One-Pan Spicy Beef & Garlic Veggie Rice Bowl: Weeknight Heat

You want dinner that hits like takeout, cooks in one pan, and doesn’t wreck your kitchen? This bowl does all three and flexes flavor like it’s trying to win a championship.

We’re talking juicy beef, garlicky rice, crisp-tender veggies, and a spicy kick that makes you nod mid-bite. It’s fast, cheap(ish), and dangerously satisfying.

If your weeknight dinners have been phoning it in, this is the big upgrade.

What Makes This Irresistible

• One pan, zero chaos: Fewer dishes, more flavor. The rice cooks in the beefy, garlicky goodness—no separate pot needed.
• Balanced heat: Chili paste and fresh aromatics bring warmth without setting off smoke alarms (unless that’s your thing).
• Texture win: Tender beef, fluffy rice, and crisp veggies in every bite.
• Weeknight fast: From craving to plate in under 40 minutes.
• Customizable: Swap proteins, change veggies, tweak heat—no drama.

One-Pan Spicy Beef & Garlic Veggie Rice Bowl: Weeknight Heat

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

540

kcal

Ingredients

• 1 lb (450 g) ground beef (85–90% lean)

• 1 cup long-grain white rice (rinsed)

• 2 cups low-sodium broth (beef or chicken)

• 1 medium onion, finely diced

• 1 red bell pepper, diced

• 1 cup broccoli florets, small bite-size pieces

• 1 medium carrot, thinly sliced

• 5 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons chili-garlic sauce or gochujang (adjust to spice level)

• 2 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon neutral oil (avocado, canola)

• 1 teaspoon smoked paprika (optional but great)

• 1/2 teaspoon black pepper

• Salt, to taste

• Optional toppings: sliced scallions, sesame seeds, lime wedges, fried egg, sriracha

Step-by-Step Instructions

• Preheat and prep: Heat a large deep skillet or Dutch oven over medium-high. Rinse rice until water runs mostly clear and drain well.
• Brown the beef: Add neutral oil, then the ground beef. Break it up and cook until browned with crispy edges, 5–7 minutes. Season with a pinch of salt and black pepper.
• Build the flavor base: Add onion, bell pepper, and carrot. Cook 3–4 minutes until softened. Stir in garlic and ginger and cook 30–45 seconds until fragrant (don’t burn the garlic—your future self will thank you).
• Spice it right: Stir in chili-garlic sauce/gochujang, soy sauce, smoked paprika, and sesame oil. Let it sizzle 30 seconds to wake up the flavors.
• Toast the rice: Add the drained rice and stir to coat in the beefy, spicy mixture. Toast 1–2 minutes; the grains should look glossy.
• Add liquid and simmer: Pour in broth and rice vinegar. Scrape up any browned bits. Bring to a strong simmer, then reduce heat to low.
• Cover and cook: Cover and cook 12 minutes. Don’t lift the lid—steam is doing the heavy lifting here.
• Add broccoli: Scatter broccoli over the top, recover, and cook another 5–7 minutes, until rice is tender and liquid is absorbed. If pan looks dry and rice isn’t done, add 2–3 tablespoons water and continue 2–3 minutes.
• Rest and fluff: Remove from heat, keep covered 5 minutes. Fluff with a fork, folding the broccoli throughout.
• Taste and finish: Adjust salt, pepper, or heat (more chili sauce if you like chaos). Top with scallions, sesame seeds, a squeeze of lime, or a fried egg if you’re feeling extra.

Smart Storage Guide

• Fridge: Cool completely. Store in airtight containers up to 4 days.
• Freezer: Freeze in meal-prep portions up to 2 months.
  

  Add a splash of broth when reheating to revive the rice.

• Reheat: Microwave with a damp paper towel 1–3 minutes, stirring halfway; or rewarm in a skillet with a splash of water or broth.

Why It’s Worth Making

• Time ROI: Minimal effort, maximum payoff. It’s a 30-minute power move.
• Nutrient balance: Protein, complex carbs, fiber, and healthy fats in one bowl—no spreadsheet required.
• Budget-friendly: Pantry staples plus ground beef keep costs sensible, IMO.
• Scalable: Double it for meal prep; it reheats like a champ.

Nutrition Stats

Approximate per serving (1/4 of recipe):

• Calories: ~540
• Protein: ~29 g
• Carbohydrates: ~55 g
• Fat: ~20 g
• Fiber: ~4 g
• Sodium:</-strong> ~920 mg (varies with broth/soy; go low-sodium where possible)

Preventing Common Errors

• Rice turning mushy? Rinse until water runs clearer and don’t overshoot the liquid.
  

  Stick close to a 1:2 rice-to-liquid ratio for long-grain.

• Burnt bottom layer? After simmer starts, go low heat and keep it covered. Use a heavy-bottomed pan to distribute heat evenly.
• Beef steaming, not browning? Don’t overcrowd the pan and start on medium-high.
  

  Let it sit before stirring to get those crispy bits.

• Flat flavor? You likely skipped toasting the rice or skimped on salt/acid. Finish with lime or a splash of rice vinegar to brighten.
• Veggies too soft? Add broccoli late and keep pieces small but not tiny.
  

  You want snap, not sadness.

Creative Twists

• Swap the protein: Ground turkey, chicken, pork, or crumbled firm tofu all work. For tofu, crisp it first, then proceed.
• Go global: Try harissa + cumin for North African vibes, or Thai red curry paste + coconut milk (replace part of broth) for a silky, spicy version.
• Add crunch: Toss in roasted peanuts or cashews before serving.
• Veggie remix: Zucchini, peas, corn, spinach, or green beans are great.
  

  Frozen veggies? Add near the end so they don’t waterlog the rice.

• Low-carb lane: Use cauliflower rice.
  

  Cook beef and veggies fully, then fold in cauli-rice and sauté 3–5 minutes, using less liquid.

• Extra luxe: Finish with a knob of butter or a drizzle of chili crisp. Because we’re civilized.

FAQ

Can I use brown rice?

Yes, but adjust time and liquid.

Use 1 cup brown rice to about 2.25–2.5 cups broth and simmer 30–35 minutes before adding broccoli. Texture will be chewier, flavor still awesome.

How spicy is this?

Medium by default.

For mild, use 1 teaspoon chili-garlic sauce. For hotter, add more gochujang or a sliced fresh chili.

FYI, you can always add heat at the end but you can’t remove it.

Can I make it gluten-free?

Yes—use tamari or coconut aminos instead of soy sauce and confirm your chili paste is gluten-free. Choose a GF broth too.

What if I don’t have broth?

Use water plus 1 teaspoon soy sauce and a pinch of sugar to mimic body.

Taste and adjust salt at the end.

Will jasmine or basmati rice work?

Absolutely. Keep the same ratio; jasmine might cook a tad faster.

Avoid short-grain here unless you want it stickier.

Can I meal prep this?

It’s perfect for meal prep. Portion into containers, cool fully, and refrigerate.

Reheat with a splash of water or broth to re-fluff the rice.

How do I add more protein?

Top with a fried or jammy egg, add edamame, or increase beef to 1.25 lb and bump soy sauce by 1 teaspoon to keep seasoning balanced.

Closing Notes

This One-Pan Spicy Beef & Garlic Veggie Rice Bowl is what happens when convenience and flavor shake hands and agree to be best friends. It’s flexible, fast, and ridiculously satisfying on any night of the week.

Keep the basics, tweak the details, and make it your signature. Your future self (and your dishes) will appreciate the efficiency—your taste buds will just appreciate the win.