Sweet & Savory Ground Beef Bowls

A weeknight skillet meal with ranch-raised flavor and no fuss.

Connor and I have been on a bit of a curry kick this past summer. I started making it often — maybe a little too often. One night, Connor looks up and says, “I can’t do curry again tonight.” Fair enough. So, this became an easy alternative. Still quick, still flavorful, still uses our ground beef — just a different twist to keep the peace at dinner.

Ingredients (Serves 4):

• 2 lb TriTails Ground Chuck

• 4 garlic cloves, minced

• 1 Tbsp fresh grated ginger (or 1 tsp dried if that’s what you’ve got)

• ¼ cup soy sauce

• 2 Tbsp brown sugar

• 1 Tbsp toasted sesame oil

• ½ tsp red pepper flakes (optional but adds a little kick)

• 2 green onions, sliced thin

• Cooked basmati or long grain rice, for serving

• Toasted sesame seeds, for garnish

• Optional: steamed broccoli, carrots, or sliced cucumber on the side

Instructions:

1. Brown the beef
   In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it up with a spatula. If there's a lot of fat, you can spoon off a bit — but keep enough for flavor.

2. Add aromatics
   Stir in garlic and ginger and cook for 30–60 seconds until fragrant.

3. Sauce it up
   Add soy sauce, brown sugar, sesame oil, and red pepper flakes. Stir to coat everything, reduce heat to medium, and let it simmer for 2–3 minutes until slightly thickened.

4. Serve it up
   Spoon the beef mixture over warm basmati or long grain rice. Top with green onions, sesame seeds, and any vegetables you like.

Why It Works:

• Basmati or long grain rice keeps it light and fluffy with just the right bite.
• The garlic and ginger wake up the beef without overpowering it.
• You can double the sauce if you’re a "sauce person." No judgment here.

Say your grace, scrape the bowl, and keep the beef coming.