasted peanuts add a proper crunch. The sauce gets its savory edge from soy sauce, with honey, rice vinegar, and lime balancing each other around the ginger and garlic.
Crispy ginger beef usually starts with strips of beef and a fried coating. This version uses crumbled ground beef, so Asian-inspired ground beef and rice salad bowls are the more useful name for what is actually on the plate.
Build each bowl just before serving
Set the lettuce and cucumber in the bowls first, then spoon the warm ginger ground beef and rice over the top. Finish with toasted peanuts, cilantro, scallions, fresh chili, and a lime wedge. Keeping those fresh ingredients out of the skillet protects the contrast that makes the bowl work.
Ground beef can turn brown before it is safe to eat. Check the meat with a food thermometer and cook it to 160°F before adding the sauce ingredients.
A note from the Little Figgy archive
When Stacey first shared this recipe in 2017, she described it as a last-minute dinner made during one of her international cooking sprees. Her children learned to roll with what she called “mood cooking,” and this flexible salad bowl became part of the fun.
If a crisp, full-flavored salad is your kind of dinner, save our 1905 Salad for another night. For this bowl, pass the lime wedges and let everyone add the fresh toppings they like.
Asian Ginger Beef Salad Bowl
Ingredients
Method
- Prepare the Rice according to directions, set aside. In a dry skillet, toast the Peanuts for 2 - 3 minutes, remove from heat, roughly chop and set aside.
- In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 - 2 minutes.
- Add the ground beef, ginger, and garlic. Cook until the beef is nicely browned and reaches 160°F on a food thermometer, then drain if necessary.
- Add the Honey, Vinegar and Soy Sauce, stirring in to incorporate well and allow to cook for about 3 - 5 minutes. (Give it a taste to see if you need to adjust).
- Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 - 5 minutes.
- Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
- Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
- Can add more Soy Sauce if desired and Lime Wedges.
Notes
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