Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad

Featured Image of Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad in blue bowls with hot sauce

Mouth watering, right?! 

The beef is so tender, saucy and filled with garlic and ginger. The cucumber and snap pea salad is full of all sorts of flavors and textures – the cold crunches are perfect with a fork full of rice and beef. Don’t forget all that basil, cilantro and scallions – and hot sauce and lime. It’s really just great. 

This meal is very simple. It may look a bit intimidating but if you have all of the ingredients it comes together quickly.

Two bowls of Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad in blue bowls with lime, herbs and hot sauce

Garnish it up!

Always add fresh herbs (something green is always a good thing), seeds, nuts or hot sauce.

Check out how great it makes these bowls look. You eat with your eyes!

My favorite garnishes

  • scallions
  • cliantro
  • basil
  • sesame seeds
  • cashews
  • walnuts
  • hot sauce
  • chili flakes
  • flavored oil
  • a slab of butter – OH BABY

Check out these other bowl recipes!

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Featured Image of Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad in blue bowls with hot sauce

Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad


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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Description

I can’t get enough of these bowls – tender beef, spicy + crunchy cucumber salad with hot rice and all the herbs.


Ingredients

Scale
  • 1 lb. grass fed ground beef (I used Five Marys Farms)
  • 2 teaspoons sesame oil, divided
  • 1 heaping tablespoon ginger, minced
  • 23 garlic cloves, minced
  • 1 teaspoon sriracha or hot sauce
  • 1/3 cup coconut aminos, divided in half
  • 1 1/2 cups unsweetened full fat coconut milk
  • 2 scallions, chopped
  • 3 cups cooked jasmine rice, cooked according to package instructions
  • 1 large handful fresh basil, roughly chopped or torn
  • 1 tablespoon chopped cilantro
  • 1 lime, quartered

Spicy Cucumber Salad

  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, chopped
  • 1 small bunch basil, roughly chopped or torn
  • 1 medium cucumber, diced
  • 1/2 cup sugar snap peas, cut in half
  • 2 pinches red pepper flakes
  • pinch of each salt and pepper

 


Instructions

  1. Heat a medium sauce pot over medium high heat. Add in the ground beef and chop up but leaving the pieces about 1 teaspoon – 1 tablespoon sizes. Let brown up for 3 minutes.
  2. Add in 1 teaspoon sesame oil, ginger, garlic, sriracha and coconut aminos. Let it come up to a simmer and turn the heat to low. Stirring occasionally let cook for 15 minutes.
  3. Meanwhile, make the cucumber salad by combining all the ingredients together in a small bowl and set a side.
  4. Combine the 1 teaspoon sesame oil, 1/2 of the chopped scallions and cilantro in a small bowl and set a side.
  5. When most of the coconut milk has reduced, the beef is fully cooked and ready to serve.
  6. To assemble the bowls, place the hot rice to one side of a bowl. Add in a spoonful or so of the ground beef mixture to the other side. Top with the cucumber salad and garnish everything with the herb oil, basil, scallions and more hot sauce (if desired). Serve with lime and give it a good squeeze on top of everything.
  • Prep Time: 5
  • Cook Time: 20
  • Category: beef
  • Method: stove-top
  • Cuisine: dinner

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

Two bowls of Basil Beef and Rice Bowl with Spicy Sesame Cucumber Salad
Enjoy the Recipe, Personal Chef Kat

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