A comforting bowl of fragrant garlic rice topped with tender honey-soy ginger beef, colourful sautéed vegetables, creamy mayo, and crispy shallots. This dish brings together sweet, savoury, and aromatic flavours in a simple, satisfying meal.
Why You’ll Love This Recipe
This Honey-Soy Ginger Beef Bowl is quick, vibrant, and incredibly flavourful. The beef is seared to perfection, coated in a glossy ginger-infused sauce, and paired with fresh vegetables for balance. With aromatic garlic rice as the base and crunchy shallots for texture, every bite has something delightful. It’s an ideal weeknight dinner that feels both wholesome and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For 4 servings:
garlic – 6 cloves, finely chopped
jasmine rice – 2 packets (about 2 cups)
water (for the rice) – 2.5 cups
salt – 1/2 tsp
butter – 40 g
ginger – 1 knob, finely grated
carrot – 2 units, cut into thin batons or half-moons
snow peas – 1 bag (about 150 g), trimmed and halved lengthwise
Asian greens – 1 bunch, roughly chopped
long red chilli – 1 unit, thinly sliced (optional)
coriander – 1 bag, roughly chopped
beef rump – 1 packet (about 600–700 g), cut into 2 cm chunks
olive oil – as needed for cooking
mayonnaise – 1 packet (about 100 g)
rice wine vinegar – 1 tsp
soy sauce – 2 tbsp
honey – 2 tbsp
water (for the sauce) – 2 tbsp
crispy shallots – 1 packet
Directions
Cook the Garlic Rice
In a large saucepan, melt the butter with a dash of olive oil over medium heat. Add half the chopped garlic and cook for 1–2 minutes until fragrant. Add the rice, water, and salt, then bring to a boil. Stir, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and keep covered for 10–15 minutes until tender.
Prepare the Ingredients
While the rice cooks, grate the ginger. Slice the carrots, trim and halve the snow peas, and chop the Asian greens. Slice the chilli if using and chop the coriander. Cut the beef into 2 cm chunks. In a small bowl, mix the mayonnaise with rice wine vinegar.
Make the Sauce
In another small bowl, combine the grated ginger, soy sauce, honey, water for the sauce, remaining garlic, and a pinch of pepper.
Cook the Vegetables
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the carrots and cook for 5 minutes until just tender. Add the snow peas and Asian greens, cooking for another 3–4 minutes until wilted. Transfer to a bowl and keep warm.
Cook the Beef
Increase the heat to high, add a drizzle of oil, and cook half the beef for 2–3 minutes, tossing until cooked to your liking. Transfer to a bowl and repeat with remaining beef.
Combine Beef with Sauce
Reduce heat to medium, pour the honey-soy ginger sauce into the pan, and cook for 2 minutes. Remove from heat and stir in the cooked beef and any juices.
Assemble the Bowls
Divide the garlic rice into bowls. Top with vegetables and honey-soy ginger beef. Finish with crispy shallots, a dollop of vinegar mayo, and coriander and chilli if desired.
Servings and timing
Serves 4 people
Preparation time: 35 minutes
Cooking time: approximately 20 minutes
Total time: about 55 minutes
Variations
Replace beef with chicken breast or tofu for a different protein.
Add mushrooms, broccoli, or capsicum for extra vegetables.
Serve with brown rice or quinoa instead of jasmine rice.
Substitute the mayo topping with a yoghurt-based drizzle for a lighter finish.
Storage/Reheating
Refrigerate leftovers in airtight containers for up to 3 days.
Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce. Store crispy shallots separately and add just before serving to maintain crunch.
FAQs
How spicy is this recipe?
The dish is mild unless you include the sliced red chilli, which you can adjust to taste.
Can I use a different cut of beef?
Yes, flank steak, sirloin, or any quick-cooking cut works well.
Can I make this recipe gluten-free?
Use gluten-free soy sauce and ensure all condiments are gluten-free.
Can I prepare the rice ahead of time?
Yes, garlic rice can be made a day ahead and reheated before serving.
Can I substitute honey with another sweetener?
Maple syrup or brown sugar works as an alternative.
What can I use instead of Asian greens?
Spinach, bok choy, or kale are great substitutes.
Can I skip the mayonnaise?
Yes, the dish is delicious without it or you can replace it with a lighter sauce.
How can I make the sauce thicker?
Simmer it for an extra minute or add a small cornstarch slurry.
Is this recipe child-friendly?
Yes, simply omit the chilli for a milder version.
Can this dish be frozen?
The beef and rice freeze well, but the veggies may soften. Store mayo and shallots separately.
Conclusion
This Honey-Soy Ginger Beef Bowl brings together tender beef, aromatic rice, and vibrant vegetables in a deliciously balanced meal. Easy enough for weeknights yet flavorful enough to impress, it’s a wholesome dish that satisfies every time. Enjoy creating this comforting and colourful bowl at home.
Honey-Soy Ginger Beef Bowls are a comforting and flavorful meal featuring tender beef in a glossy soy-ginger sauce, served over fragrant garlic rice with sautéed vegetables, creamy mayo, and crispy shallots.
Ingredients
6 cloves garlic, finely chopped
2 packets jasmine rice (about 2 cups)
2.5 cups water (for rice)
1/2 tsp salt
40 g butter
1 knob fresh ginger, finely grated
2 carrots, sliced
150 g snow peas, trimmed and halved lengthwise
1 bunch Asian greens, roughly chopped
1 long red chilli, thinly sliced (optional)
1 bunch coriander, roughly chopped
600–700 g beef rump, cut into 2 cm chunks
Olive oil, as needed for cooking
100 g mayonnaise
1 tsp rice wine vinegar
2 tbsp soy sauce
2 tbsp honey
2 tbsp water (for sauce)
1 packet crispy shallots
Instructions
In a saucepan, melt butter with a drizzle of olive oil over medium heat. Add half the chopped garlic and cook 1–2 minutes until fragrant.
Add rice, 2.5 cups water, and salt. Bring to a boil, stir, cover, and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered for 10–15 minutes.
While rice cooks, prepare ginger, carrots, snow peas, Asian greens, chilli, and coriander. Mix mayonnaise with rice vinegar in a small bowl. Set aside.
In another bowl, combine grated ginger, soy sauce, honey, 2 tbsp water, remaining garlic, and a pinch of pepper for the sauce.
Heat olive oil in a frying pan over medium-high heat. Sauté carrots for 5 minutes. Add snow peas and Asian greens, cooking for 3–4 minutes until wilted. Transfer to a bowl and keep warm.
Increase heat to high. Add a drizzle of oil and cook beef in two batches for 2–3 minutes each, until browned and cooked to preference. Transfer to a bowl.
Reduce heat to medium. Add sauce to the pan and cook 2 minutes until slightly thickened. Return beef and any juices to pan and stir to coat in sauce.
Divide garlic rice into 4 bowls. Top with sautéed vegetables and beef. Add a dollop of vinegar mayo, sprinkle with crispy shallots, and garnish with coriander and chilli if desired.
Notes
Use chicken or tofu instead of beef for variation.
Swap Asian greens with spinach or bok choy.
Make ahead: garlic rice and sauce can be prepped in advance.
Store crispy shallots separately to keep them crunchy.
