Asian Ground Beef Bowls

Asian beef bowl with cucumber mango salsa and rice in a white bowl with a fork.

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Asian beef bowls combine sweet chili ground beef, rice, a fresh mango cucumber edamame salad, and sweet and spicy mayo for a flavorful, protein-packed meal that's perfect for meal prep.

Prep Time25

Cook Time15

Total Time40

Course: Beef, Bowls, Dinners

Cuisine: Asian

Keyword: Asian Beef Bowls, Asian Ground Beef Bowls

Servings: servings

Author: Danae Halliday

Ingredients

Sweet Chili Ground Beef

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 (1/2 of a lime)

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 (1 lime)
Salt to to taste

Sweet Chili Mayo

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

Other Ingredients

2 cups cooked rice I use jasmine or basmati
sesame seeds for garnish (optional)

Instructions

Combine the ingredients for the mango cucumber salad in a mixing bowl. Stir everything together, taste for seasoning and adjust if needed.
In a small bowl whisk together the ingredients for the sweet chili mayo. Taste for seasoning then cover and refrigerate until ready to serve.
Cook the rice according to package instructions.
While the rice is cooking, add a little olive oil to a large skillet and heat it over medium-high heat. Add in the ground beef and green onions. Crumble the ground beef then season it with salt, pepper, and soy sauce.
Once the ground beef is cooked through stir in the chili crisp and sweet chili sauce. Cook for 1-2 minutes or until it's hot. Turn off the heat and stir in the lime juice. Taste for seasoning.
To assemble, add a 1/2 cup of rice to a bowl. Top it with 1/4 of the ground beef, and some of the mango cucumber salad. Drizzle the sweet chili mayo on top along with sesame seeds. Serve immediately.

Notes

Storage - Store the components for the bowls in separate container to keep them fresh longer. They will keep for up to 4 days.

Nutrition