Japanese Beef Bowl

Name: Japanese Beef Bowl
Cook time: 20 min
Total time: 20 min
Cuisine: Asian, Japanese
Ingredients: 1/4 cup Rice Wine Vinegar; 1/4 cup Water; 1/2 tsp salt; 1/2 tsp ginger, minced; 1 cup carrots, shredded; 1 tbsp vegetable oil; 1/2 pound ground beef; 2 tsp soy sauce; 1/4 cup honey; 1 garlic clove, crushed; 3 cups bok choy, chopped; 1 1/2 cups crimini mushrooms, sliced; pepper to taste; 2 1/2 cups jasimine rice, cooked; sriracha to taste

4 steps

Cook:20min

Use a microwave packet of jasmine rice. 590 calories per serving, less if you use the microwave packet of rice as there is less rice.

Updated at: Wed, 16 Aug 2023 23:52:00 GMT

Ingredients

2 servings

¼ cuprice wine vinegar

¼ cupwater

½ tspsalt

½ tspginger

minced

1 cupcarrots

shredded

1 Tbspvegetable oil

0.5 poundground beef

2 tspsoy sauce

¼ cuphoney

1garlic clove

crushed

3 cupsbok choy

chopped

1 ½ cupscrimini mushrooms

sliced

pepper

to taste

2 ½ cupsjasimine rice

cooked

sriracha

to taste

Instructions

Pickle Carrots & Ginger

Step 1

In a microwave safe bowl, mix vinegar, water, salt and half of the ginger. Stir in the carrots to combine. Cook in the microwave on high for 1-2 minutes until the liquid is very hot. Set aside to let the carrots pickle while you finish cooking.

Cook Beef

Step 2

Heat skillet over medium-high heat with 1 tbsp of oil. Brown beef until cooked. Discard fat from skillet. Add soy sauce, honey and 1 tbsp of the pickling liquid into beef and stir to combine. Cook 1 more minute and then push the beef to one side of the skillet.

Cook Bok Choy & Heat Rice

Step 3

Add garlic and remaining ginger to cleared side of the skillet and a little water/oil to mix and cook 1-2 minutes. Add bok choy and mushrooms, cooking until leaves are bright green and slightly softened (2-3 minutes), stirring occasionally. Try to not mix with beef. Season vegetables with pepper to taste. Remove from heat. While the bok choy is cooking heat rice in the microwave.

Assemble Meal

Step 4

Drain carrots, discarding pickling vinegar. Divide rice into 2 medium serving bowls. Spoon beef then bok choy on to of each bowl of rice, pouring any sauce over bok choy. Lastly, top with pickled carrots and serve with siracha (optional).