These gingered beef, rice, and cucumber bowls are a quick, nourishing, and low-oxalate meal bursting with fresh, Thai-inspired flavors. Tender ground beef is sautéed with ginger and garlic, then simmered in a sweet and spicy soy-free sauce. Served over warm rice and topped with crisp cucumbers, creamy mango slices, and fresh herbs, these vibrant bowls come together in under 30 minutes—perfect for a simple, satisfying weeknight dinner!
Ingredients
Rice
1½ cups
white jasmine rice
rinsed and drained
2¼ cups
water
1 pinches
sea salt
Beef
1 tablespoons
avocado oil
1 pounds
ground beef
1 tablespoons
finely grated
fresh ginger
3 cloves
garlic
crushed
4 tablespoons
coconut aminos
2 tablespoons
brown rice vinegar
1 tablespoons
raw honey
1 teaspoons
crushed red pepper flakes
¼ teaspoons
sea salt
2 tablespoons
lime juice
Other Ingredients
4
Persian cucumbers
julienned
(or thinly sliced)
2
mangos
peeled and sliced
3
green onions
thinly sliced
1 large handfuls
fresh mint
1 cups
cilantro
chopped
2
limes
cut into wedges
