Beef and Rice Bowl is a quick, flavor-packed meal that's perfect for busy weeknights. Tender slices of ribeye are marinated in a savory, sweet sauce, then seared until caramelized and served over fluffy jasmine rice. It's simple, satisfying, and comes together with minimal effort.
Ingredients You Will Need
Ribeye: Thinly sliced ribeye stays juicy and tender when cooked quickly over high heat.
Soy sauce: Adds deep, savory flavor and saltiness.
Sesame oil: Brings a nutty aroma that defines the dish.
Brown sugar: Balances the saltiness, slightly thickens the sauce, and helps the beef caramelize.
Garlic and ginger: Provide bold, fresh flavor.
Black pepper: Adds mild heat.
Jasmine rice: Light and fragrant, it pairs perfectly with the rich beef.
Olive oil: For searing the meat over high heat. You can also use any neutral vegetable oil if you prefer.
Toasted sesame seeds and green onions: For garnish and added texture.
Cooking Tips
Slice the beef properly: Chill the ribeye in the freezer for about 30 minutes before slicing so you can cut it thin and even. Thin slices cook quickly and stay tender.
Marinate (optional): Let the beef sit in the marinade for at least 30 minutes to absorb all the flavor.
Use high heat: A hot skillet helps caramelize the sauce and gives the beef a nice sear without overcooking it.
Fluff the rice: Let the rice rest after cooking, then fluff with a fork for the best texture.
How to Make Beef and Rice Bowl
Prepare the beef: Freeze briefly, then slice thinly and marinate with garlic, ginger, sesame oil, soy sauce, brown sugar, and black pepper.
Cook the rice: Rinse and cook the jasmine rice according to package instructions or in an Instant Pot.
Sear the beef: Heat a skillet over high heat, add oil, and cook the marinated beef until browned and cooked through.
Assemble and serve: Spoon the hot rice into bowls, top with the beef, and garnish with sesame seeds and green onions.
Looking for more dinner recipes? Check out this easy-to-make Creamy udon noodles, this Crispy chicken sandwich , these delicious Chipotle chicken drumsticks or these Hot honey chicken wings.
Serving Ideas
Serve as is for a simple dinner, or add steamed broccoli, sautéed bell peppers, or a fried egg on top for a more filling bowl. It's comforting, flavorful, and guaranteed to become a regular in your weekly rotation.
Recipe
Beef and Rice Bowl
Equipment
- Large (11-inch/28cm) non-stick skillet
- 1 Mixing bowl
- Knife
Ingredients
- 1 lb (500g) ribeye
- Olive oil for frying
- Toasted sesame seeds for garnish
- Green onions for garnish
- 1 cup jasmine rice uncooked
For the Marinade
- 3 cloves garlic grated
- 1 tablespoon ginger grated
- 1 tablespoon sesame oil
- 2 tablespoon light brown sugar
- ¼ cup (60g) soy sauce
Instructions
- Wrap the meat in plastic wrap and freeze for 30 minutes. Remove it from the freezer and thinly slice it against the grain with a sharp knife.
- In a large bowl, combine all the marinade ingredients.
- Add the sliced meat to the marinade and mix well. Refrigerate for 30 minutes to marinate (optional).
- Rinse and cook the rice according to the package instructions. I cook jasmine rice in an Instant Pot using a 1:1 rice-to-water ratio for 4 minutes on high pressure, followed by a 10-minute natural release.
- While the rice is cooking, preheat a large skillet over high heat. Once hot, coat generously with olive oil and add the meat, scraping all the marinade into the skillet.
- Cook for about 2 minutes per side, or until the meat is fully cooked and slightly browned.
- Serve the beef over hot rice and garnish with toasted sesame seeds and green onions.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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