Asian Ground Beef is sweet, spicy, and insanely good. Pile it over rice, add avocado-cucumber salad, and watch it disappear fast!
Asian Ground Beef
Ground meat is my go-to for quick, easy weeknight dinners—beef, chicken, pork, or turkey. It’s versatile, fast, and always a family favorite. I’m constantly brainstorming new ways to make it exciting and delicious.
Recently, I swapped the chicken in my cashew chicken recipe for ground beef, and it turned out so good! Bold, savory flavors that cook up in no time.
For the perfect finishing touch, add a fresh avocado-cucumber salad. The creamy avocado and crisp cucumber balance the beef perfectly. You’re going to love it!
Ingredients
Here’s what you’ll need for Asian Ground Beef:
- Sesame Oil: Toasted sesame oil gives the best flavor.
- Ground Beef: Use lean beef (93/7) to keep it from being greasy.
- Green Onions: Cook the white parts; save the green for topping.
- Red Pepper: Chop small for sweetness and color.
- Salt and Pepper: Just a pinch since the sauce adds saltiness.
- Cashews: Roasted cashews add crunch; peanuts work great too.
- Basil: Optional, but adds a fresh, herby flavor.
Sauce Ingredients
- Cornstarch: Makes the sauce thick, smooth, and glossy.
- Soy Sauce: Regular soy sauce gives just the right amount of saltiness.
- Rice Vinegar: Adds a nice tangy flavor; white vinegar works in a pinch.
- Hoisin Sauce: Pick a good one—this brings all the flavor!
- Sriracha: Adjust to your spice level, and drizzle extra on top if you love heat.
- Brown Sugar: Balances the savory and spicy flavors with a little sweetness.
- Ginger Paste: Easy to use and blends right in.
- Garlic: Jarred garlic or garlic paste makes this Asian Ground Beef even quicker!
Asian Ground Beef Serving Suggestions
- Rice: Serve over white rice, brown rice, or cauliflower rice for a low-carb option.
- In Lettuce Wraps: Spoon the beef into butter lettuce leaves.
Topping Ideas
- Avocado-Cucumber Salad: Creamy and crunchy. Use a ripe avocado for extra creaminess.
- Sriracha Mayo: Adds creamy heat—perfect if you’re not a fan of avocado.
- Sesame Seeds: Toasted seeds add crunch and a nutty flavor.
- Fresh Herbs: Sprinkle green onions, basil, or cilantro for a fresh flavor.
- Sriracha Drizzle: Add more heat with Sriracha or chili sauce.
- Lime Wedges: A squeeze of lime adds fresh flavor.
Asian Ground Beef Recipe Tips
- Toast Cashews: If your cashews aren’t roasted, toast them first in a dry pan for extra flavor, then set aside.
- Use a Big Pan: Choose a large pan so the beef cooks evenly without steaming.
- Season Early: Add a small pinch of salt and pepper as soon as the beef starts cooking to boost flavor.
- Don’t Overcrowd: Spread the beef in a single layer to help it brown better.
- Leave It Alone: Let the beef sit for a minute or two without stirring to get a good sear.
Storage
How to Store/Meal Prep
- Store: Keep beef, rice, and toppings in the fridge in separate airtight containers for 4-5 days. Make avocado salad fresh daily—I mix 1/4 of the recipe each day when meal prepping.
- Reheat: Warm beef in a skillet; microwave rice with a little water to keep it moist.
More Easy Weeknight Meals:
- Asian Ground Turkey Bowls with carrots and red pepper
- Ground Beef Stroganoff with a delicious creamy sauce
- Ground Beef Ramen with a flavor-packed stir-fry sauce
- Chicken Meatballs easy to make and loaded with flavor
- Ground Turkey Meal Prep my favorite way to enjoy ground turkey
Asian Ground Beef
Asian Ground Beef is sweet, spicy, and so satisfying. Spoon it over rice, add avocado-cucumber salad, and enjoy every bite!
Equipment
- Large skillet non-stick
Ingredients
Sauce
- 1 teaspoon cornstarch
- 2 tablespoons regular soy sauce not low-sodium
- 1 tablespoon rice vinegar
- 1/4 cup hoisin sauce see note 1
- 1-1/2 teaspoons Sriracha plus more as desired
- 2 tablespoons light brown sugar
- 2 teaspoons ginger paste
- 5 teaspoons minced garlic divided (use 2 teaspoons for sauce)
Beef
- 1 tablespoon toasted sesame oil
- 1 pound lean ground beef 93/7
- 1 bunch green onions thinly sliced (white and green parts divided)
- 1 large red pepper diced
- Salt and pepper to taste
- 1/3 cup roasted cashews
- 1/2 cup torn fresh basil optional, for serving
- Sesame seeds optional, for serving
- Avocado-cucumber salad optional, for serving, see note 2
- Cooked white rice optional, for serving
Instructions
- In a bowl or wide-mouth jar, whisk together the cornstarch and soy sauce until smooth. Add the rice vinegar, hoisin sauce, Sriracha, brown sugar, ginger paste, and 2 teaspoons of minced garlic. Whisk until fully combined and set aside.
- Heat sesame oil in a large nonstick skillet over medium-high heat. Once hot, add the white parts of the green onions, diced red pepper, and the remaining 3 teaspoons of garlic. Cook for 3 minutes, stirring occasionally.
- Push the peppers to the edges of the skillet. Increase heat to high and add ground beef to the center, seasoning with a small pinch of salt and pepper. Let the beef brown on one side for about 1 minute, flip, brown the other side, then break it into crumbles. Cook until the beef is fully browned and any liquid in the skillet has evaporated, 5-7 minutes.
- Reduce heat to low. Stir in the prepared sauce and roasted cashews. Cook for 2-4 minutes, stirring occasionally, until the sauce thickens. If using basil, stir in half at this stage.
- Serve beef warm over rice. Garnish with sesame seeds, the green parts of the green onions, remaining basil, and optional Avocado-Cucumber Salad.
Recipe Notes
Note 1: This ingredient can make or break the dish, so go for a good brand. My favorite is Lee Kum Kee (not sponsored).
Note 2: I can’t get enough of this salad, especially with a super creamy avocado. Mix these in a small bowl:
- 1 diced ripe avocado
- 1/2 English cucumber, diced
- A handful of green onions (leftover from the recipe)
- 1 tablespoon lime juice
- A pinch of salt
- 1 teaspoon olive oil
- 1 teaspoon honey
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 20.9g | Protein: 28.8g | Fat: 12.5g | Cholesterol: 68.3mg | Sodium: 596.2mg | Fiber: 1.8g | Sugar: 12.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
