Crispy Beef Rice Bowls

Cornstarch-dusted ground beef seared hard, then glazed with soy, hoisin, and brown sugar. Over rice with roasted broccoli and sriracha mayo.

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Crispy Beef Rice Bowls
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10 min Prep Time
20 min Cook Time
30 min Total Time
4 Servings

Crispy Beef

  • 1 lb ground beef
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 tablespoon neutral oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground)

Sauce

  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½–1 teaspoon sriracha, optional

Veggies and Serving

  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups cooked white or jasmine rice
  • Sliced green onions
  • Sesame seeds
  • 2 tablespoons mayonnaise
  • 2–3 teaspoons sriracha

Instructions

  1. Cook the rice. Heat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper and roast 15–18 minutes.
  2. Whisk the soy sauce, brown sugar, hoisin, rice vinegar, sesame oil, and sriracha.
  3. Toss the beef with the arrowroot until coated. Heat the oil in a large skillet over medium-high. Press the beef into an even layer and leave it alone 3–4 minutes so a crust forms. Break it up and cook until browned.
  4. Add garlic and ginger 30–60 seconds. Pour in the sauce and simmer 2–3 minutes until glossy.
  5. Mix the mayo and sriracha. Bowl: rice, beef, broccoli, green onions, sesame seeds, and a drizzle of sriracha mayo.