Beef and Veggie Rice Bowls
Served over fluffy rice, these beef and veggie rice bowls are a simple, family-friendly meal that everyone will enjoy.
Servings 4 serves
Ingredients
- 500 g beef mince
- 1 red capsicum diced
- 1 head broccoli cut into small florets
- 1 cup frozen peas
- 2 garlic cloves crushed
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cups uncooked rice
- ¼ cup water
- 1 spring onion sliced
Instructions
- Cook the rice according to the packet instructions. Set aside and keep warm.
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the diced capsicum and broccoli, then pour in the water. Cover and cook for 4–5 minutes until the vegetables begin to soften.
- Stir through the frozen peas and soy sauce.
- Cook for a further 3–4 minutes, stirring occasionally, until the vegetables are tender and the beef is cooked through.
- Divide the cooked rice between serving bowls, top with the beef and vegetable mixture, and sprinkle with spring onions and sesame seeds. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Soy sauce: Choose a variety with simple ingredients and no unnecessary additives, or use tamari.
- Rice: Choose plain white or brown rice rather than flavoured or pre-seasoned rice.