ASIAN BEEF RICE BOWLS

Asian Beef Rice Bowls image

A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 17

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Ingredients

1/4 cup seasoned rice vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 cup shredded carrots
1/4 cup thinly sliced radishes
1 lb lean (at least 80%) ground beef
1 1/2 teaspoons toasted sesame oil
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh gingerroot
1/4 cup chopped green onions
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon honey
1 cup Progresso™ beef flavored broth (from 32-oz carton)
3 cups cooked rice
6 sprigs cilantro

Steps:

In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
Serve over cooked rice; top with pickled vegetables and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 45 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 9 g, TransFat 1/2 g