Ingredients
Scale
- 1 cup uncooked jasmine rice, rinsed
- 1 1/2 cups water, or amount directed on rice package
- 1 pound 90% lean ground beef
- 8 ounces cremini mushrooms, sliced
- 3 baby bok choy, halved or quartered lengthwise
- 4 scallions, white and green parts separated and sliced
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes, optional
- Lime wedges or chili crisp for serving, optional
Instructions
- Cook the jasmine rice with the water according to the package directions. Remove from the heat and let it rest, covered, for 5 minutes.
- Meanwhile, heat a large deep skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into crumbles, until browned and the thickest portions reach 160°F on a food thermometer. Spoon off excess fat if needed.
- Reduce the heat to medium. Add the mushrooms and white scallion parts. Cook for 3 minutes, stirring occasionally, until the mushrooms begin to soften.
- Add the ginger, garlic, and optional red pepper flakes. Cook for 30 to 60 seconds, stirring, until fragrant.
- Pour in the beef broth, soy sauce, and rice vinegar. Bring to a steady simmer, scraping up the browned bits from the bottom of the skillet.
- Add the bok choy and simmer for 3 to 5 minutes, until the stems are crisp-tender and the leaves are wilted. Stir in the toasted sesame oil and taste before adding any extra seasoning.
- Divide the rice among 4 bowls. Spoon the beef, mushrooms, bok choy, and hot broth around and over the rice. Top with the green scallion slices and serve with lime or chili crisp if desired.
Notes
- Use low-sodium broth and soy sauce so you can control the final salt level.
- Keep cooked rice separate from the broth until serving, especially for meal prep.
- USDA recommends cooking ground beef to 160°F as measured with a food thermometer.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat leftovers to 165°F.
- Nutrition is an estimate based on 90% lean ground beef, low-sodium beef broth, low-sodium soy sauce, jasmine rice, and four servings; brands can change the values.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: High Protein