Spicy Beef Rice Bowl

This Spicy Beef Bowl has become my go-to Wellness Wednesday staple — and honestly, it just gets better every time I make it. It's filling without feeling heavy, packed with protein to keep you going through the rest of the week, and comes together so fast it practically begs to be meal-prepped.

I made a few tweaks that felt more "me" — I added a spoonful of sambal for that slow, building heat, and swapped the stevia for brown sugar, which gives the sauce this gorgeous caramelized depth. And because I'm always thinking ahead, I made a double batch. Sunday prep, Wednesday reward.

Ingredients

The Beef→ 400g extra lean ground beef (200g per serving)→ ½ onion, chopped→ Green onions, whites and greens separated→ 1 Tbsp minced garlic→ 1 Tbsp black pepper→ 1 tsp salt

The Sauce→ 2 Tbsp soy sauce→ 1 Tbsp oyster sauce→ 1 Tbsp rice wine→ 1 Tbsp brown sugar (my swap!)→ 1 tsp sambal oelek (my addition 🌶)

Cucumber Salad→ 1 cucumber, sliced→ 1 tsp brown sugar→ 1 tsp garlic powder or minced garlic→ 5ml sesame oil→ 5ml soy sauce→ Pinch of gochugaru or chili powder→ Salt and pepper to taste

To Serve→ 125g cooked white rice per serving→ Green onion tops, sliced→ Sesame seeds

About the sambal: I use about 1 teaspoon — it blends right into the sauce and gives you that slow, lingering heat. Want more fire? Go up to a tablespoon. No heat? Simply leave it out.


Method

1. Mix your sauce.In a small bowl, combine the soy sauce, oyster sauce, rice wine, brown sugar, sambal, and black pepper. Stir until the sugar dissolves. Set aside.

2. Sauté the aromatics.Heat a pan over medium-high and spray with cooking spray. Add your chopped onion, garlic, and the white parts of the green onions. Cook until softened and slightly golden.

3. Brown the beef.Add your extra lean ground beef. Spread it out flat on the pan — resist the urge to stir immediately. Let it develop a golden crust on the bottom before breaking it up and flipping.

4. Add the sauce.Once the beef is cooked through and golden in spots, pour in your sauce mixture. Toss everything to coat and let it cook for another minute until glossy and fragrant.

5. Finish with green onions.Add the green tops of the onions and cook for 1–2 more minutes. Done.

6. Make the cucumber salad.Add sliced cucumber, garlic, brown sugar, sesame oil, soy sauce, gochugaru, salt, and pepper to a container. Close and shake until evenly coated. Let it sit for at least 5 minutes while everything else finishes.

7. Assemble and serve.Divide into 2 portions over 125g rice each. Top with sesame seeds and extra green onion. Serve immediately — or pack it up for later.

Meal Prep Tips

This recipe was basically designed for meal prepping. Here's how to make it work for the whole week:

Double the batch. The recipe makes 2 servings — simply double everything and you've got 4 ready-to-go meals. The sauce scales perfectly.

Keep the salad separate. Store the cucumber salad in its own container. It actually gets better after a day in the fridge — the flavors deepen beautifully.

Rice stays separate too. Pre-portion your rice into individual containers. Cold rice reheats well — splash a little water on it before microwaving to bring it back to life.

Keeps for 4 days. The beef mixture stays great in the refrigerator for up to 4 days. Reheat in a pan for 2–3 minutes or microwave with a splash of water.

Pro tip: Cook your rice on Sunday, portion it into containers, and refrigerate. Day-old rice actually reheats better and holds its texture — no mushy bowls.



Health Benefits

High Protein — 44g of protein per serving from extra lean ground beef supports muscle maintenance, keeps you full longer, and curbs cravings through the afternoon.

Metabolism Boost — Capsaicin from the sambal and gochugaru is a compound shown to support metabolic function and may enhance nutrient absorption — especially of antioxidants.

Anti-Inflammatory Heat — Sambal and gochugaru contain capsaicin, which has anti-inflammatory properties and may help support circulation and a healthy metabolism.

Gut-Friendly Sides — The cucumber salad is hydrating and low-calorie. Sesame oil provides healthy unsaturated fats that support heart health and reduce inflammation.

Balanced Energy — Complex carbs from white rice combined with protein and fat create a balanced macronutrient profile — steady energy without the crash.

Immune Support — Garlic and green onions are natural immune boosters packed with allicin and flavonoids shown to support the body's natural defenses.

"Eating well doesn't have to be complicated — it just has to be intentional."

Wellness Wednesday · New Recipe Every Week