Ginger Ground Beef Bowls (Soboro Donburi)

THIS POST IS SPONSORED BY 
WASHINGTON STATE BEEF COMMISSION

I love a tasty rice bowl. And this one is so insanely easy that you will NOT even believe it. It’s pure magic.

This recipe is SO simple. Like amazingly stupid simple. Each time I make this wonder-of-a-rice-bowl it comes together so quickly my husband literally asks how I made dinner that fast. I told him I just snapped my fingers. Like Mary Poppins. Not quite, but basically.

Here are a few other reasons why this dish is magical:

1. Flavor! This meal is all about umami – one of the five primary tastes (the others being sweet, salty, sour, and bitter). The term umami comes from Japanese, meaning “pleasant savory taste.” This ginger ground beef bowl is exactly that – full of savory, rich, meaty flavor – and I am so here for it.
2. Great for meal prep! Can be cooked in bulk for meal prep, freezing, or feeding a crowd. Just leave out the spinach until you’re ready to reheat and eat.
3. Quick cooking time! Snap your fingers and it’s done. Not really, but close. Ground beef cooks fast (and it soaks up that yummy umami sauce super well) making it a great protein choice for an easy weeknight meal. This meal can hit your table in less than 30 minutes.
4. Affordable! Compared to other cuts of meat, ground beef is relatively low cost per pound making it an easy way to stretch your grocery budget.
5. Nutrient-rich! Ground beef provides essential nutrients like protein, iron, zinc, and B vitamins. Check out the Washington State Beef Commission and their nutrition facts for how beef compares to other protein options.

• Ground beef: Use ground beef with 10% fat—labeled ’90/10′. While other lean-to-fat ratios can work, higher fat content will make this dish greasier. With 90/10, the flavors still shine through without the extra oil.
• Tamari: A Japanese sauce made from fermented soybeans that’s gluten-free and vegan. If you aren’t concerned about gluten, soy sauce can be used instead (which is made from soy and wheat).
• Toasted sesame oil: This fragrant and richly-flavored oil adds a slightly sweet, nutty taste to the dish that’s not to be skipped.
• Mushrooms: If you really dislike mushrooms, you can leave them out BUT I double dog dare you to try them in this recipe at least once. When finely minced in a food processor and added to the ground beef, I would argue that they are undetectable. They add fantastic umami to the recipe and contribute an extra nutritional boost.
• Ginger: Ground ginger can be substituted for fresh ginger (begin with ¼ teaspoon ground ginger per 1 tablespoon fresh ginger) if you don’t have it on hand, but if you can, opt for fresh ginger. Fresh ginger delivers considerably better flavor. Tip: To peel ginger, use the edge of a spoon to peel away the skin. It will easily scrape right off.

For a full list of ingredients and quantities see the recipe card at the end of this post.

Step 1: Pulse mushrooms in a food processor until coarsely ground.

Step 2: In a small bowl, combine tamari, toasted sesame oil, and brown sugar.

Step 3: In a large skillet over medium heat, combine the ground beef, mushrooms, onion, tamari mixture, garlic, and ginger.

Step 4: Cook, stirring and breaking up the ground beef with a wooden spoon, about 8-10 minutes, until the liquid is mostly evaporated and the beef is no longer pink but is still moist.

Step 5: Stir in the peas and continue cooking, about 5 more minutes.

Step 6: Remove skillet from heat and add spinach.

Step 7: Toss the spinach with the ground beef mixture until the spinach is slightly wilted.

Step 8: Serve over cooked rice, if using. Gluten-free ramen noodles, cauliflower rice, or served in a lettuce wrap or atop mashed potatoes would be tasty too!

👩‍🍳 Recipe Tips!

• Sneaky veggies: Feel free to leave the mushrooms in larger pieces if you prefer. However, if you have a family member who insists they don’t like mushrooms, pulsing the mushrooms into smaller pieces is a great way to sneak some veggies in. Once they cook down, the mushrooms camouflage seamlessly with the ground beef and taste delicious. Your mushroom-adverse family member will never know, and you’ll be secretly smiling on the inside. 😏
• Spinach tip: If meal prepping this recipe, wait to add the spinach until you are ready to reheat and serve, to keep the spinach fresh and just slightly wilted. Otherwise, the spinach tends to become soft, sometimes turning mushy or slimy, when stored as leftovers.
• Add some heat: I love my soboro donburi with a little drizzle of sriracha on top. If you like a little pop of heat, give the hot chili sauce a try!