Ground Beef Bowls with Edamame
Ground Beef Bowls with edamame, bell pepper, and rice are one of my favorite dinners that can be made in about 20 minutes. The beef is flavorful and delicious, and you can keep most of the ingredients stocked in the freezer or pantry for an ultra-fast emergency meal at any time.
A truly easy, 20-minute, high-protein dinner.
I’d say the best part of this dinner is how fast and easy it is to make, but that may imply you’re compromising on taste, which of course we don’t want! Based on the Korean beef bowls we love and make at least once per month, this slight twist packs in more protein- and fiber-rich edamame lightly simmered right in the same delicious sauce that seasons the meat.
Another reason to love this? You can keep both ground beef and shelled edamame in the freezer, and the sauce ingredients are largely pantry staples, so it’s the perfect back-pocket meal when other plans fall through — or fail to get made in the first place. 🙂
Ingredient & Substitution Notes:
- One pound lean ground beef or ground sirloin. ButcherBox remains my go-to source.
- Shelled edamame. You can typically find this either in the refrigerator or the freezer section with other vegetables; it’s a treasured snack and shortcut for adding quick protein and fiber to meals.
- Low-sodium soy sauce and either light or dark brown sugar. These two ingredients are the foundation of the sauce and pair up to deliver tang and sweetness, an irresistible combination.
- Toasted sesame oil. So much flavor in a small package. Well worth stocking!
- Fresh minced garlic. Sauté this directly with the beef to get the most of its aromatic qualities.
- Ground ginger, red pepper flakes, ground black pepper. Using just 1/4 teaspoon of ground ginger adds a flavor with truly minimal effort. Substitute 1-2 teaspoons of minced or grated fresh ginger if you have it on hand.
- Bell pepper. Any color; the perfect crunch and color to round out these bowls.
- Rice or noodles, if desired, to serve.
- Sesame seeds and green onion, optional but lovely garnishes.
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
Pro Tip
Start your rice or noodles first — this ground beef mixture really does come together in no time, and you don’t want to worry about it drying out on the stovetop while you wait for water to boil or rice to fluff.
Variations:
- Substitute ground chicken or turkey for ground beef; if using one of these leaner meats, add a small drizzle of your favorite cooking oil to the skillet before browning it together with the minced garlic.
- Add extra veggie toppings: snow peas, mushrooms, zucchini, shredded carrots, water chestnuts, you get the idea. Make it a build-your-own-bowl bar for fun!
- Pass Sriracha or your other favorite hot sauce at the table for an option of extra heat. Does everyone in your house crave that fiery effect? Add 1-2 teaspoons Sriracha straight into the soy-brown sugar mixture.
- Serve over cauliflower rice, quinoa, or veggie noodles to keep things low carb or grain-free, as needed.
Storage & Reheating:
Rejoice: ground beef bowls keep and reheat very well. This is because beef’s relatively high fat content and this rich sauce help prevent dryness, which is typically the enemy of leftovers.
- Storage: Extra portions keep very well for 3-4 days. Store in any airtight container in the fridge. (These are our favorite meal prep boxes!)
- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. Add a very small splash of broth or water to loosen the mixture and minimize sticking, but only if really needed. You don’t want to dilute the sauce too much.
Related Recipes:
Try my favorite Korean beef lettuce wraps, ground beef and broccoli bowls, honey teriyaki chicken, teriyaki ground beef, or a chicken asparagus stir fry next!
Craving some Asian-inspired flavors out of the slow cooker? Crockpot teriyaki chicken or crockpot pineapple chicken are there for you!
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Ground Beef Bowls with Edamame
Ingredients
- 1 pound lean ground beef
- 2-3 cloves garlic minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 Tablespoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 8-10 cranks freshly-ground black pepper
- 1 cup shelled edamame
- 1 bell pepper seeded and diced
- rice, green onions, sesame seeds optional for serving
Instructions
- Warm a large skillet over medium-high heat. Add ground beef and garlic. Break up the meat into small crumbles and cook until mostly browned. Drain excess fat if desired.
- While the beef is browning, combine the soy sauce, brown sugar, sesame oil, ginger, and red and black pepper in a small bowl or liquid measuring cup. Stir this mixture into the beef and continue cooking for 1-2 minutes. Add edamame and stir well to coat.
- Serve hot over rice and with bell pepper, green onions, sesame seeds, or any other garnishes you like on the side.
Notes
- Timing: If you’re making rice on the stovetop or Instant Pot to accompany this meal, be sure to start it first, because the beef comes together extremely quickly and you don’t want to be waiting on the rice at the end.
- Storage: Leftovers keep very well, tightly-covered in the fridge, for 3-4 days.
