Skip that take-out and whip up these ginger beef and onion rice bowls for an epic weeknight dinner! Juicy, tender, and well-marinated beef with the punch of ginger, onion, garlic, and soy flavors; all sitting pretty on a bed of white rice!

beef and rice in a gray speckled bowl with gold fork

Aside from Caribbean/West-Indian food, Asian food, is my second favorite.

Hands down. No lies detected at all here. I have so much cultural appreciation for Asian cuisine that it’s not even funny. My travel bucket list includes China, Japan, and Korea. But if I had to pick one over the other, Japanese food has my tastebuds just a smidge more. Umm, I could live off of a warm bowl of tonkotsu ramen any day. Or Japanese fried chicken, karaage. The last time I was in NYC, I fell in love with a little underground spot on the Westside called Ippudo that had the most memorable bowl of ramen and that’s what started it all. I must’ve eaten there at least 3 of the nights that I was there. And if you’re ever in Tampa, FL you must visit Ichicoro as that is another bomb Japanese-inspired spot!

To be honest with you, I’m always a bit weary about sharing recipes that are connected to other cultures. Mainly because I believe those that identify within a certain culture can be very sensitive towards cultural appropriation. And I say this because I know how I feel when I see people who are not Caribbean make/share Island recipes with no real cultural awareness around said dish. Cultural appropriation is very real even within food. Food is political and has many cultural nuances and subsets. We all enjoy other cultures’ food but it’s important, at least for me, to fully acknowledge that I didn’t just come out of the blue with this recipe. Rather, it’s inspired by my love and respect for Asian food.

beef and onions in a gray dutch oven pot

What’s In These Ginger Beef and Onion Rice Bowls?

Now I thoroughly enjoy myself a good beef and broccoli situation, a sweet/sour chicken combo, and even a banging teriyaki chicken dish. But baby lemme tell you about this ginger beef and onion deliciousness, right quick!

First, the beef is marinated overnight in a blend of soy sauce, fresh ginger, garlic, rice vinegar, brown sugar, and thinly sliced onions. The marination process allows for the beef sirloin to tenderize and absorb all of that flavor. And the ginger? Freshly grated from a knob of ginger is recommended for true flavor potency. Do not buy the pre-bottled/tubed kind, please. Just trust me on this. One of the main highlights of this dish is that signature punch of ginger.

How To Peel/Grate The Ginger:

I used to hate working with ginger because I found it hard to peel and deal with overall. However, using a spoon to peel the ginger skin works like a charm, promise! It’s easy and the skin comes right off. Next, thinly slice the ginger up some. Alternatively, if you have a handheld garlic press, you can place the ginger inside and press it through for easier results.

two gray specked bowls with beef and rice with forks

What Kind Of Beef Should Be Used?

My recipe calls for the use of sirloin steak cut into thin strips. As a result, since sirloin is a thicker cut of beef, it holds up well and absorbs the marinade perfectly. Also, if you’re lucky, some grocery stores sell sirloin beef already cut into strips, too. This makes it a little easier and one less step for you to whip up these ginger beef and onion bowls, boo!

Okay, Now Let’s Talk About Onions:

I’m just going to say it: if you are not a fan of onions, this dish isn’t for you my friend. On top of the ginger, so much depth of flavor comes from the onions. And please stay clear from the pre-sliced onions in the store! Fresh is best. With that being said, use a sharp knife to thinly slice the onion or use a mandolin slicer (very carefully!) to achieve perfect sliced onions! Additionally, the onions break down and caramelize in the soy sauce and get super tender. Furthermore, their potency mellows out as well and they act as a great contrast and give some added bite.

close up shot of beef and rice in gray bowl with gold and black fork

What To Serve With These Ginger Beef And Onion Rice Bowls:

Umm hold up, it’s already been established in the name of the title, ha! Rice!

However, because I care about you, I’ll give ya some other alternatives. Whip up this ginger beef and onion with vegetables, cauliflower rice, fresh steamed broccoli, and maybe even some noodles?! For example, think ramen noodles or a thicker type of noodle such as lo-mein style, yum!

All in all, the list is truly endless with what to serve alongside this dish.

two bowls of food on a black textured surface

These ginger beef and onion rice bowls are one of my all-time fave recipes to make during busy weeknights and more. It’s relatively fast, easy to make, and extra delicious peeps! This recipe also makes a great meal-prep kinda situation too! I already have a feeling that you’ll love this one and don’t forget to tag me on social if you make any of my recipes!

Check Out These Other Weeknight-Friendly Meals:

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

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beef and rice in a gray speckled bowl with gold fork

Ginger Beef and Onion Rice Bowls

★★★★★ 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Asian-Inspired
Print Recipe

Description

Skip that take-out and whip up these ginger beef and onion rice bowls for an epic weeknight dinner! Juicy, tender, and well-marinated beef with the punch of ginger, onion, garlic, and soy flavors; all sitting pretty on a bed of white rice!

Ingredients

Scale
  • 2 lbs sirloin steak, cut into strips
  • 4 garlic cloves, finely minced
  • 2 tablespoons fresh ginger, sliced finely/grated 
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 medium white onion, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon extra virgin olive oil
  • 2 cups uncooked extra long enriched white rice
  • salt/pepper, to taste
  • *Optional: scallions and sesame seeds, for garnish

Instructions

  1. In a large plastic/resealable bag; place sirloin strips, minced garlic, ginger, soy sauce, rice vinegar, sliced onions, and brown sugar into bag. Mix all ingredients together to fully combine.
  2. Put bag into refrigerator to let mixture marinate for at least 4 hours, preferably overnight for best results.
  3. In a large dutch oven or pot, heat olive oil over medium-low heat. Using tongs, place steak mixture into pot and pour in any remaining liquid.
  4. Let cook until meat is cooked through completely, while stirring throughout, about 10-15 minutes.
  5. While meat is cooking, make rice according to your package directions. Once rice is cooked, set aside.
  6. Taste cooked ginger beef and onion and add salt/pepper to preference, if desired.
  7. Serve in bowls by adding cooked white rice and then topping with ginger beef and onion. Garnish with scallions and sesame seeds, if desired. Enjoy!

Keywords: entrée, dinner, easy, asian, one pot