Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ginger Ground Beef Bowls (Soboro Donburi) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ginger Ground Beef Bowls (Soboro Donburi) is a simple and hearty Japanese rice bowl featuring finely ground beef infused with savory umami flavors, combined with mushrooms, fresh veggies, and a flavorful tamari-based sauce. This nourishing dish comes together quickly, making it perfect for a satisfying weeknight meal served over steamy rice and topped with optional sesame seeds and chili sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 6 (190 g) mushrooms (such as baby bella or cremini)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari
  • 1 tablespoon brown sugar
  • 1 pound (450 g) ground beef (90% lean/10% fat)
  • 1 (100 g) small yellow onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely minced
  • 1 ½ cups (210 g) fresh or frozen green peas
  • A large handful of fresh baby spinach

Optional Ingredients for Serving

  • Hot cooked rice
  • Toasted sesame seeds
  • Hot chili sauce such as sriracha

Instructions

  1. Chop Mushrooms: Pulse the mushrooms in a food processor until they are coarsely ground. This will add texture and flavor throughout the dish.
  2. Make Sauce: In a small bowl, whisk together the tamari, toasted sesame oil, and brown sugar until well combined to create a sweet and savory sauce.
  3. Cook the Ground Beef Mixture: Heat a large skillet over medium heat. Add the ground beef, chopped mushrooms, minced onion, tamari sauce mixture, garlic, and ginger. Stir continuously, breaking up the ground beef with a wooden spoon, cooking for about 8 to 10 minutes until the beef is no longer pink and most of the liquid has evaporated. The mixture should remain moist.
  4. Add Peas and Continue Cooking: Stir in the fresh or frozen peas and cook for an additional 5 minutes, allowing the peas to heat through and flavors to meld nicely.
  5. Toss in Spinach: Remove the skillet from heat and add the fresh baby spinach. Toss it with the ground beef mixture until the spinach is just wilted from the residual heat.
  6. Serve: Spoon the ginger ground beef mixture over hot cooked rice. Garnish with toasted sesame seeds and a drizzle of hot chili sauce like sriracha if desired. Enjoy warm.

Notes

  • Use 90% lean ground beef for a balance of flavor and lower fat content.
  • Feel free to replace tamari with soy sauce if gluten is not a concern.
  • Adjust the amount of brown sugar according to your preferred sweetness.
  • Fresh spinach should be added off the heat to preserve its bright color and nutrients.
  • The dish pairs exceptionally well with steamed jasmine or short-grain sushi rice.
  • For a vegetarian version, swap the ground beef with finely crumbled tofu or tempeh and adjust cooking time accordingly.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://dishiary.com/ginger-ground-beef-bowls-soboro-donburi-recipe/