Half Baked: Sesame Beef Rice Bowls

Welcome back to Half Baked, my series for late-night munchies and quick recipes that aren’t necessarily perfect, but absolutely get the job done. These recipes are intentionally a little more casual: minimal prep, simple techniques, and plenty of shortcuts where they make sense. Basically, maximum payoff for minimum effort.

The beef comes together with a super customizable sauce, while the cucumbers quickly pickle on the counter in about the same amount of time it takes to make the rice. Add avocado and an optional creamy sriracha yogurt, and you’ve got an easy, satisfying dinner with minimal effort.

The pickled cucumbers are really important here. They cut through the richness of the beef and avocado and give the whole bowl some crunch and brightness. I also kept the beef sauce intentionally simple, so feel free to use it more as a backbone and add whatever else you have lying around. Chili oil, hoisin, gochujang… all fair game.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Click here for the printable recipe

Quick-Pickled Cucumbers

• 1 large English cucumber, thinly sliced or shaved

• 2 tablespoons rice vinegar

• ½ teaspoon granulated sugar

• ½ teaspoon kosher salt

• ½ teaspoon toasted sesame seeds, optional

Sriracha Yogurt

• 4 oz plain Greek yogurt

• 1 to 2 tablespoons sriracha, chili oil, or a combination, to taste

• 1 teaspoon honey

• Juice of 1/2 lime, or splash of rice vinegar

• Pinch of kosher salt

Sesame Beef

• 1 pound ground beef, preferably 85% lean, or ground turkey

• ½ tablespoon oil

• 1 bunch scallions, thinly sliced, white and green parts separated

• 4 garlic cloves, finely minced or grated

• 1 teaspoon fresh ginger, grated, or to taste

• 2½ tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce, optional

• 1 tablespoon honey or brown sugar

• 1 to 2 teaspoons sriracha, to taste

• 1 to 2 teaspoons toasted sesame oil, to taste

• 1 teaspoon toasted sesame seeds (optional)

For Serving

• 3 cups cooked Japanese short-grain or jasmine rice

• 1 large avocado, sliced

• Toasted sesame seeds, optional

• Thinly sliced Fresno chile, optional

• Lime wedges, optional

1. Rinse the rice under cool water until the water runs mostly clear, then drain well.

2. Cook the rice according to package instructions. Keep warm with the lid on and fluff before serving.

3. Meanwhile, add the cucumber to a medium bowl with the rice vinegar, sugar, and salt. Toss to combine and let sit in the refrigerator for at least 15 minutes, or however long it takes to make the rest of the bowls. Drain before serving, or serve using a slotted spoon.

4. In a small bowl, stir together the Greek yogurt, sriracha (or chili oil), honey, lime juice, and a pinch of salt. Add a splash of water as needed to thin to a drizzling consistency. Give it a taste and adjust with more spice, acid, or salt as needed. Set in the fridge.

5. In another small bowl, stir together the soy sauce, hoisin, honey, rice vinegar, sriracha, and sesame oil. You can also add all of these ingredients directly to the beef while it cooks, but I find it easier to prep the sauce ahead of time. If you don’t want to dirty another bowl, you definitely don’t have to.

6. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and press it into an even layer covering as much of the surface of the pan as possible. Cook undisturbed for about 5 minutes to allow it to brown. Season with salt and pepper, then flip, break the beef apart, and continue cooking for 3 to 4 minutes, until mostly browned.

7. Add the white and light green parts of the scallions, grated garlic, and grated ginger. Cook for 30 to 60 seconds, until fragrant.

8. Pour in the sauce and toss to coat the beef. Cook for another 1 to 2 minutes, stirring occasionally, until the sauce has reduced and the beef is sticky and glossy. Give it a taste and adjust with more sesame oil, hoisin, honey, soy sauce, or heat as needed.

9. Turn off the heat and stir in the green onion tops, reserving a few for garnish, along with as many sesame seeds as you like.

10. Divide the rice among bowls. Top with the sesame beef, drained pickled cucumbers, and sliced avocado. Drizzle with the sriracha yogurt and finish with the reserved scallion greens, more sesame seeds, and furikake or Fresno chile, if using. Serve immediately.

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