Sweet Chili Beef and Edamame Rice Bowls with Crispy Onions

These sweet chili beef and edamame rice bowls are the ultimate quick dinner fix. Juicy ground beef is coated in a glossy sweet and savory glaze, then paired with tender edamame and served over buttery jasmine rice. A sprinkle of crispy fried onions and fresh cilantro adds crunch and brightness in every bite.

Ready in just 20 minutes, this bowl is perfect for busy weeknights when you need something satisfying without the fuss. The combination of sweet Thai chili sauce and sweet soy glaze creates an irresistible umami flavor that will have everyone coming back for more.

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Ingredients

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

15 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView 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. Quarter lime. Roughly chop cilantro.
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 to cook until beef is cooked through, 2-4 minutes more. If there’s excess grease in your pan, carefully pour it out.
4. To pan with beef, stir in edamame, chili sauce, sweet soy glaze, stock concentrate, ¼ cup water, 1 TBSP butter and ½ tsp sugar (⅓ cup water, 2 TBSP butter and 1 tsp sugar, for 4). Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. If stir-fry seems dry, stir in splashes of water until desired consistency is reached. Remove from heat; stir in a squeeze of lime juice to taste.
5. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
6. Divide rice between bowls; top with stir-fry. Sprinkle with crispy fried onions and cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. Adjust cooking time as needed.

Is there a substitute for sweet soy glaze?

You can mix 2 parts soy sauce with 1 part brown sugar or honey for a similar sweet-savory flavor.

Can I make this dish gluten-free?

Use tamari instead of sweet soy glaze and ensure your chili sauce and stock concentrate are gluten-free.