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Spicy Beefy Rice Bowls

  • Author: Mix and Match Mama
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 1x


I always, always, always hesitate to put the word “spicy” in a recipe title because I know it probably turns a lot of people off…BUT…spicy is my jam and I am guess it’s for a few of you out there too.  This recipe doesn’t have to be spicy.  Omit the sauce at the end and you won’t have any heat, just loads of flavor.


  • 2 pounds of ground beef
  • Extra Virgin Olive Oil (EVOO)
  • salt and pepper
  • ½ cup soy sauce (we use g-free)
  • ½ cup beef stock
  • 3 cloves garlic, chopped
  • a mix of fresh veggies (I buy them pre-packaged at Trader Joe’s!) but one that has shredded carrots, maybe mushrooms, some red bell peppers and onions…whatever you can find that’s already prepped and chopped for you
  • prepared white rice (try Trader Joe’s Jasmine Rice!) for 4 to 6 people
  • about 6 green onions, chopped
  • a fresh chili garlic sauce (on the Asian foods aisle) to garnish (it’s spicy!)


  1. In a large skillet over medium-high heat, brown up your beef in a drizzle of EVOO.  Once browned and crumbly, stir in a pinch of both salt and pepper.
  2. Next, stir in both your soy sauce and beef stock and bring up to a simmer.  Once this is simmering, stir in your chopped garlic and simmer another minute or so before adding in all of your veggies.  Simmer just about 3 or 4 minutes (so they don’t get too mushy) and then remove from heat.
  3. Add your prepared rice to a bowl and top with your beef mixture.  Add chopped green onions and chili sauce to the top.
  4. Serve and enjoy!


We use gluten-free soy sauce.