Ginger Chilli Beef and Veg Rice Bowl
Ginger, garlic, chilli, fish sauce and beef over rice.
A quick weeknight rice bowl that actually tastes like something. Lean beef strips sear hard, then ginger, garlic, onion and fresh chilli hit the pan and wake the whole thing up. Broccoli and carrot keep their bite, soy and a splash of fish sauce catch on the edges for that salty umami hit, and everything gets piled over warm rice with a scatter of sesame seeds.
Nutrition · per serving
Method
- 1
Prep the veg
Cut 80g broccoli into bite-size florets and slice 60g carrot into thin coins on the bias so they cook fast. Slice 50g brown onion, finely chop 2 garlic cloves, grate 10g fresh ginger and thinly slice 5g fresh red chilli (seeds in for heat, out for a milder buzz). Have 150g cooked rice ready to warm, finely slice 5g spring onion, and toast 1g sesame seeds in a dry pan until they smell nutty, about 60 seconds.
- 2
Sear the beef
Get a wok or wide pan ripping hot with a teaspoon of neutral oil. Tip in 150g beef strips in a single layer and leave them alone for 45 seconds so they catch real colour, then stir for another minute until just cooked through. Push the beef to one side of the pan.
- 3
Aromatics in
Drop the onion, garlic, ginger and sliced chilli into the empty side of the pan and stir for 30 seconds until the ginger hits the hot metal, the chilli releases its heat and the whole thing smells like dinner.
- 4
Hit the veg
Toss in the broccoli and carrot with a splash of water to steam them through. Stir-fry for 2 minutes until the broccoli is bright green with a few charred edges and the carrot still has a snap. Pour 10g soy sauce and 5g fish sauce around the edge and let it sizzle for 10 seconds so it coats everything with a salty, savoury glaze.
- 5
Bowl it up
Warm the rice and pile it into a wide bowl. Spoon the beef and veg over the top, scatter with the sliced spring onion and toasted sesame seeds, and serve straight away while everything's hot. Season with sea salt and a crack of black pepper, taste, and adjust — a bit more fish sauce if it needs salt, a bit more chilli if you want more kick.
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