This is one of my favorite protein bowls right now.
I had this at a restaurant in Thailand and I knew that I had to recreate this when I got home!
This spicy ground beef stir-fry bowl is my answer to those nights when I need something quick, hearty, and full of flavor.
The beef mince gets cooked until slightly crispy and tossed with garlic, chili, and a savory sauce that clings to every bite.
Add in vibrant stir-fried vegetables and a side of steamy white rice, and you’ve got the perfect balance of protein, carbs, and freshness.
It’s comforting, a little fiery, and unbelievably satisfying.
I believe in taking shortcuts to make cooking easier, so I’ll include those in the recipe as well.
And I will be adding some variations and substitutions in case you don’t have some ingredients.
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Tips to make it more tasty:
- For maximum flavor, use a carbon steel wok so the beef and veggies get that smoky stir-fry char.
- Add a splash of fish sauce for an umami kick.
- Don’t overcrowd the pan—cook the beef first, then add veggies in batches if needed.
Finish with a drizzle of chili oil before serving for restaurant-style spice.
Spicy Ground Beef with Veggies and Rice
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes20
minutesIngredients
2 cups cooked jasmine or basmati rice
500 g ground beef (mince)
1 zucchini, sliced into half-moons
1 red bell pepper, sliced into strips
1 cup broccoli florets
1 cup mushrooms, halved
2 medium carrots, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon chili paste (like sambal oelek or gochujang)
1 tablespoon sesame oil
1 teaspoon chili flakes (optional, extra heat)
2 green onions, thinly sliced for garnish
Fresh coriander or Thai basil for garnish
Directions
- Cook your rice first and set it aside so it’s hot and ready to go.
- Heat sesame oil in a wok or large skillet over medium-high heat. Add garlic and ginger, letting them sizzle until fragrant, then toss in the ground beef.
- Break it up with a wooden spoon and cook until browned and slightly crispy at the edges. Stir in soy sauce, oyster sauce, and chili paste, letting the sauce coat the beef.
- Now add the vegetables in layers: Carrots and broccoli first since they need more time, followed by mushrooms, zucchini, and bell pepper. Stir-fry everything until the veggies are tender-crisp and coated in the garlicky sauce. Add chili flakes if you want extra heat.
- Spoon hot rice into bowls, pile on the spicy beef and veggies, and finish with green onions and fresh herbs. Serve right away and enjoy the mix of spicy, savory, and aromatic flavors.
- This is the perfect meal if you’re college student or just want to hit all your nutrition goals but don’t have too much time.
Variations & Substitutions
Swap beef for chicken mince, pork mince, or even ground turkey.
Use brown rice, quinoa, or cauliflower rice instead of jasmine rice.
Make it gluten-free by swapping soy sauce for tamari.
For a milder version, skip the chili paste and just use garlic soy stir-fry sauce.
It’s the perfect mix of nourishing and cozy, made with ingredients you probably already have in your pantry.
I love how easy it is to make, but even more than that, I love how good it makes me feel.
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