These Spicy Sriracha Ground Beef Bowls are a bold, satisfying weeknight dinner that comes together in under 40 minutes. The savory, spicy ground beef pairs perfectly with crispy roasted sesame broccoli for a gluten-free, dairy-free meal that’s high in protein and full of flavor.
Ideal for busy weeks or meal prep, the ground beef is brightened with garlic, ginger, coconut aminos, and sriracha, while roasted broccoli offers fiber, vitamin C, and a welcome crunch. Serve over jasmine rice or your preferred grain for a complete, nourishing bowl that’s both simple and delicious.
Why You’ll Love These Healthy Beef Bowls
These bowls celebrate whole, real ingredients that satisfy both taste and nutrition. High-quality ground beef brings protein and iron and works beautifully with an Asian-inspired flavor profile, while broccoli adds fiber and antioxidants. The sauce is naturally sweet and soy-free thanks to coconut aminos, making this a great gluten-free dinner option that’s also dairy-free.
The combination of juicy, caramelized beef and crisp, seasoned broccoli creates a balanced bowl—savory, slightly sweet, and with a kick of heat. It’s a practical, flavorful choice for clean eating or anyone wanting to spice up their dinner rotation.
Perfect for Meal Prep or a Quick Weeknight Dinner
This spicy beef and rice bowl with roasted broccoli is quick, stores well, and makes 4 to 5 servings. It keeps in the fridge for up to 4 days, making it an excellent option for prepping lunches or dinners in advance. Reheat in the microwave or briefly in a skillet for best texture.
Ingredients You’ll Need:
For the Broccoli:
- Broccoli florets
- Avocado oil
- Toasted sesame oil
- Garlic powder
- Kosher salt
- Sesame seeds
- Coconut aminos
For the Beef:
- Avocado oil, divided
- Ground beef (90/10)
- Diced white onion
- Green onions, whites and greens separated
- Garlic cloves, minced
- Freshly grated ginger
- Tomato paste
- Sriracha
- Coconut aminos
- Rice vinegar
- Kosher salt
- Garlic powder
- Freshly ground black pepper
- Beef bone broth
- Toasted sesame seeds
To Serve:
- Cooked jasmine rice (or preferred grain)
How to Make Spicy Sriracha Ground Beef Bowls
For the Broccoli:
Preheat the oven to 425°F and line a baking sheet with parchment paper. Trim and break the broccoli into small florets, then toss with avocado oil, toasted sesame oil, garlic powder, and salt until well coated. Roast for 22 to 25 minutes, or until slightly charred. Remove from the oven and toss immediately with sesame seeds and coconut aminos. Set aside.
For the Beef:
While the broccoli roasts, heat 1 tablespoon of avocado oil in a large, tall-sided skillet over medium heat. Add the ground beef, diced onion, and the white parts of the green onions. Cook, breaking the meat up, until no longer pink, about 7 minutes. Drain excess liquid and set the beef aside.
Raise the heat to medium-high and add the remaining tablespoon of avocado oil. Sauté garlic, ginger, and tomato paste for about 1 minute until fragrant. Return the beef to the skillet and add sriracha, coconut aminos, rice vinegar, salt, garlic powder, and pepper. Spread the mixture into an even layer and cook undisturbed for about 4 minutes to allow the sauce to caramelize slightly.
Stir in the beef bone broth and cook 3 to 4 more minutes until the liquid is absorbed. Remove from heat and stir in toasted sesame seeds and the green parts of the green onions.
To Serve & Store:
Spoon the saucy beef over cooked jasmine rice and top with the crispy broccoli. Store leftovers in airtight containers—either together or separated—up to 4 days in the refrigerator. Reheat gently to maintain texture.
Recipe Substitutions & Tips
The recipe is very adaptable. Swap ground beef for ground turkey, chicken, or a plant-based ground. Use basmati, brown, or cauliflower rice, or quinoa in place of jasmine. If you don’t have coconut aminos, low-sodium tamari or soy sauce can be substituted unless you need the recipe to remain gluten-free. Add extra vegetables like shredded carrots, bell peppers, or snap peas for more color and nutrition.
Can I make these ahead of time?
Yes. Cook the components ahead and store in separate airtight containers or meal prep boxes for up to 4 days. Reheat in the microwave or a skillet for a quick, high-protein meal.
What can I use instead of sriracha?
Substitute chili garlic sauce, gochujang, or a blend of hot sauce and honey or maple syrup for a milder or different-flavored heat. Adjust amounts to taste to preserve the balance of heat and sweetness.
More Healthy & High-Protein Beef Recipes You’ll Love
Try other hearty, protein-forward beef dishes to expand your weeknight lineup. These bowls are a great starting point for versatile, nutrient-dense meals that are easy to scale for meal prep.
Spicy Sriracha Ground Beef Bowls
*See Notes below for recipe swaps & substitutions.
Ingredients
For the Broccoli:
- 16 ounces broccoli florets (about 5 cups)
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos
For the Beef:
- 2 tablespoons avocado oil, divided
- 1.5 pounds ground beef (90/10)
- ½ cup diced white onion (about ½ medium)
- 4 green onions, chopped, whites and greens separated
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 3 tablespoons sriracha
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ cup beef bone broth
- 2 tablespoons toasted sesame seeds
To Serve:
- Cooked jasmine rice
Instructions
For the Broccoli:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Trim and break broccoli into small florets. Toss with avocado oil, toasted sesame oil, garlic powder, and salt until well coated.
- Roast 22 to 25 minutes, until broccoli is charred in places.
- Remove from oven and toss immediately with sesame seeds and coconut aminos. Set aside.
For the Beef:
- While broccoli cooks, heat 1 tablespoon avocado oil in a large skillet over medium heat.
- Add beef, diced onion, and the white parts of the green onions. Cook until no longer pink, about 7 minutes. Drain excess liquid and set aside.
- Increase heat to medium-high and add remaining tablespoon of oil. Sauté garlic, ginger, and tomato paste until fragrant, about 1 minute.
- Return beef to the pan and add sriracha, coconut aminos, rice vinegar, salt, garlic powder, and pepper. Spread into an even layer and cook undisturbed for 4 minutes to caramelize.
- Stir in beef bone broth and cook 3 to 4 minutes until absorbed. Remove from heat and stir in sesame seeds and green parts of the green onions.
To Serve & Store:
- Spoon beef over cooked jasmine rice and top with roasted broccoli.
- Store leftovers in airtight containers for up to 4 days.
Notes
- Protein: Swap ground beef for ground turkey, chicken, or a plant-based ground.
- Grain: Use basmati, brown, cauliflower rice, or quinoa instead of jasmine rice.
- Coconut aminos: Substitute low-sodium tamari or soy sauce if not gluten-free.
- Veggies: Add shredded carrots, bell peppers, or snap peas for extra variety.
- Sriracha: Try chili garlic sauce, gochujang, or hot sauce mixed with honey or maple syrup for a different heat profile.