Description
A quick and flavorful sticky chili beef served over rice with a refreshing smashed cucumber salad, perfectly balanced with sweet, savory, and tangy notes.
Ingredients
Scale
- 500 grams ground beef
- 3 cups cooked white rice
- 2 large cucumbers
- 3 stalks green onions, sliced
- 2 small red chili peppers, sliced
- 1 tablespoon sesame seeds
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Instructions
- Heat a large skillet over medium high heat.
- In a bowl, mix soy sauce, honey, minced garlic, and sesame oil until smooth.
- Add a small drizzle of oil to the skillet and let it heat.
- Add ground beef and cook, breaking it apart until browned and slightly crispy.
- Pour in the sauce and stir until the beef is fully coated and the sauce thickens into a glossy glaze.
- Lightly smash the cucumbers, then toss with rice vinegar and a pinch of salt.
- Spoon rice into bowls, top with sticky beef, add cucumber salad, then garnish with green onions, chili slices, and sesame seeds.
Notes
- Adjust chili peppers to control spice level.
- Do not overcrowd the pan to ensure proper browning.
- Cucumber salad is best served fresh for maximum crunch.
- Leftover beef can be reheated in a skillet for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: sticky chili beef, beef rice bowl, quick dinner, smashed cucumber salad, easy beef recipe