Sweet Chili Beef and Green Bean Rice Bowls with Crispy Onions

Craving a dinner that’s both quick and packed with flavor? These sweet chili beef and green bean rice bowls deliver a perfect balance of savory, sweet and crunchy. In just 20 minutes, you can have a satisfying meal that feels like a treat.

Tender ground beef and crisp-tender green beans are coated in a luscious sweet chili sauce and sweet soy glaze, then topped with fresh cilantro and crispy fried onions. Served over fluffy jasmine rice, every bite is a symphony of textures and tastes.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add beef; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more. Tip: If there’s excess grease in your pan, carefully pour it out.
4. While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover bowl with plastic wrap. Microwave until tender, 1-2 minutes. Tip: No microwave? Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. Carefully drain any excess water.
5. To pan with beef, stir in cooked green beans, chili sauce, 2½ TBSP sweet soy glaze (be sure to measure), 1 TBSP butter and ½ tsp sugar. (For 4 servings, use 5 TBSP sweet soy glaze, 2 TBSP butter and 1 tsp sugar.) Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust cooking time and water ratio according to the rice type.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet until warmed through. The crispy onions may soften; you can add fresh ones when serving.

Is this recipe gluten-free?

The sweet soy glaze contains wheat, so it is not gluten-free. To make it gluten-free, use tamari or coconut aminos in place of the sweet soy glaze and ensure the chili sauce is gluten-free.