Description
A quick, 30-minute dinner party favorite featuring savory ground beef in a sweet and spicy soy-sesame glaze, served over sticky rice with a creamy sriracha mayo drizzle and fresh garnishes.
Ingredients
Scale
- 1 lb (450g) 80/20 ground beef
- 2 cups short-grain Japanese rice (uncooked)
- 2 cups water (for rice)
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup mayonnaise (Japanese Kewpie recommended)
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce (for mayo)
- 1 tsp sesame oil (for mayo)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Rinse 2 cups of short-grain rice under cold water until the water runs clear to remove excess starch.
- Cook the rice using a rice cooker or stovetop method (bring to boil, simmer covered for 15 minutes, rest for 10 minutes). Fluff with a fork.
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook the beef until browned and no pink remains. Drain excess grease if necessary, but leave some for flavor.
- Push beef to the side of the skillet. Add minced garlic and grated ginger to the empty space and sauté for 30 seconds until fragrant. Mix into the beef.
- Pour in 3 tbsp low-sodium soy sauce and 2 tbsp brown sugar. Stir to combine, scraping up browned bits from the bottom of the pan.
- Simmer the mixture for 3-5 minutes until the sauce reduces and coats the beef in a glossy glaze.
- Remove skillet from heat and drizzle 1 tsp toasted sesame oil over the beef. Stir to combine.
- To serve, place a scoop of rice in a bowl, top with the beef, add a generous dollop of sriracha mayo, and garnish with green onions and sesame seeds.
Notes
For best texture, rinse the rice thoroughly. Use 80/20 ground beef for moisture and flavor; lean beef may dry out. The sriracha mayo can be adjusted for heat preference. Store leftovers separately: beef and rice in the fridge for up to 3 days, mayo fresh. Do not freeze as rice texture suffers and mayo separates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per person
- Calories: 650
- Sugar: 12
- Sodium: 900
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: Korean ground beef, rice bowls, sriracha mayo, dinner party, easy weeknight dinner, 30 minute meals, Asian inspired, ground beef recipes