Ginger-Soy Beef Rice Bowls with Zucchini, Mushrooms and Carrot Ribbons

These ginger-soy beef rice bowls are built for mixing: fluffy jasmine rice on the bottom, browned garlicky beef on top and colorful vegetables tucked around the edges.

A quick scallion pickle adds brightness, while sesame oil, soy sauce, sugar and sriracha make a glossy sweet-spicy sauce to drizzle over the finished bowls.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring 1 1/4 cups water to a boil in a small pot.
2. Halve the zucchini lengthwise, then slice it into thin half-moons. Trim and thinly slice the mushrooms. Thinly slice the scallions, keeping the whites and greens separate. Peel the carrot, then shave it into ribbons with a peeler. Peel and mince the ginger. Mince the garlic.
3. When the water boils, stir in the jasmine rice and a pinch of salt. Cover, reduce the heat to low and simmer gently until the rice is tender, 15 to 20 minutes.
4. In a small bowl, combine the scallion whites, white wine vinegar and a pinch of salt. Set aside to lightly pickle while you cook.
5. In a second small bowl, stir together the sesame oil, sugar, up to 2 teaspoons sriracha and 1 1/2 tablespoons soy sauce. Reserve the remaining soy sauce and sriracha for later.
6. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the carrot ribbons, season with salt and pepper and cook, tossing, until tender-crisp, 3 to 4 minutes. Transfer to a plate.
7. Add another drizzle of oil to the same pan. Cook the zucchini until just tender, then transfer it to the plate with the carrots.
8. Add the mushrooms and another drizzle of oil to the pan. Cook until tender, 3 to 5 minutes. Season with salt and pepper, then transfer to the plate with the other vegetables.
9. Add another drizzle of oil to the same pan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
10. Add the ground beef, breaking it up as it cooks. Cook until no longer pink, about 4 minutes. Increase the heat to high and continue cooking until browned and lightly crisped, about 3 minutes.
11. Pour in the remaining 1 1/2 tablespoons soy sauce. Cook, tossing, until the soy sauce is mostly absorbed or evaporated, 1 to 2 minutes. Season with salt and pepper.
12. Divide the rice between bowls. Arrange the beef, zucchini, carrot ribbons, mushrooms and pickled scallion whites over the rice.
13. Drizzle the bowls with the sesame-sriracha sauce and add remaining sriracha to taste. Finish with the scallion greens and serve.

Recipe Tips

FAQ

Can I make these beef rice bowls less spicy?

Yes. Use less sriracha in the sesame sauce and skip the extra drizzle at the end.

Why are the vegetables cooked separately?

Cooking the carrot, zucchini and mushrooms in batches helps each vegetable brown or soften properly without overcrowding the pan.

Can I double this recipe?

Yes. For 4 servings, use 2 zucchini, 8 ounces mushrooms, 4 scallions, 2 carrots, 2 thumbs ginger, 4 cloves garlic, 1 1/2 cups jasmine rice, 10 teaspoons white wine vinegar, 2 tablespoons sesame oil, 2 tablespoons sriracha, 6 tablespoons soy sauce, 20 ounces ground beef, 3 tablespoons sugar and 8 teaspoons vegetable oil.

What is the best way to serve the bowls?

Serve the rice first, arrange the beef and vegetables on top, then drizzle with sauce. Mix everything together before eating so the rice catches the soy, sesame and sriracha flavors.