Asian Beef Bowls
Author: 
Recipe type: Dinner
Serves: 4
 
I'm all about easy, especially in the summer, and of course, I'm all about good nutrition. This recipe, in my humble opinion, has it all. And it fits right in with the 2015 Dietary Guidelines for Americans which recommend eating lots of fruits and vegetables, making half your grains whole grains, and choosing lean, high quality protein. The herbs add a fresh flavor to the beef mixture, so I encourage you to add the mint and cilantro. If you're not a cilantro lover, leave it out.
Ingredients
  • 1 teaspoon extra virgin olive oil
  • 3 green onions, thinly sliced (white and light green parts only; reserve green tops)
  • 1 garlic clove, minced
  • 1 pound lean ground beef (90% lean or higher)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon ground ginger
  • Fresh mint leaves, chopped, optional
  • Fresh cilantro leaves, chopped, optional
  • 2 cups cooked brown rice
  • 2 cups sautéed sugar snap peas (see Note)
  • Sliced radishes
  • Sesame seeds
Instructions
  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add the meat and cook, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.
  2. Place the soy sauce, brown sugar, sesame oil, and ginger in a small bowl and stir together until well combined. Stir into the beef.
  3. Add a few tablespoons each of the chopped mint and cilantro, as desired. Taste as you go and feel free to add lots more.
  4. Place the rice evenly in 4 bowls. Top with the meat mixture (about ⅔ cup per bowl), sugar snap peas, and as many sliced radishes as you desire. Garnish with sesame seeds, and slice the remaining green onion tops and use as garnish as well.
Notes
I used 8 ounces of sugar snap peas. To cook, I heated 1 teaspoon of toasted sesame oil in a large nonstick skillet over medium heat. I stirred frequently until the snap peas were crisp tender, about 5 minutes.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2016/06/29/asian-beef-bowls/