These Spicy Sriracha Ground Beef Bowls are a flavorful and nourishing meal that’s about to become your new weeknight dinner go-to. Packed with protein from the savory, spicy beef, and paired with crispy roasted sesame broccoli, it’s an easy, gluten-free and dairy-free dinner that tastes incredible and comes together in under 40 minutes. It’s almost too good to be true!
Whether you’re a girlie on the go, or a busy mama bear, this one’s ideal for a weeknight meal or healthy meal prep. The ground beef gets a major flavor boost from garlic, ginger, coconut aminos, and sriracha, while the roasted broccoli adds fiber, antioxidants, and the perfect crunch to balance out this recipe. Serve it all over jasmine rice or your favorite grain and you’ve got a nutritiously complete, high-protein beef bowl that hits every craving.
Why You’ll Love These Healthy Beef Bowls
If you’re even just a tad familiar with my food philosophy, it’ll come as no surprise that these Spicy Sriracha Ground Beef Bowls are loaded with real, whole ingredients that keep you fueled and satisfied.
Because I’m all about meals that deliver on both taste and nutrients, grass-fed ground beef is one of my favorite proteins to base meals around. As a dietitian, I found myself thinking about “superfoods” in a different way—which led me to writing a whole post on The Unexpected Superfood I’ve Been Loving As A Dietitian, and spoiler alert: it’s beef, lol.
Beef delivers high-quality protein and iron, and really lends itself to tons of flavor profiles. Meanwhile, the broccoli brings the fiber, vitamin C, and detoxifying sulfur compounds your immune system loves.
And omg, the sauce. It’s naturally sweetened and soy-free thanks to coconut aminos, making this a great gluten-free dinner recipe for anyone avoiding processed ingredients or added sugars. It’s so tasty, satisfying, and totally dairy-free—perfect for clean eating or anyone looking to *spice* up their dinner rotation.
Perfect for Meal Prep or a Quick Weeknight Dinner
This spicy beef and rice bowl with roasted broccoli is definitely up there as one of my favorite quick & easy beef recipes in the repertoire. It makes 4 to 5 servings and stores well in the fridge for up to 4 days. Let’s be real: we love a meal prep moment these days – and this one definitely delivers on that.
Whether you’re craving a high-protein lunch, prepping healthy dinners ahead of a busy week, or just love a good kick of heat, this easy sriracha beef and broccoli bowl checks all the boxes. It’s comfort food with benefits—simple, clean, and seriously satisfying. Hope you love it; let me know what you think below!
INGREDIENTS YOU’LL NEED:
For the Broccoli:
- Broccoli florets
- Avocado oil
- Toasted sesame oil
- Garlic powder
- Kosher salt
- Sesame seeds
- Coconut aminos
For the Beef:
- Avocado oil, divided
- Ground beef (90/10)
- Diced white onion
- Green onions
- Garlic cloves
- Freshly grated ginger
- Tomato paste
- Sriracha (I like Yellow Bird)
- Coconut aminos
- Rice vinegar
- Kosher salt
- Garlic powder
- Freshly ground black pepper
- Beef bone broth (Kettle & Fire is one of my go-to’s)
- Toasted sesame seeds
To Serve:
- Cooked jasmine rice
HOW TO MAKE SPICY SRIRACHA GROUND BEEF BOWLS
For the Broccoli:
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Trim the stalks off the broccoli so only the florets remain. Using your hands, break the florets into small pieces. Transfer to the baking sheet and add the avocado oil, toasted sesame oil, garlic powder, and salt. Using your hands, massage the oil and seasoning into the broccoli florets, ensuring each piece is well coated. This will help them all crisp up.
Transfer to the oven and roast for 22 to 25 minutes, or until the broccoli is charred in places.
Remove from the oven and immediately add the sesame seeds and coconut aminos. Toss to combine. Set aside.
For the Beef:
While the broccoli is cooking, make the beef. In a large, tall-sided skillet, heat 1 tablespoon of the avocado oil over medium-heat.
Once hot, add the beef, diced onions, and the white parts of the green onions. Cook the beef, breaking it up with the back of a wooden spatula, and stirring occasionally until the meat is no longer pink, about 7 minutes. Using a strainer, drain off any excess liquid. Do not rinse the meat. Set aside.
Turn the skillet up to medium-high. Add 1 tablespoon of avocado oil. Once hot, add the garlic, ginger, and tomato paste. Stir to combine, sauteing until fragrant, about 1 minute.
Add the beef back to the pan and toss to combine. Add in the sriracha, coconut aminos, rice vinegar, salt, garlic powder, and pepper. Toss to combine and spread into an even layer. Cook, undisturbed, for 4 minutes, or until the sauce begins to caramelize.
