Beef Veggie Bowl

This quick beef veggie bowl turns basic items into a fancy-looking dish within minutes. It's ideal for those crazy weeknights when you want something tasty without dealing with complicated cooking steps.

I stumbled upon this dish during an insanely busy period when I almost ordered takeout every night. After trying it once, my kids asked for it three more times the next week and now it's what we cook whenever our calendar gets overwhelming.

What You'll Need

• Ground beef: Gives you that filling protein base. Go for 85% lean to balance good taste with less fat.
• Shredded cabbage: Adds some snap and fills up your bowl without many calories. Buying it pre-cut saves time.
• Matchstick carrots: Bring natural sweetness and bright color. Their slim shape means they cook quickly.
• Green onions: Add a light onion kick that doesn't take over. Use everything from roots to tips.
• Soy sauce: Gives that key savory taste. The reduced-salt kind works great if you're watching your sodium.
• Hoisin sauce: Adds sweet and tangy depth. Worth tossing in though you can skip it.
• Sesame oil: Creates that true Asian flavor. You only need a tiny bit.
• Garlic and ginger: Make up the flavor foundation. Fresh ones taste brightest.
• Sesame seeds: Give nice crunch and look pretty. Lightly brown them first for better flavor.

Easy Cooking Steps

Cook Your Meat:

Get a big pan really hot over medium-high heat. Throw in your ground beef and break it up with a wooden spoon. Let it cook about 5 minutes, stirring now and then, until no pink shows and you see some tasty brown bits. You can pour off extra fat if you want, but keeping some makes it tastier.

Mix Up Your Flavors:

Turn heat down to medium and put minced garlic and grated ginger right in with the beef. Cook just 30 seconds until you can smell them, but watch so they don't burn. Pour in your soy sauce, hoisin if you're using it, and a little drizzle of sesame oil. Mix everything so the beef gets coated in all that goodness.

Toss In Your Veggies:

Now add your cabbage and carrots to the pan. Use tongs to mix everything up so the veggies get spread through the meat. Cook just 2-3 minutes until they soften slightly but still have some bite to them. Don't cook too long or they'll get mushy.

Dish Up:

Scoop the hot mixture into bowls. Sprinkle lots of chopped green onions and sesame seeds on top. For the prettiest look, lay the green onions all in the same direction instead of just scattering them around.

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I now always keep a bag of shredded cabbage in my fridge just for this dish. My veggie-avoiding daughter will happily eat this entire bowl, which makes me feel extra proud as a busy mom who came up with this easy meal.

Prep Ahead Ideas

This bowl warms up amazingly well, so it's great for planning ahead. Make twice as much and pack it into microwavable containers for easy grab lunches during your week. The taste actually gets better after sitting overnight in the fridge. Keep in sealed containers up to 4 days in your refrigerator.

Easy Swaps

Ground turkey or chicken can replace beef if you want something lighter. When using these less fatty meats, add another teaspoon of oil to your pan before cooking since they don't have as much natural fat.

You can mix up the veggies any way you like. Try some bell peppers, snow peas, broccoli slaw, or mushrooms instead of or along with the cabbage and carrots. Just remember to cook tougher veggies first and save the delicate ones for last.

Pairing Ideas

Enjoy over white rice or cauliflower rice based on how many carbs you want. For a complete dinner, crack a runny egg on top that creates a rich sauce when broken. Keep some sriracha or chili oil at the table for folks who like it spicy. A side of kimchi works great with these flavors and gives you some gut-friendly benefits too.

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Frequently Asked Questions

→ Can I swap ground beef for something else?

Sure, you can use ground chicken, turkey, or even crumbled tofu if you’d like a meat-free version. You might need to tweak the spices a bit to suit your protein choice.

→ Are there other veggies I can include?

Yes! Try adding broccoli, mushrooms, or snap peas if you want to mix it up. They’ll add great texture and flavor.

→ What if I don’t have hoisin sauce?

No worries! Hoisin is optional. You can replace it with a little honey or brown sugar for sweetness if you prefer.

→ Can I store leftovers or make it early?

Absolutely. Keep the stir-fry in a sealed container in the fridge for up to 3 days. Rewarm in the microwave or a skillet when you’re ready to eat.

→ What can I serve this with?

It’s great by itself, but serving it over hot rice, noodles, or even cauliflower rice makes it extra filling.