A ground beef and rice bowl is a great template for a weeknight dinner. It can easily scale up and down, and you get incredible versatility in terms of seasoning.
Maki’s Leftover Taco Rice Bowl
Recipe by Maki Kato
This is an easy meal to make the day after taco dinner. It’s perfect for a weeknight dinner or a weekend lunch.
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Korean Ground Beef Bowls with Zucchini
Grated pear is a classic Korean technique for tenderizing meat. The addition of a quick-pickled radish on the side completes the dish, and feel free to use daikon instead for a more authentic touch.
Ingredients
Method
- Boil rice and water in a small saucepan. Cover; cook on low 18 minutes. Remove from heat; rest covered 10 minutes.
- Heat half the neutral oil in a large skillet over medium-high. Cook zucchini 6 to 8 minutes, turning occasionally, until browned and tender; transfer to a plate.
- Heat remaining oil. Press beef into a thin layer; sear 3 minutes, then crumble finely. Cook 3 to 4 minutes more until no pink remains and beef reaches 160°F.
- Add pear mixture; simmer 4 to 5 minutes until excess liquid evaporates. Remove from heat; add sesame oil.
- Fluff rice; divide among four bowls. Add beef, zucchini, and drained radishes; sprinkle measured sesame seeds over beef.
Ground Beef Dirty Rice
Liver is a turnoff for a lot of people, but dirty rice might be the ideal gateway dish. Rather than tasting like liver, it just tastes umami and rich, with aromatic vegetables and herbs.
Ingredients
Method
- Boil rice and 2 1/2 cups broth in a covered saucepan. Cook on low 18 minutes; rest covered off heat 10 minutes.
- Heat oil in a large skillet over medium-high. Brown beef 7 to 8 minutes, breaking into small crumbles, until 160°F. Leave about 1 tablespoon fat.
- Add liver, onion, celery, and pepper. Cook 8 to 10 minutes, stirring and breaking up liver, until vegetables soften and liver reaches 165°F.
- Stir in garlic, thyme, sage, white pepper, cayenne, and salt 1 minute. Add remaining 1/2 cup broth and water; scrape browned bits.
- Simmer 4 to 5 minutes until little liquid remains. Fluff rice; gently fold into skillet.
- Cook over medium-low 3 minutes, folding once or twice, until rice absorbs juices. Add scallions; serve hot.
Kimchi Ground Beef Fried Rice
Kimchi fried rice is the ultimate lazy dinner in Korea, and the addition of beef makes it into a full meal. This is a dish where the old, extra-stanky kimchi works so, so much better.
Ingredients
Method
- Boil rice and water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes. Spread no more than 1 inch deep on a clean tray; promptly refrigerate uncovered at least 1 hour until cold, counting chilling in preparation time.
- Heat 1 tablespoon neutral oil in a wide skillet over medium-high. Brown beef 7 to 8 minutes, breaking into small crumbles, until 160°F; transfer to a bowl.
- Heat another tablespoon oil. Cook kimchi and garlic 4 to 5 minutes until cabbage softens and visible liquid evaporates.
- Mix kimchi juice, gochujang, and soy sauce. Add cold rice and sauce; break clumps with a spatula. Fry 5 to 6 minutes, turning every minute.
- Return beef; cook 2 minutes until rice and beef steam throughout. Add sesame oil and scallions.
- Heat last tablespoon neutral oil in a separate nonstick skillet. Fry eggs 3 to 4 minutes until whites set, covering briefly if needed; cook yolks firm if preferred. Divide rice among four bowls; top each with one egg.
Cheeseburger Rice Skillet
Think of this as a Cheddar cheese risotto with meatballs on top, but really, at its heart, it is a fun experiment. It's basically a cheeseburger rethought, complete with ketchup and mustard.
Ingredients
Method
- Season beef with salt and pepper; form eight patties about 2 inches wide and 1/2 inch thick. Heat broth and water in a saucepan; keep barely simmering.
- Heat oil in a deep 12-inch skillet over medium-high. Cook patties 3 to 4 minutes per side until browned and centers reach 160°F; transfer to a plate.
- Leave 1 tablespoon fat. Reduce to medium; cook onion 4 minutes. Add dry rice; stir 1 minute.
- Add 1 cup hot broth, stirring and scraping browned bits. Gently simmer, adding broth about 1/2 cup at a time as previous additions nearly absorb; stir every minute or two.