Stir, add the beef broth, and cook for another 3 to 4 minutes, or until the liquid has absorbed. Remove from the heat and add the sesame seeds and the green parts of the green onions.
To Serve & Store:
To serve, spoon the beef over cooked jasmine rice and top with crispy broccoli florets.
Store any leftover beef, broccoli, and rice in separate airtight containers or together in meal prep containers. They’ll keep well in the fridge for up to 4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
You can totally make this recipe your own! Swap the ground beef for ground turkey, chicken, or even a plant-based ground to keep it vegetarian. Not into jasmine rice? Try it with basmati rice, brown rice, cauliflower rice, or quinoa. If you don’t have coconut aminos, low-sodium tamari or soy sauce (if not gluten-free) will work in a pinch. And feel free to add shredded carrots, bell peppers, or snap peas to boost the veggies even more.
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Can I make these Spicy Sriracha Ground Beef Bowls ahead of time?
Definitely! These spicy ground beef bowls are perfect for meal prep. Just cook the beef, broccoli, and rice ahead of time, and store everything in separate airtight containers (or meal prep containers) in the fridge for up to 4 days. It’s a high-protein, gluten-free lunch or dinner you can grab on the go. Reheat in the microwave or a skillet, and enjoy!
What can I use instead of sriracha in this beef bowl recipe?
If you’re out of sriracha or want a milder option, you can swap in chili garlic sauce, gochujang, or even a little hot sauce mixed with honey or maple syrup. The goal is to keep that balance of heat and sweetness, so taste and adjust to your liking.
More Healthy & High-Protein Beef Recipes You’ll Love:
Freezer-Friendly Beef Enchiladas
Protein-Packed Beef & Zucchini Lasagna
Spicy Sriracha Ground Beef Bowls
Ingredients
For the Broccoli:
- 16 ounces broccoli florets, about 5 cups of florets
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos
For the Beef:
- 2 tablespoons avocado oil, divided
- 1.5 pounds ground beef, 90/10
- ½ cup diced white onion, about ½ a medium onion
- 4 green onions, chopped, whites and greens separated
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 3 tablespoons sriracha, (I like Yellow Bird)
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ cup beef bone broth, (Kettle & Fire is one of my go-to’s)
- 2 tablespoons toasted sesame seeds
To Serve:
- Cooked jasmine rice
Instructions
For the Broccoli:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Trim the stalks off the broccoli so only the florets remain. Using your hands, break the florets into small pieces. Transfer to the baking sheet and add the avocado oil, toasted sesame oil, garlic powder, and salt. Using your hands, massage the oil and seasoning into the broccoli florets, ensuring each piece is well coated. This will help them all crisp up.
- Transfer to the oven and roast for 22 to 25 minutes, or until the broccoli is charred in places.
- Remove from the oven and immediately add the sesame seeds and coconut aminos. Toss to combine. Set aside.
For the Beef:
- While the broccoli is cooking, make the beef. In a large, tall-sided skillet, heat 1 tablespoon of the avocado oil over medium-heat.
- Once hot, add the beef, diced onions, and the white parts of the green onions. Cook the beef, breaking it up with the back of a wooden spatula, and stirring occasionally until the meat is no longer pink, about 7 minutes. Using a strainer, drain off any excess liquid. Do not rinse the meat. Set aside.
- Turn the skillet up to medium-high. Add 1 tablespoon of avocado oil. Once hot, add the garlic, ginger, and tomato paste. Stir to combine, sauteing until fragrant, about 1 minute.
- Add the beef back to the pan and toss to combine. Add in the sriracha, coconut aminos, rice vinegar, salt, garlic powder, and pepper. Toss to combine and spread into an even layer. Cook, undisturbed, for 4 minutes, or until the sauce begins to caramelize.
- Stir, add the beef broth, and cook for another 3 to 4 minutes, or until the liquid has absorbed. Remove from the heat and add the sesame seeds and the green parts of the green onions.
To Serve & Store:
- To serve, spoon the beef over cooked jasmine rice and top with crispy broccoli florets.
- Store any leftover beef, broccoli, and rice in separate airtight containers or together in meal prep containers. They’ll keep well in the fridge for up to 4 days.
Notes
- Protein: Swap ground beef with ground turkey, ground chicken, or a plant-based ground for a vegetarian option.
- Grain: Instead of jasmine rice, try basmati rice, brown rice, cauliflower rice, or quinoa.
- Coconut aminos: You can substitute with low-sodium tamari or soy sauce (if not gluten-free).
- Veggies: Feel free to add extra vegetables like shredded carrots, bell peppers, or snap peas.
- Sriracha: If you don’t have sriracha or want a milder option, use chili garlic sauce, gochujang, or a mix of hot sauce with a touch of honey or maple syrup.
