These Beef and Broccoli bowls are a healthier spin on the flavors of take out. They come together easily and make delicious leftovers. If you buy prechopped broccoli, you don't even have to do any cutting!
The Ingredients
- Brown Rice- You can substitute white rice or quinoa. You will need about 4-5 cups total so if you have some leftovers on hand already cooked, feel free to use that instead and skip the first step.
- Ground Beef- I prefer to use extra lean ground beef. If using lean or regular, you might need to drain off the excess grease before adding the ginger and garlic.
- Garlic Powder- For ease, I wrote this recipe with garlic powder but you can definitely use 4 cloves of freshly minced garlic instead.
- Ground Ginger- For ease, I wrote this recipe with ground ginger but you can use about 1 inch of minced fresh ginger instead (about 1 and ½ tbsp).
- Broccoli
- Coconut Aminos- Soy sauce or tamari will also work.
- Rice Vinegar
- Sesame Oil
- Sriracha- Leave it out if you are sensitive to spice or add more/less depending on your preference.
The Method
- Cook rice.
- Brown beef then add ginger and garlic.
- Add the rest of the ingredients and allow to cook until broccoli is soft.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
And if you liked this recipe...
...you might also like:
- My Favorite Ground Beef Tacos
- Breakfast Fried Rice
- Egg Roll Bowls
- Asian Lettuce Wraps with Peanut Sauce
Ingredients
- 1 and ½ cups brown rice
- 1 lb lean ground beef
- 2 teaspoon garlic powder
- 1 and ½ teaspoon ground ginger
- 1 lb broccoli chopped into about 1 inch florets (8-10 cups)
- ⅓ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 and ½ teaspoon sesame oil
- 1 and ½ teaspoon sriracha
- ¼ cup green onions, chopped for serving
- 1 tablespoon sesame seeds for serving
Instructions
- Cook brown rice as per package directions and set aside.
- Heat a large skillet over medium heat and add ground beef. Cook, stirring and crumbling, until browned, about 5 minutes. Drain excess grease if necessary.
- Add garlic and ginger, stir and reduce heat to medium low.
- Add broccoli, coconut aminos, rice vinegar, sesame oil, sriracha and cooked rice and stir to combine. Cover and allow to cook an additional 5-7 minutes, stirring occasionally, until broccoli is tender.
- Serve warm with green onions and sesame seeds as desired.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.
Recipe adapted from Damn Delicious.
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 22g | Fat: 6g | Sodium: 405mg | Fiber: 4g | Sugar: 1g
Did you make this recipe?Let me know what you thought in the comments below!
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