Classic Beef Bowl with Mushrooms, Peas, and Soy Sauce
A savory, satisfying beef bowl made with browned ground beef, tender mushrooms, sweet peas, and a glossy soy sauce glaze, all served over warm rice. Ready in about 30 minutes, it is the perfect easy weeknight dinner.
Equipment
- Large nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl for sauce
Ingredients
- 1 lb ground beef 85/15 blend
- 8 oz cremini mushrooms sliced
- 1 cup frozen peas no need to thaw
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 cup soy sauce low sodium preferred
- 1 tablespoon brown sugar or honey
- 2 tablespoons water or beef broth
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil for cooking
- 3 cups cooked white rice warm
- 2 stalks green onions sliced, for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Prep all ingredients first: slice the mushrooms, mince the garlic, grate the ginger, and whisk together the soy sauce, brown sugar, and water or broth in a small bowl.
- Heat the vegetable oil in a large nonstick skillet over medium high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a spatula, until fully browned. Drain excess fat if needed.
- Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until they soften and most of their released liquid has cooked off.
- Push the beef and mushrooms to one side of the pan. Add the garlic and ginger to the cleared space and sauté for about 30 seconds until fragrant.
- Pour the prepared soy sauce mixture into the skillet and stir everything together so the beef and mushrooms are evenly coated. Let it simmer for 1 to 2 minutes.
- Add the frozen peas directly to the hot skillet and cook for 2 to 3 minutes, just until warmed through and bright green.
- Remove the skillet from heat and drizzle in the sesame oil, stirring to combine.
- Spoon the beef and mushroom mixture over warm cooked rice in individual bowls. Garnish with sliced green onions and sesame seeds before serving.
Notes
For best texture, pat mushrooms dry before slicing so they brown rather than steam. Add peas at the very end to keep them bright and tender, not mushy. Leftovers keep well in the fridge for up to 4 days and also freeze nicely for up to 3 months. Use tamari instead of soy sauce for a gluten free version.