Garlic-Ginger Beef and Rice Skillet
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 3 tablespoonssoy sauce
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 4scallions
- 1 tablespoonvegetable oil
Prep
- 01
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 4 scallions, keeping white and green parts separate.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound ground beef, breaking it up with a spoon as it browns, until no pink remains, about 5 minutes. Drain excess fat if needed.
- 02
Add the minced garlic and ginger to the beef and stir constantly for 1 minute until fragrant.
- 03
Stir in 1 1/2 cups rice, coating it with the oil and beef mixture, for 2 minutes.
- 04
Pour in 3 cups chicken broth and 3 tablespoons soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until the rice is tender and liquid is absorbed.
- 05
Remove from heat and let rest, covered, for 2 minutes. Fluff with a fork, top with sliced scallions, and serve.
Spice Tips
For warmth, add a pinch of white pepper or a dash of sesame oil in the final stir. For more heat, include 1/4 teaspoon red pepper flakes or a drizzle of sriracha at the table.
Leftovers keep for up to 3 days in the refrigerator and reheat well. For a vegetable boost, stir in frozen peas or corn in the last 5 minutes of cooking.