Ginger-Soy Glazed Beef & Veggie Bowls
A vibrant bowl of lean ground beef stir-fried with fresh ginger, garlic, and a tangy-sweet soy glaze, served over a bed of cauliflower rice and crisp vegetables. This asian-inspired beef (low-carb, paleo) ready in about 35 minutes pairs pound ground beef, tablespoons coconut aminos, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground beef
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon, grated fresh ginger
- 2 cloves, minced garlic
- 1 tablespoon avocado oil
- 2 cups cauliflower rice
- 1 cup, shredded carrots
- 1 cup, sliced bell peppers
- 1/4 cup, chopped green onions
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons coconut aminos, 1 tablespoon rice vinegar, and 1 tablespoon grated fresh ginger; set aside.
- Step 2: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add 1 pound ground beef and 2 minced garlic cloves, breaking it up with a spatula, and cook for 6-7 minutes until browned and cooked through, stirring occasionally.
- Step 3: Pour the reserved sauce over the beef and add 1 cup shredded carrots and 1 cup sliced bell peppers; cook for 3-4 minutes until vegetables are crisp-tender and sauce has thickened slightly.
- Step 4: Stir in 2 cups cauliflower rice and cook for 2-3 minutes until heated through and cauliflower rice is tender but not mushy.
- Step 5: Divide into 4 bowls and top with 1/4 cup chopped green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Glazed Beef & Veggie Bowls take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Soy Glazed Beef & Veggie Bowls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground beef from drying out.
Can I substitute ingredients in Ginger-Soy Glazed Beef & Veggie Bowls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Soy Glazed Beef & Veggie Bowls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Soy Glazed Beef & Veggie Bowls low-carb?
Yes — this recipe is tagged low-carb, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
