Chili Crisp Beef Rice Bowls

Chili crisp beef rice bowls pair savory ground beef and soy sauce with steamed rice, cool cucumber, and scallions for a quick stovetop dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 2 cups white rice
• 3 cups water
• 1 cucumber
• 2 tbsp chili crisp
• 2 tbsp soy sauce
• 4 scallions
• 0.5 tsp kosher salt

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with the water and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand covered for 5 minutes. (about 23 min) — Bring to a boil, then low heat
2. While the rice cooks, slice the cucumber and thinly slice the scallions. (about 5 min)
3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and it reaches 160°F (71°C), about 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — Medium-high heat; beef to 160°F (71°C)
4. Reduce the heat to medium. Stir the chili crisp and soy sauce into the hot beef and cook until evenly coated and warmed, about 1 minute. (about 1 min) — Medium heat
5. Fluff the rice and divide it among four bowls. Top with the chili crisp beef, cucumber, and scallions. (about 2 min)