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Asian Ground Beef Bowls Recipe

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3.8 from 9 reviews

These Asian Ground Beef Bowls are a vibrant and flavorful dish combining savory ground beef cooked with chili crisp and sweet chili sauce, fresh mango cucumber salad, and a creamy sweet chili mayo drizzle over fluffy jasmine or basmati rice. Perfect for a quick, balanced dinner packed with fresh, bright flavors and satisfying textures.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Ground Beef Bowl:

  • 1 pound lean ground beef
  • 1 1/2 tablespoons low sodium soy sauce
  • 2 green onions, sliced thin
  • 1 1/2 teaspoons chili crisp
  • Kosher salt to taste
  • Black pepper to taste
  • 1/3 cup sweet chili sauce
  • 1 tablespoon lime juice (about 1/2 of a lime)
  • 2 cups cooked rice (jasmine or basmati)
  • Sesame seeds for garnish (optional)

Mango Cucumber Salad:

  • 1 mango, peeled and diced
  • 1 English cucumber, seeds removed and diced
  • 1 cup shelled edamame
  • 2 green onions, sliced thin
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice (about 1 lime)
  • Salt to taste

Sweet Chili Mayo:

  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet chili sauce
  • 1/2 teaspoon chili crisp
  • Salt to taste

Instructions

  1. Prepare the Mango Cucumber Salad: In a mixing bowl, combine the diced mango, diced cucumber, shelled edamame, sliced green onions, chopped cilantro, and lime juice. Stir well to combine, then taste and adjust the seasoning with salt as needed.
  2. Make the Sweet Chili Mayo: In a small bowl, whisk together the Greek yogurt, mayonnaise, sweet chili sauce, chili crisp, and salt. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve to let flavors meld.
  3. Cook the Rice: Prepare the rice following the package instructions, using jasmine or basmati rice for best texture and flavor. Keep warm.
  4. Cook the Ground Beef: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the ground beef and sliced green onions, breaking the beef apart as it cooks. Season with kosher salt, black pepper, and low sodium soy sauce. Cook until beef is fully browned and cooked through.
  5. Finish the Beef Mixture: Stir in the chili crisp and sweet chili sauce into the cooked ground beef. Let it cook for 1-2 minutes until heated through. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning if necessary.
  6. Assemble the Bowls: Divide the cooked rice into four bowls, about 1/2 cup each. Top each bowl with a quarter of the ground beef mixture and a generous spoonful of mango cucumber salad. Drizzle the sweet chili mayo over the top and sprinkle with sesame seeds if using. Serve immediately for best flavor and texture.

Notes

  • You can substitute ground turkey or chicken for the beef for a leaner option.
  • Adjust the level of chili crisp and sweet chili sauce based on desired spice level.
  • If edamame is frozen, thaw before using in the salad.
  • Prepare the salad and mayo ahead of time to save on meal prep during the week.
  • This dish is best served immediately but leftovers can be stored separately in airtight containers for up to 2 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian