Ponzu-Glazed Thai Beef Bowls with Sriracha Lime Mayo

Craving takeout but want something fresher, faster and made in your own kitchen? These Thai basil beef bowls deliver all the sweet, savory and spicy flavors you love-without the delivery fee. Juicy ground beef is stir-fried with ginger, shallot and bell pepper, then glazed with a tangy ponzu sauce and finished with fresh Thai basil.

Serve it all over fluffy jasmine rice, drizzle with a lime-spiked sriracha mayo and top with crunchy peanuts. It’s a balanced, 35-minute meal that’s way better than takeout.

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Ingredients

24 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Prepare the aromatics: Peel and mince the ginger. Peel and thinly slice the shallot. Core and thinly slice the bell pepper into strips. Pick the Thai basil leaves from the stems. Zest and juice the lime.
3. Make the sriracha mayo: In a small bowl, combine mayonnaise, sriracha and half the lime juice. Stir until smooth. Set aside.
4. Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Season with salt and pepper. Using a slotted spoon, transfer the beef to a plate, leaving some fat in the pan.
5. Cook the vegetables: In the same skillet, add the shallot, ginger and bell pepper. Cook, stirring, until the vegetables are tender, about 3 minutes. Add the ponzu sauce and mushroom stock concentrate, stirring to combine. Return the beef to the pan and toss everything together. Cook for 1 minute until the sauce coats the beef and veggies.
6. Finish the dish: Remove the skillet from heat. Stir in the Thai basil leaves until just wilted.
7. Assemble the bowls: Divide the rice between two bowls. Top with the beef and vegetable mixture. Drizzle with sriracha lime mayo. Garnish with peanuts and a sprinkle of lime zest. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use thinly sliced beef steak or tofu for a vegetarian version.

What is ponzu sauce and can I substitute it?

Ponzu is a citrus-based soy sauce with a tangy flavor. You can substitute with a mix of 2 tablespoons soy sauce and 1 tablespoon fresh lime juice.

How do I store leftovers?

Store the rice and beef separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet or microwave and add fresh basil and peanuts after reheating.