- Continue 22 to 28 minutes until rice is tender with slight bite and flows slowly when stirred, using broth as needed. Add ketchup and mustard.
- Return patties and juices for 2 minutes to warm. Remove from heat; gently stir butter and cheddar into rice around patties. Rest 2 minutes; serve two patties per person.
Cajun Beef Meatballs and Okra Rice
I'm not a huge okra fan, and I'm hardly alone in this. However, by cooking the okra together with rice, you get the thickening qualities without any sliminess.
Ingredients
Method
- Mix beef, egg, breadcrumbs, paprika, oregano, thyme, cayenne, and 1/2 teaspoon salt; shape sixteen equal meatballs.
- Heat oil in a deep 12-inch skillet over medium-high. Brown meatballs 5 to 6 minutes, turning twice; transfer to a plate, leaving centers raw for covered cooking.
- Reduce to medium; cook onion, celery, and pepper 5 minutes. Add garlic and rice; stir 1 minute.
- Add tomatoes with juices, broth, okra, and remaining 1/4 teaspoon salt. Bring to steady simmer; arrange meatballs over rice.
- Cover tightly; cook on low 20 to 23 minutes without stirring until rice is tender and centers reach 160°F. If rice is firm and pan dry, add 2 tablespoons water; cover and cook 3 minutes more.
- Remove from heat; rest covered 5 minutes. Fluff rice around meatballs; serve four meatballs per portion.
Greek Ground Beef Bowls with Eggplant
It might not be an authentic dish from a rustic Greek taverna, but it is tasty. Cinnamon and oregano elevate the beef, and the homemade tzatziki is a game-changer.
Ingredients
Method
- Heat oven to 425°F. Toss eggplant with 2 tablespoons oil, 1/4 teaspoon salt, and pepper on a sheet. Roast 25 to 30 minutes, turning once, until browned and soft.
- Boil rice, water, and 1/4 teaspoon salt in a saucepan. Cover; cook on low 15 minutes. Rest covered off heat 10 minutes.
- Mix yogurt, squeezed cucumber, lemon juice, dill, and remaining 1/4 teaspoon salt. Refrigerate until serving.
- Heat remaining tablespoon oil in a large skillet over medium-high. Cook beef and onion 8 to 10 minutes, crumbling beef finely, until browned and 160°F.
- Stir in garlic, oregano, and cinnamon 1 minute. Fold in half the eggplant; reserve rest for bowls.
- Divide rice among four bowls; add beef, remaining eggplant, and tomatoes. Spoon cucumber yogurt over part of each serving.
Teriyaki Beef Meatball Bowls
Teriyaki is rice's best friend, and this dish uses meatballs made light and soft with grated onion rather than chicken or beef. Be sure to keep a careful eye on the sauce, as it can go from syrupy delicious to burnt black awfully quickly.
Ingredients
Method
- Heat oven to 425°F; line a sheet with parchment. Mix beef, grated onion, egg, panko, and salt; shape twenty equal meatballs on sheet.
- Boil rice and 1 3/4 cups water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes.
- Bake meatballs 14 to 17 minutes until browned and centers reach 160°F.
- Combine soy sauce, mirin, sake, sugar, and ginger in a small saucepan. Simmer uncovered 8 to 12 minutes until reduced to about 1/2 cup and lightly syrupy; watch closely near end.
- Heat oil in a skillet over medium-high. Add carrots, snow peas, and 3 tablespoons water; cover 2 minutes. Uncover; cook 1 minute until water evaporates.
- Toss meatballs with sauce. Divide rice and vegetables among four bowls; add five meatballs each and spoon over remaining glaze.
Mongolian Ground Beef and Rice
With flank steak getting astronomically expensive in the United States, ground beef provides a helpful alternative for a Mongolian beef rice bowl. Quick-pickled cucumber provides a nice contrast.
Ingredients
Method
- Boil rice and 1 1/4 cups water in a saucepan. Cover; cook on low 15 minutes. Rest covered off heat 10 minutes.
- Toss cucumber with vinegar and salt; set aside. Mix soy sauce, brown sugar, cornstarch, and remaining 1/4 cup water until smooth.
- Heat oil in a large skillet over medium-high. Press beef thin; sear undisturbed 3 minutes. Turn in broad pieces; cook 3 minutes more. Crumble coarsely; cook to 160°F.
