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!
- 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
- 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.
- Put bag into refrigerator to let mixture marinate for at least 4 hours, preferably overnight for best results.
- 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.
- Let cook until meat is cooked through completely, while stirring throughout, about 10-15 minutes.
- While meat is cooking, make rice according to your package directions. Once rice is cooked, set aside.
- Taste cooked ginger beef and onion and add salt/pepper to preference, if desired.
- 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!
- Category: Entrée
- Method: Braising
- Cuisine: Asian
Keywords: entrée, dinner, easy, asian, one pot