Sweet Soy Glazed Beef Bowls with Buttery Rice and Sriracha Mayo

These beef bowls are a quick and satisfying weeknight dinner that brings together savory, sweet and spicy flavors in one colorful bowl. Tender ground beef is coated in a glossy sweet soy glaze with a hint of sesame, then paired with fluffy buttery rice and lightly sautéed shredded carrots. A creamy Sriracha mayo adds just the right amount of heat.

Ready in just 20 minutes, this recipe is perfect for busy evenings when you want something delicious without spending hours in the kitchen. The combination of textures and flavors will make this a new family favorite.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 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 stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter until melted.
2. While the rice cooks, prepare the Sriracha mayo: In a small bowl, mix 2 tablespoons mayonnaise, 1 teaspoon Sriracha and a pinch of sugar. Set aside.
3. Cook the carrots: Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the shredded carrots and cook, stirring, for 2-3 minutes until slightly softened. Add 1 tablespoon white wine vinegar and a pinch of salt and pepper. Cook 1 minute more, then transfer to a plate.
4. Cook the beef: In the same skillet, add the ground beef and cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Drain excess fat if desired.
5. Glaze the beef: Reduce heat to medium. Add 4 tablespoons sweet soy glaze, 1 tablespoon sesame oil and the remaining 4 teaspoons white wine vinegar to the skillet. Stir to coat the beef and cook for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6. Assemble the bowls: Divide the buttery rice among bowls. Top with the glazed beef and sautéed carrots. Drizzle with Sriracha mayo and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

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

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 2 tablespoons brown sugar and 1 teaspoon sesame oil for a quick substitute.

Can I make this dish ahead of time?

Yes, you can prepare the components separately and assemble when ready to serve. Store in airtight containers in the refrigerator for up to 3 days.