Spicy Sriracha Ground Beef Bowls
These Spicy Sriracha Ground Beef Bowls are an easy, high-protein dinner packed with flavor, crispy roasted broccoli, and a gluten-free, dairy-free sauce you’ll love. Makes for great leftovers too!*See Notes below for Recipes Swaps & Substitutions.
Servings 4 - 5
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
Recipe Swaps & Substitutions:
- 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.