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Sesame beef and cabbage rice bowls
Ground beef and bagged slaw mix cook in a skillet with ginger, garlic, and sesame-soy sauce. About 25 minutes with cooked rice ready; serves four.
About 25 minutes · serves 4
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Let’s make dinner
- 1
Brown the beef well
Heat a large skillet over medium-high. Add the beef and break it into small pieces. Cook 6–8 minutes, until browned and the center reaches 160°F. Drain excess fat if needed.
- 2
Wilt the cabbage
Add ginger and garlic. Stir for 30 seconds. Pile in the coleslaw mix. Cook 4–5 minutes, tossing, until just tender but still colorful.
- 3
Sauce and build the bowls
Stir together soy sauce, rice vinegar, and sesame oil. Pour over the skillet and cook 1 minute. Spoon over hot rice and finish with scallions. Add sesame seeds if they work for your table.
A bag of coleslaw mix does most of the chopping here. Brown the beef completely, wilt the vegetables just enough, then add the gingery sesame-soy sauce at the end. Cook ground beef to 160°F. Contains soy, wheat, and sesame unless you choose suitable labeled alternatives.
Questions before you cook
Can I use bagged coleslaw mix?
Yes. Use plain shredded slaw mix without dressing. The recipe calls for six cups and cooks it until just tender.
Does this recipe start with raw rice?
No. It uses three cups of cooked rice for serving. Prepare rice separately; the skillet method does not cook dry rice.
Substitutions and ingredient choices
Thinly sliced cabbage and shredded carrot are an untested alternative to plain slaw mix. Keep the total amount close to six cups.
How should I store and reheat leftovers?
Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.
Reheat the beef mixture in a skillet, stirring; reheat rice separately and check both are hot throughout.
More dinner ideas
- Coconut chickpea curry bowls · about 25 minutes
- Crispy tofu peanut noodle bowls · about 30 minutes
- Turkey taco rice skillet · about 35 minutes
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