- Drain all but about 1 tablespoon fat. Stir in ginger, garlic, and scallion whites 1 minute.
- Restir sauce; pour over beef. Bubble 1 to 2 minutes until glossy and lightly thickened; fold in scallion greens 30 seconds.
- Fluff rice; divide among four bowls. Top with beef; add drained cucumber alongside.
Crisp Rice Bowls with Beef and Broccoli
At a Korean restaurant, I order the bibimbap dolsot style because, as everyone knows, the crispy rice is the best part. This recipe pairs the crispy rice with beef and broccoli, finished with a miso, butter, and honey sauce.
Ingredients
Method
- Boil rice and 1 3/4 cups water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes. Spread no more than 1 inch deep on a clean tray; promptly refrigerate at least 1 hour until cold.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium. Press cold rice evenly about 1/2 inch thick; cook undisturbed 9 to 11 minutes until golden underneath.
- Turn in broad sections; cook 5 to 7 minutes more until crisp in patches. Transfer to a plate; keep warm.
- Heat remaining tablespoon oil in a separate large skillet over medium-high. Brown broccoli on several sides 4 minutes. Add 1/4 cup water; cover 2 minutes, then uncover to evaporate liquid. Transfer to a bowl.
- Brown beef in same skillet 7 to 8 minutes, crumbling finely, until 160°F. Stir in garlic 30 seconds.
- Whisk miso, vinegar, honey, and 3 tablespoons warm water until smooth. Stir into beef with butter; cook 1 minute. Fold in broccoli. Divide crisp rice among four bowls; spoon beef mixture over part of each.
Beef Egg Roll in a Bowl with Wonton Strips
I absolutely stink at rolling egg rolls, spring rolls, and anything of the like, which is a shame because I could eat them daily. This deconstructed version helps the roll-challenged among us.
Ingredients
Method
- Boil rice and water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes.
- Heat 1/2 cup oil in a small skillet over medium to 350°F. Fry wonton strips in three batches, 30 to 60 seconds each, until lightly golden. Transfer to a paper-towel-lined plate.
- Heat 1 tablespoon oil in a separate large skillet over medium-high. Brown beef 7 to 8 minutes, crumbling, until 160°F; transfer to a bowl.
- Cook mushrooms and cabbage ribs in same skillet 5 minutes. Add garlic, ginger, cabbage leaves, and water chestnuts; cook 3 minutes until leaves wilt.
- Return beef; add soy sauce, hoisin, and vinegar. Toss over high 2 minutes until hot and excess moisture evaporates.
- Mix mayonnaise with sriracha. Divide rice and filling among four bowls; lightly drizzle with chili mayonnaise. Add crisp wontons just before serving.
Spanish Rice with Ground Beef
Spanish rice is a natural pairing for ground beef. Cook the beef, rice, and veggies together for a perfect one-pot weeknight meal.
Ingredients
Method
- Lightly crush saffron with fingers; steep in 1/4 cup hot broth 10 minutes. Keep remaining broth warm.
- Heat oil in a deep 12-inch skillet over medium-high. Brown beef and onion 8 to 10 minutes, crumbling beef, until 160°F. Drain excess fat if needed.
- Stir garlic and smoked paprika 30 seconds; add rice and stir 1 minute.
- Add tomato puree, all broth including saffron infusion, peppers, olives, black pepper, and salt. Simmer; spread rice evenly.
- Cover tightly; cook on low 22 to 25 minutes until rice is tender and liquid absorbed. If rice is firm and skillet dry, add 2 tablespoons water; cover and cook 3 minutes more.
- Remove from heat; rest covered 8 minutes. Gently fold from edges to loosen rice; divide among four bowls.
Ground Beef Bibimbap
Bibimbap is simple: a bowl of rice with stuff on top and some gochujang. However, the toppings are fairly customizable, and building your own bibimbap can be a fun concept for a family dinner.
Ingredients
Method
- Boil rice and 1 3/4 cups water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes. Mix gochujang, vinegar, honey, warm water, and 1 teaspoon sesame oil in a small bowl.
- Heat 1 teaspoon neutral oil in a large skillet over medium-high. Wilt spinach 1 to 2 minutes with a pinch of measured salt; transfer to a plate.
