Honey Garlic Beef Rice Bowls

hands holding honey garlic beef rice bowl

5 from 9 votes

Honey garlic beef rice bowls have juicy shredded beef, crunchy carrots and bell peppers, and a tangy sesame vinaigrette. Served cold, they work well for meal prep or for a simple dinner.

Cook Time25

Total Time25

Course: Dinner

Cuisine: Slow Cooker

Servings:

Calories: 454kcal

Author: Denise Bustard

Ingredients

¾ cup basmati rice uncooked

Sesame vinaigrette:

2 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon soy sauce I use reduced sodium
1 tablespoon brown sugar
½ teaspoon sesame oil
pepper
1 clove garlic minced

Rice bowls

2 cups honey garlic beef
2 carrots julienned
2 small cucumbers julienned (roughly 2 cups)
1 bell pepper julienned
sesame seeds optional; to garnish

Instructions

Cook rice according to package directions. Allow to cool.
Shake together all vinaigrette ingredients.
Gently reheat the honey garlic beef in a frying pan on medium heat. Use tongs to stir and turn the beef until warmed through.
Divide the rice, vegetables, beef and crispy wontons between 4 bowls, and top with dressing and sesame seeds.

Video

Notes

Storage

Leftover rice bowls may be stored in the vinaigrette in the fridge for up to 4 days. You’ll want to leave the cucumbers off.

Meal prep

Carrots and bell peppers may be pre-chopped up to 4 days ahead; avoid pre-chopping the cucumbers
Vinaigrette may be prepared up to 2 weeks ahead
Rice may be cooked at most 4 days ahead
Beef may be cooked up to 4 days ahead and store in the fridge (or in the freezer for 3 months)

Rice safety

Since we are not reheating the rice, we want to be extra careful for food safety reasons. Refrigerate the rice within 2 hours of cooking and do not let it sit out at room temperature for long periods of time.

Nutrition