Sweet Chili Beef and Edamame Rice Bowls with Crispy Onions

These sweet chili beef and edamame rice bowls are a perfect weeknight dinner, combining savory ground beef with a sweet and tangy glaze. The dish is served over fluffy jasmine rice, topped with nutty edamame, fresh cilantro and a sprinkle of crispy fried onions for crunch. A squeeze of lime juice brightens every bite.

Ready in about 20 minutes, this recipe is both quick and satisfying. The beef is cooked until browned, then coated in a mixture of sweet Thai chili sauce, sweet soy glaze and beef stock concentrate. It’s an easy way to bring bold Asian-inspired flavors to your table without complicated steps.

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Ingredients

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

20 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 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 the lime. Roughly chop the cilantro.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground 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. If there’s excess grease, carefully pour it out.
4. To the pan with beef, stir in edamame, sweet Thai chili sauce, sweet soy glaze, beef stock concentrate, ¼ cup water, 1 tablespoon butter and ½ teaspoon sugar. Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. If the stir-fry seems dry, stir in splashes of water until desired consistency. Remove from heat; stir in a squeeze of lime juice to taste.
5. Fluff rice with a fork; stir in 1 tablespoon butter 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 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.

What can I substitute for sweet soy glaze?

You can mix equal parts soy sauce and brown sugar or honey as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.