Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

This bowl brings big flavor with little effort. You get tender jasmine rice, juicy ground beef, and bright, crisp veggies, all coated in a simple soy and sriracha sauce. The garlic smells amazing as it hits the hot oil, the vegetables stay fresh and crisp, and the beef soaks up every drop of savory heat. This is fast, filling, and flexible. You can make it on a busy weeknight, or you can cook it ahead for easy lunches. It is budget-friendly and uses simple ingredients you likely already have at home.

This recipe hits that perfect balance. It gives you heat from sriracha, salt and umami from soy sauce, and a little sweetness from the bell pepper. The broccoli and snap peas add crunch and color, while the garlic ties it all together. Serve it over steamy jasmine rice and finish with green onions for a clean, fresh bite.

You can also adjust it for your taste. If you like extra heat, add more sriracha. If you like it mild, use less. If you want more veggies, toss in what you like and cook them to tender-crisp. This bowl welcomes your style. It is also a one-pan meal (not counting the rice), so cleanup stays easy.

Make this once, and it will likely become a go-to dinner. It cooks fast, it tastes great, and it feeds a crowd. It also packs well for meal prep. Cook it tonight, and enjoy it tomorrow as well. Simple methods. Straightforward steps. Big reward.

Why Make This Recipe

• It is fast. You can cook this in the time it takes to make the rice. The beef browns in minutes. The veggies cook quickly and keep their crunch. Dinner moves from pan to bowl in a snap.
• It uses simple, common ingredients. Ground beef, garlic, soy sauce, and sriracha are pantry staples for many homes. Jasmine rice, bell pepper, broccoli, and snap peas round out the meal with color and texture.
• It tastes bold and fresh. The garlic and soy give deep flavor. The sriracha brings warmth and a little bite. The veggies stay crisp and bright, so every bite feels fresh.
• It is flexible. Swap the vegetables for what you have. Adjust the heat level. Use brown rice if you prefer. This bowl welcomes changes without losing its core taste.
• It works for meal prep. Make a batch on Sunday and pack it into containers. It reheats well and tastes great the next day. The rice stays soft if you reheat it with a splash of water.
• It is budget-friendly. Ground beef is affordable. Rice stretches the meal. A few cups of veggies add volume and nutrition without adding much cost.
• It is family-friendly. You can keep the base mild, then add more sriracha at the table. Kids enjoy the rice and beef. Adults enjoy the kick and the garlic.
• It is a one-pan stir-fry (plus rice). You use one large pan, which keeps cleanup quick. No complicated tools or steps.
• It is a balanced bowl. You get protein, grains, and vegetables in one plate. It feels complete and satisfying.
• It beats takeout timing. You can have this hot and ready before a delivery would arrive. You control the salt, the spice, and the freshness.

How to Make Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

You will cook the rice while you stir-fry the beef and veggies. Here is a simple plan.

• Cook the jasmine rice. Rinse the rice until the water runs clear. This removes extra starch and helps the grains cook fluffy. Follow the package directions for water ratio and time. Use a pot with a tight lid or a rice cooker. After it cooks, let it rest covered for a few minutes, then fluff with a fork.

• Prep your vegetables and aromatics. Slice the bell pepper into thin strips. Cut the broccoli into small florets so they cook fast. Keep the snap peas whole or cut them in half on a bias. Mince the garlic. Slice the green onions for garnish. Keep everything ready near the stove so you can add them quickly.

• Heat the pan and oil. Use a large skillet or wok so the beef browns and the vegetables sear instead of steam. Heat vegetable oil over medium heat. When the oil shimmers, add the garlic and stir. Cook it just until fragrant. Watch it closely so it does not burn.

• Brown the ground beef. Add the beef and break it up with a spoon. Let it brown and caramelize. Stir now and then, but give it time to sear. Cook it until the pink color fades and the beef turns brown. If the pan has a lot of fat, you can spoon off a little. Keep some fat for flavor and to help cook the vegetables.

• Add the vegetables. Stir in the bell pepper, broccoli, and snap peas. Toss well to coat with the beef and garlic. Cook until the vegetables turn bright and tender-crisp. You want a little crunch left in them. Do not overcook.

• Add the sauce and season. Pour in soy sauce and sriracha. Stir to coat everything. Taste and adjust the salt and pepper. If you want more heat, add more sriracha. If you want a lighter taste, add a splash of water. Cook for a minute to let the flavors blend.

• Serve and garnish. Spoon the hot beef and veggie mix over jasmine rice. Top with sliced green onions. Add extra sriracha on the side if you like. Eat right away while it is hot and fresh.

Key tips while you cook:

• Keep the heat at medium to medium-high so the beef browns and the vegetables sear quickly.
• Cut the vegetables into similar sizes so they cook at the same speed.
• Do not crowd the pan. If your pan is small, brown the beef in two batches.
• Stir often, but also let the beef sit a bit so it can brown.
• Taste the sauce and adjust it to your liking.

With these simple steps, you get a bright, spicy, and satisfying bowl in little time.

Ingredients

Use these ingredients to make one big, bold stir-fry bowl.

