Ginger Soy Beef Bowls
with Jasmine Rice, Sriracha Mayo, Cilantro & Crispy Fried Onions
- Eggs
- Sesame
- Soy
- Wheat
- Milk
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery jasmine rice is topped with saucy ground beef and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Ingredients
¾ cup
Jasmine Rice
10 ounce
Ground Beef
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
4 ounce
Shredded Carrots
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. Roughly chop cilantro. • In a small bowl, combine mayonnaise with Sriracha to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sweet soy glaze, and umami ginger sauce. Cook until carrots are softened, beef is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls. Top with beef mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of sweet and spicy flavors, though some found it too sweet or bland.
- Ease of prep: Customers raved about how quick, easy, and straightforward this meal was to prepare 🎉.
- Suggestions: Consider adding more veggies like broccoli or cabbage; some preferred beef strips over ground beef.
- Portions: Several mentioned small rice portions; others found it filling with leftovers for lunch.
- Texture: The crispy onions added nice crunch, but some felt the ground beef texture was odd with rice.
Reviews from our home cooks
The carrots already shredded and ready to cook were ideal. Fresh cilantro is a big bonus as well. The heat from the sriracha drizzle and the ginger soy were both delicious. Great meal.
This is one of our favorite rice bowls. The ginger adds a pleasant spice. I highly recommend it.
Removed crispy fried onions, and reduced mayonnaise, sweet soy glaze and Umami ginger sauce portions by 1/2 for a reduced sodium meal.
The sweet soy glaze and umami ginger sauce put this dish over the top good!
One of my favorites but this is a rice bowl and sometimes these rice bowls only come with half a cup of rice. Need more rice.
Great recipe with great flavors! We had plenty to eat for 3 adults and one child with this one too, which was great. I always struggle with getting the rice to cook correctly for these though and I just can't figure out why. The cilantro that came in this one was also pretty sad looking and not great quality.
Very tasty beef bowl that was fast and simple to prepare. I wanted a little something more than just the carrots so I added bean sprouts.
Pretty easy to make, the rice took the longest to cook. I recommend choosing multiple rice bowls in one box and cook all the rice at once to meal prep the other boxes.
So so so good, got to get this again. I left out the Sriracha for me but my brother added it for his serving and really enjoyed it all!
The recipe sounded great, but it was very bland, even after I added fresh ginger and garlic, and a little soy sauce. No umami here.
