Asian Beef Bowls with Mango & Garlic Rice
Sweet-savory ground beef simmered in a chili-lime-ginger sauce, served over fragrant garlic basmati rice with a fresh salad of mango, kohlrabi, and carrot. Finished with chopped mint and cilantro and a squeeze of lime.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Ingredients
For 4 servings
- ground beef16 oz
- basmati rice1½ cup
- mango1 piece
- kohlrabi1 piece
- carrot3 piece
- lime1 piece
- fresh mint2 tbsp
- fresh cilantro4 sprig
- fresh ginger4 tsp
- garlic4 clove
- red chili1 piece
- soy sauce2¾ tbsp
- sugar3 tsp
- olive oil5 tbsp
- salt1 tsp
You'll need
skillet · pot · bowl
Method
Mince the garlic. Fry half of it in oil for 30 seconds.
2 min · saute
Add water and bring to a boil.
3 min · boil
Stir in rice and salt, cover, and simmer on low.
10 min · simmer
Rest off the heat, still covered, without lifting the lid.
10 min · rest
Seed and finely chop the chili. Grate the ginger, skin on.
4 min · prep
Stir chili, lime, ginger, sugar, soy, oil and the remaining garlic.
2 min · prep
Brown the beef in oil, breaking it into small crumbles.
5 min · saute
Pour the sauce in and simmer until it glazes the meat.
3 min · simmer
Cube the mango and kohlrabi, grate the carrot, chop the herbs.
6 min · prep
Build bowls with rice, beef, mango, vegetables and herbs.
2 min · rest
Serving suggestion
A chilled lager or a dry riesling pairs nicely with the sweet-spicy sauce. If you have crushed peanuts or fried shallots in the pantry, a sprinkle on top adds a nice crunch.