Beef and Rice Bowl
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, slightly sweet sauce, then seared until caramelized and served over fluffy jasmine rice. It’s simple, satisfying, and comes together with minimal effort.
Servings: 4 servings
Calories: 490kcal
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.
Video
Notes
Store leftovers in an air-tight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 46g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1020mg | Potassium: 438mg | Fiber: 1g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg