Description
A hearty yet fresh bowl featuring garlic ginger ground beef and quinoa, complemented by a crunchy cucumber salad and zesty sriracha mayo.
Ingredients
Scale
- 20 mini cucumbers or 1 large English cucumber, chopped
- 1/2 tablespoon chili crunch
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- Pinches of sugar and salt
- 1.25 lb lean ground beef
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 2-inch knob ginger, finely grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil (again)
- 1 cup quinoa, uncooked
- Toppings: kimchi, green onions, sesame seeds, avocado, lime wedges
- For the sriracha mayo: 5 tablespoons mayo, 1-2 teaspoons sriracha to taste, juice of 1/2 lime
Instructions
- For the cucumber salad, smash the cucumbers, chop roughly, and combine with chili crunch, sesame oil, rice vinegar, sugar, and salt.
- For the garlic ginger beef, brown the ground beef in olive oil, add the garlic and ginger, then stir in the soy sauce, honey, sesame oil, and sriracha.
- Cook quinoa in boiling salted water, then fluff with a fork.
- Mix mayo, sriracha, and lime juice for the sriracha mayo.
- Assemble bowls with quinoa, beef, cucumber salad, sriracha mayo, and toppings.
Notes
Double the recipe for meal prep or gatherings. Smashing the cucumbers enhances flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 14g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg