EFK Kitchen Ready
EFK Fast Beef Rice Bowls
A practical beef-and-rice bowl with browned ground beef, vegetables, and a savory sauce that works for weeknight cooking and leftovers.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Brown the beef in the Country Fry Pan, breaking it into small pieces. Season with salt and pepper. Add onion and cook until softened. Stir in garlic and ginger for 30 seconds. Add soy sauce, vinegar, honey, and sesame oil and simmer until the sauce lightly coats the beef. Serve over rice with cabbage, cucumber, and green onion.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; wooden spoon; BlueStar range.
Food safety & storage
Cook ground beef to 160°F. Refrigerate promptly and use within 3–4 days. Reheat beef and rice until hot throughout.
View this recipe on the original EFK website ↗