• 1 pound ground beef
• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (or to taste)
• Salt and pepper to taste
• Green onions for garnish

These ingredients keep it simple and tasty. The soy sauce adds salt and umami. The sriracha brings heat and tang. The vegetables lend crunch and color. The green onions finish the dish with a fresh bite.

Directions

Follow these steps exactly for a fast, tasty meal.

1. Cook jasmine rice according to package instructions.
2. In a large pan, heat vegetable oil over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add ground beef and cook until browned, breaking it apart as it cooks.
5. Stir in bell pepper, broccoli, and snap peas; cook until vegetables are tender-crisp.
6. Add soy sauce, sriracha, salt, and pepper to the beef and veggie mixture; stir to combine.
7. Serve the beef stir-fry over a bed of jasmine rice.
8. Garnish with sliced green onions and enjoy!

How to Serve Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

• Build your bowls. Start with a scoop of hot jasmine rice. Spoon the spicy beef and veggies over the top. Make sure each bowl gets a mix of beef, peppers, broccoli, and snap peas.
• Add garnish. Scatter sliced green onions on top. They add color and a fresh, mild onion bite.
• Adjust the heat. Set extra sriracha on the table for spice lovers. Keep soy sauce nearby for a little extra salt if someone wants it.
• Add a fried egg (optional). Slide a fried egg on top for a richer, more indulgent bowl. The runny yolk acts like a sauce.
• Add crunch. Sprinkle toasted sesame seeds or crushed roasted peanuts for texture. These are optional, but they add a nice finish.
• Add freshness. Serve with a side of cucumber slices or a quick salad with lime juice. The cool, crisp sides balance the heat from the stir-fry.
• Make it a set. Serve with miso soup or a light broth to round out the meal without making it heavy.
• Plate for guests. Use wide bowls so the colors show. The red bell pepper, green broccoli, and snap peas look great against the white rice and browned beef.

Keep it simple and fast. This bowl shines as soon as it leaves the pan. The rice should be hot, the beef juicy, and the veggies crisp.

How to Store Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

• Cool it fast. Let the stir-fry and rice cool a bit at room temperature. Do not leave it out long. Pack it into shallow containers so it cools evenly.
• Store in the fridge. Keep the rice and the beef stir-fry in airtight containers. You can store them together or separate them. Separate storage helps keep the veggies a bit crisper. Eat within 3 to 4 days for best taste.
• Freeze for later. This dish freezes well. Portion the rice and beef mix into freezer-safe containers. Label with the date. Freeze for up to 2 to 3 months. For best texture, reheat from thawed.
• Reheat the right way.
  • Microwave: Sprinkle a little water over the rice and cover loosely. Heat in short bursts and stir to heat evenly. Heat the beef and veggies until steaming hot.
  • Skillet: Warm a small splash of water or oil in a pan over medium heat. Add the beef and veggies, and stir until hot. Add the rice and toss until warm and fluffy.
• Keep it moist. Rice dries out in the fridge. A small splash of water on the rice helps bring back its soft texture.
• Pack lunches. Divide the rice and stir-fry into meal prep containers. Add a lime wedge or extra sriracha in a small cup. Reheat at work and enjoy a hot, filling lunch.
• Do not overheat. If you heat too long, the veggies may get too soft. Heat just until hot and steaming.

Tips to Make Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

• Rinse the rice. This helps the grains cook fluffy and separate.
• Let rice rest. After cooking, rest the rice covered for a few minutes, then fluff with a fork for the best texture.
• Use a large pan. A wide skillet or wok gives the beef and veggies room to sear.
• Heat the pan before the garlic. Hot oil helps release the garlic aroma fast. Do not burn the garlic.
• Brown the beef well. Let it sit for a minute between stirs. Brown bits add deep flavor.
• Adjust the fat. If the beef releases a lot of fat, spoon off a little. Keep some to cook the veggies and carry flavor.
• Cut even pieces. Slice bell pepper into similar sizes. Keep broccoli florets small. This helps them cook at the same time.
• Keep veggies tender-crisp. Stop cooking when the veggies turn bright and still have a little bite.
• Season in layers. Taste after adding soy and sriracha. Add salt and pepper only if needed.
• Control the heat level. Start with less sriracha. You can always add more at the end.
• Add a splash of water if needed. If the pan looks dry after adding the sauce, a little water helps coat everything without making it too salty.
• Do not overcrowd the pan. If your pan is small, cook the beef in batches so it browns instead of steams.
• Keep things moving. Stir often after you add the vegetables so they cook fast and do not burn.
• Use fresh garlic. Freshly minced garlic gives the best aroma and taste.
• Garnish right before serving. Green onions look and taste best when fresh.
• Serve hot. This dish tastes best right off the stove, with the rice steaming and the veggies still crisp.
• Make it kid-friendly. Keep it mild in the pan and pass extra sriracha at the table.
• Taste and tweak. Everyone’s soy sauce tastes a little different. Taste before you add extra salt.
• Use what you have. No snap peas? Use green beans. No bell pepper? Use carrots or zucchini. Keep the cut size small so they cook fast.
• Plan for leftovers. Make extra rice. Leftover rice makes a great next-day lunch with the stir-fry.
• Keep it simple. The recipe works as written. You do not need fancy tools or extra steps.

