This flavorful bowl brings together savory ground beef glazed with ginger and soy, fluffy jasmine rice, crisp snap peas, and tangy marinated vegetables. Finished with a creamy soy mayo drizzle and crunchy shallots, it delivers a satisfying takeout-style meal made easily at home.
Why You’ll Love This Recipe
This recipe is quick enough for busy weeknights yet layered with bold, balanced flavors. The combination of sweet honey, savory soy sauce, and aromatic ginger-garlic creates a rich sauce that coats the beef perfectly. Crisp vegetables add freshness and texture, while jasmine rice keeps the bowl comforting and filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef 250 g
Jasmine rice ¾ cup
Carrot, julienned 56 g
Radishes 3 units, thinly sliced
Sugar snap peas 113 g
Crispy shallots 28 g
Soy sauce 2 tbsp
Ginger-garlic puree 1 tbsp
Rice vinegar 1 tbsp
Mayonnaise 4 tbsp
Honey 1 tbsp
Cooking oil 1 tbsp
Sugar ½ tsp
Salt ⅜ tsp
Black pepper ⅛ tsp
Directions
Rinse the jasmine rice under cold water until the water runs clear. Heat a medium pot over medium heat and add half of the oil. Add the rice and half of the ginger-garlic puree, stirring for 1 to 2 minutes until fragrant. Pour in 1¼ cups water and half of the salt, bring to a boil, then reduce heat to low. Cover and cook for 12 to 14 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and keep covered.
While the rice cooks, prepare the vegetables. In a medium bowl, whisk together rice vinegar, sugar, a pinch of salt, and pepper. Add the julienned carrot and sliced radishes, tossing to coat. Set aside to marinate.
In a small bowl, mix the mayonnaise with 1 tablespoon of soy sauce until smooth. Set aside.
Heat a large non-stick pan over medium-high heat with the remaining oil. Add snap peas, season lightly with salt and pepper, and cook for 3 to 4 minutes until tender-crisp. Transfer to a plate and keep warm.
Using the same pan, add ground beef and cook over medium-high heat, breaking it apart, for 4 to 5 minutes until fully cooked. Carefully drain excess fat. Stir in the remaining ginger-garlic puree and cook for 30 seconds until aromatic. Remove from heat and add honey and the remaining soy sauce, stirring until the beef is evenly coated.
Fluff the rice with a fork and divide it between bowls. Top with sticky ginger beef, snap peas, and marinated vegetables. Drizzle with soy mayo and finish with crispy shallots before serving.
You can substitute ground chicken or turkey for the beef for a lighter option. Add sliced cucumbers or shredded cabbage for extra crunch. For more heat, mix a small amount of chili paste into the soy mayo or sprinkle red pepper flakes over the finished bowls.
Storage/Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep rice and beef separate from fresh toppings if possible. Reheat rice and beef gently in the microwave or on the stovetop with a splash of water. Add fresh vegetables and sauce after reheating for best texture.
FAQs
Can I use a different type of rice?
Yes, short-grain or basmati rice works well, though cooking times and water amounts may vary slightly.
Is this recipe spicy?
No, it is mild and savory, but you can easily add heat with chili sauce or pepper flakes.
Can I prepare the components ahead of time?
Yes, the rice, beef, and marinated vegetables can be prepared a day in advance and stored separately.
What can I use instead of ginger-garlic puree?
Fresh minced ginger and garlic can be used in equal parts for similar flavor.
Can I make this recipe dairy-free?
The recipe is already dairy-free; just ensure the mayonnaise used contains no dairy.
How do I keep the snap peas crisp?
Avoid overcooking them and add them to the bowl just before serving.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pan for the beef.
Is honey necessary?
Honey balances the soy sauce, but you can substitute it with another mild sweetener if needed.
Can this be served cold?
The beef and rice are best warm, but leftovers can be enjoyed at room temperature as a bowl-style meal.
What makes the sauce sticky?
The combination of soy sauce and honey creates a glossy, lightly sticky coating on the beef.
Conclusion
Sticky Ginger Beef and Rice Bowls are a satisfying blend of savory, sweet, and fresh flavors that come together quickly in one comforting dish. With simple ingredients and flexible variations, this recipe is perfect for weeknight dinners when you want something hearty, homemade, and full of bold taste.
Sticky Ginger Beef and Rice Bowls combine savory ground beef glazed in a ginger-soy sauce with fluffy jasmine rice, crisp vegetables, and a creamy soy mayo drizzle. This quick and satisfying recipe delivers bold, takeout-style flavor at home.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Course
Method:Stovetop
Cuisine:Asian-Inspired
Ingredients
250 g ground beef
3/4 cup jasmine rice
56 g carrot, julienned
3 radishes, thinly sliced
113 g sugar snap peas
28 g crispy shallots
2 tbsp soy sauce
1 tbsp ginger-garlic puree
1 tbsp rice vinegar
4 tbsp mayonnaise
1 tbsp honey
1 tbsp cooking oil
1/2 tsp sugar
3/8 tsp salt
1/8 tsp black pepper
Instructions
Rinse the jasmine rice under cold water until clear. In a medium pot, heat half the oil over medium heat. Add rice and half the ginger-garlic puree. Sauté for 1–2 minutes. Add 1 1/4 cups water and half the salt. Bring to a boil, then reduce to low, cover, and cook for 12–14 minutes until tender. Remove from heat and keep covered.
In a bowl, whisk rice vinegar, sugar, a pinch of salt, and pepper. Add carrots and radishes. Toss to marinate and set aside.
In a small bowl, mix mayonnaise with 1 tbsp soy sauce to make soy mayo. Set aside.
Heat remaining oil in a large non-stick pan over medium-high. Add snap peas, season with salt and pepper, and cook 3–4 minutes until crisp-tender. Transfer to a plate.
In the same pan, cook ground beef over medium-high, breaking it up for 4–5 minutes until browned. Drain excess fat. Add remaining ginger-garlic puree and sauté for 30 seconds. Remove from heat, stir in honey and remaining soy sauce until coated.
Fluff rice and divide between bowls. Top with beef, snap peas, and marinated vegetables. Drizzle with soy mayo and sprinkle with crispy shallots. Serve warm.
Notes
Substitute ground turkey or chicken for a lighter version.
For extra crunch, add cucumbers or shredded cabbage.
Mix chili paste into soy mayo or add chili flakes for heat.
Store components separately for best texture when reheating.
