10 MINUTE WEEKNIGHT DIN IDEA: this quick and easy beef and rice bowl! Save to make this week because this bowl is perfect if you’re craving protein and eating healthy but don’t want to spend a ton of time laboring over dinner. I promise – this recipe will have you reconsidering calling in your takeout order tonight!
SERVING SIZE: 2
TO PREP BEFORE:
1 cucumber, thinly sliced
1/4 cup rice wine vinegar
1 teaspoon sesame oil
Optional: pinch of sugar / honey (to cut acidity if preferred)
FOR THE BOWL:
12-14 oz. ground beef, or 1 package
1/4 cup teriyaki sauce
1 2/3 cups cooked rice (I’m using microwaved rice bc so much easier)
Soy sauce, to top (about 1/2 teaspoon)
1/4 cup cilantro, finely chopped
1/2 cup red onion, finely sliced
Seasonings: sesame seeds (to top), salt and pepper
FOR SPICY MAYO:
3 tablespoons kewpie mayo or normal mayo works too!
1 tablespoon sirracha (depending on your spice levels – this amount is pretty mild)
1/2 teaspoon sesame oil
The recipe:
Thinly slice your cucumber and place in a jar or bowl with rice wine vinegar & sesame oil. (Feel free to add a pinch of sugar if you don’t love it super acidic).
TIP: If you have the time I highly recommend letting your cucumbers “pickle” for a few hours so they can really soak in the acidity and flavors from your sesame oil. I placed mine in the fridge for approximately 6 hours.
Prep your veggies by finely chopping your red onion and cilantro.
In a skillet on medium heat, saute your cooked beef for 2-3 minutes then add in your teriyaki sauce, then salt and pepper to taste. Saute till cooked through, about another 2-3 minutes.
I recommend using pre-packaged white rice if you’re really in a hurry just to make things faster.
Now, it’s time to assemble your bowl! Add your white rice to a bowl then add your cooked ground beef, pickled cucumbers, thinly sliced red onion, and cilantro. Finish by topping with a sprinkle of sesame seeds.
To make your spicy mayo, in a separate bowl, combine your mayo, sirracha, and sesame oil.
Drizzle on top and enjoy!! xx
