Eosinophilic Esophagitis Friendly Classic Beef Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp salt
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ¼ tsp red pepper flakes
For serving
- 3 scallions, thinly sliced
- 1 tsp sesame seeds
- sriracha, to taste (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the neutral oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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