Variation (if any)

Try these easy twists to match your taste or fit what you have on hand.

• Protein swaps:

  • Ground turkey or chicken for a lighter taste.
  • Ground pork for a richer, slightly sweeter flavor.
  • Firm tofu, pressed and crumbled, for a meatless option. Brown it well for better texture.
  • Mushrooms (like cremini or shiitake) chopped small to boost umami in a vegetarian version.

• Veggie swaps and add-ins:

  • Use carrots, green beans, zucchini, snow peas, baby corn, or cabbage.
  • Add sliced onions or shallots for extra sweetness.
  • Toss in spinach at the end to wilt gently.

• Heat and sauce tweaks:

  • Use chili-garlic paste or crushed red pepper if you do not have sriracha.
  • Add a squeeze of lime at the end for brightness.
  • Use a little honey or brown sugar for a sweet-spicy balance if you like that style.
  • Swap soy sauce for low-sodium soy sauce or tamari if you need a gluten-free option.

• Grain and base options:

  • Serve over brown rice for a nutty taste.
  • Use cauliflower rice for a lower-carb base.
  • Spoon the stir-fry over noodles like rice noodles or udon.
  • Wrap the beef and veggies in lettuce leaves for fresh, crunchy wraps.

• Extra toppings:

  • Toasted sesame seeds, crushed peanuts, or cashews for crunch.
  • A fried or soft-boiled egg on top.
  • Fresh herbs like cilantro or Thai basil for a bright finish.

• Make it a fried rice:

  • Use leftover cooked rice. Push the beef and veggies to one side of the pan, scramble an egg on the other side, then fold in the rice and sauce.

Pick one or two changes and keep the rest the same. The core method stays simple and fast.

FAQs

• Can I use a different type of rice?
  Yes. You can use brown rice, basmati rice, or even microwave-ready rice. Adjust cooking times based on the package.

• Can I use frozen vegetables?
  Yes. Add them straight from the freezer. Cook them hot and fast so they stay tender. You may need to cook off a little extra water.

• How spicy is this dish?
  It has a gentle kick with 1 tablespoon of sriracha. If you like it mild, use less. If you like it hot, add more to taste.

• Can I make it without garlic?
  Yes. Skip the garlic if you need to. The dish will still taste good with soy sauce and sriracha.

• Can I swap the ground beef?
  Yes. Ground turkey, chicken, or pork all work. Cook until browned and fully done.

• How do I keep the veggies crisp?
  Cut them small and cook them quickly over medium to medium-high heat. Stop cooking when they turn bright and still feel firm.

• Do I need a wok?
  No. A large skillet works well. Just make sure it is wide enough so the food sears and does not steam.

• What if the dish is too salty?
  Add a splash of water or serve with more rice. Next time, use low-sodium soy sauce.

• What if the dish is too spicy?
  Stir in a bit more beef, vegetables, or rice to dilute the heat. Add a small spoon of honey or a knob of butter to soften the spice.

• Can I double the recipe?
  Yes. Brown the beef in batches so it sears well. Add the vegetables in batches if needed to avoid crowding.

• How long can I store the leftovers?
  Store in the fridge for 3 to 4 days. For longer storage, freeze for up to 2 to 3 months.

• How do I reheat without drying the rice?
  Sprinkle a little water over the rice and cover it. Reheat in short bursts and fluff with a fork.

• Can I make it ahead?
  Yes. Cook the beef and veggies and store them with or without the rice. Reheat just before serving. Add fresh green onions at the end.

• Can I add more sauce?
  Yes. If you want saucier bowls, add a bit more soy sauce and sriracha, and a splash of water to balance the salt.

• What sides go well with this?
  Try a quick cucumber salad, sliced oranges, or a light soup. They cool the heat and keep the meal fresh.

This Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice gives you bold flavor with simple steps. Cook the rice, stir-fry the beef and veggies, add the sauce, and serve hot. It is fast, flexible, and very satisfying. Enjoy it tonight, and save a portion for a great lunch tomorrow.

Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

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• Author: amanda-hart
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Pin Recipe

Pin Recipe

Description

A quick and flavorful stir-fry bowl featuring ground beef, vegetables, and jasmine rice, all coated in a savory soy and sriracha sauce.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (or to taste)
• Salt and pepper to taste
• Green onions for garnish

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Instructions

1. Cook jasmine rice according to package instructions.
2. In a large pan, heat vegetable oil over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add ground beef and cook until browned, breaking it apart as it cooks.
5. Stir in bell pepper, broccoli, and snap peas; cook until vegetables are tender-crisp.
6. Add soy sauce, sriracha, salt, and pepper to the beef and veggie mixture; stir to combine.
7. Serve the beef stir-fry over a bed of jasmine rice.
8. Garnish with sliced green onions and enjoy!

Notes

Optional toppings include extra sriracha, toasted sesame seeds, or a fried egg on top. Adjust the heat by varying the amount of sriracha used.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg

Keywords: stir-fry, beef, quick meal, one-pan dinner, meal prep