- Add another teaspoon oil; cook carrots 3 minutes with another pinch salt. Transfer to plate. Add another teaspoon oil; cook sprouts 4 minutes until steaming hot and softened; transfer to plate.
- Add 1 teaspoon oil; cook mushrooms 4 to 5 minutes with remaining salt. Transfer to plate, keeping vegetables separate.
- Heat 2 teaspoons oil. Brown beef 7 to 8 minutes, crumbling finely, until 160°F. Add garlic, soy sauce, and sugar for 1 minute. Remove from heat; add remaining teaspoon sesame oil.
- Heat remaining tablespoon neutral oil in a separate nonstick skillet. Fry eggs 3 to 4 minutes until whites fully set, covering briefly if needed; cook yolks firm if preferred.
- Divide rice among four bowls; arrange beef and vegetables on top, then one egg each. Add sauce at table; mix before eating.
Ground Beef Hashweh Rice
Don't blame yourself if you've never heard of hashweh — it's not particularly well known outside of Lebanon and Syria. But as an easy one-pot rice dish with ground beef and mixed nuts, it should be better known.
Ingredients
Method
- Rinse rice until water runs mostly clear; drain well. Melt 1 tablespoon butter in a heavy saucepan over medium. Toast almonds and pine nuts 2 to 3 minutes, stirring, until golden; transfer to a small plate.
- Add oil; cook beef and onion over medium-high 8 to 10 minutes, breaking beef into small crumbles, until 160°F.
- Stir in allspice, cinnamon, pepper, and salt 30 seconds. Add drained rice; stir gently 1 minute.
- Add broth; boil. Cover tightly; cook on low 16 to 18 minutes until liquid absorbs and rice is tender.
- Remove from heat; rest covered 10 minutes. Dot with remaining tablespoon butter; gently fluff with a fork.
- Divide among four bowls; scatter toasted nuts on top just before serving.
Japanese Dry Curry with Ground Beef
Japanese curry is something of a love it or hate it dish, but for fans of the uniquely Japanese curry mix, nothing else scratches that itch. This is pretty much a classic "kare-raisu" that you'd get at any diner in Japan.
Ingredients
Method
- Boil rice and water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes.
- Cover eggs with cold water by 1 inch in a separate saucepan. Boil, cover, remove from heat, and rest 11 minutes. Chill in ice water 5 minutes; peel and halve.
- Heat oil in a large skillet over medium. Cook onion, carrot, and celery 7 to 8 minutes until softened.
- Increase to medium-high; add beef and cook 7 to 8 minutes, breaking into fine crumbles, until 160°F. Stir in garlic, ginger, and curry powder 1 minute.
- Add apple, tomatoes, ketchup, Worcestershire, soy sauce, and broth. Simmer uncovered over medium-low 8 to 10 minutes, stirring, until a spatula briefly leaves a path.
- Divide rice among four bowls; spoon curry on one side. Add two egg halves to each; serve hot.
Ground Beef Lubia Polo
Iranian food deserves to be better known, and this Lubia Polo is Exhibit A. Ground beef, spices, tomato, and green beans are all sautéed together in butter, stirred into parboiled rice, and finished with a luxurious dash of saffron.
Ingredients
Method
- Rinse rice until water runs mostly clear. Crush saffron into 3 tablespoons hot water; set aside. Boil 8 cups water with 1 1/2 teaspoons salt in a large saucepan.
- Add rice; boil 5 to 6 minutes until grains soften outside but remain firm inside. Drain thoroughly in a fine-mesh colander.
- Heat 1 tablespoon oil in a skillet over medium-high. Cook onion and beef 8 to 10 minutes, breaking beef into small crumbles, until 160°F.
- Add beans, tomato paste, turmeric, cinnamon, pepper, and remaining 1/2 teaspoon salt; stir 2 minutes. Add broth; cover and simmer 8 minutes. Uncover; reduce 3 to 4 minutes until moist, not soupy.
- Melt butter and remaining tablespoon oil in a heavy 4-quart nonstick pot over medium. Layer one-third rice, half beef, another third rice, remaining beef, and remaining rice.
- Drizzle saffron water on top; poke five narrow steam holes with a spoon handle. Cover tightly; cook over medium 4 minutes, then lowest heat 25 to 30 minutes until rice is tender.
- Remove from heat; rest covered 10 minutes. Scoop rice into bowls. Loosen lightly golden bottom crust with a flexible spatula; divide among portions.
