Ingredients
- 1 lb ground beef (90/10)
- 1.5 cup dry jasmine rice
- 2 cup frozen broccoli florets
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil (optional)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Cook 1.5 cups dry jasmine rice according to package directions — roughly 1.5 cups rice to 3 cups water, bring to a boil, cover, and simmer 15-18 minutes on low until water is absorbed.
- While rice cooks, heat a large skillet over medium-high heat. Add 1 lb ground beef (90/10) and break apart with a spatula. Cook 6-8 minutes, stirring occasionally, until no longer pink and internal temperature reaches 160°F (71°C).
- Drain excess fat from the skillet, leaving about 1 teaspoon for flavor. Push beef to one side of the pan.
- In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated ginger.
- Pour the sauce over the beef and stir to coat evenly. Simmer 2-3 minutes until the sauce thickens slightly and clings to the meat.
- Steam or microwave 2 cups frozen broccoli florets for 4-5 minutes until tender-crisp. Toss with a pinch of salt and sesame oil if desired.
- Divide rice evenly among 5 containers. Top each with the ground beef mixture and a portion of broccoli. Sprinkle with sesame seeds if using.
- Cool completely uncovered for 25-30 minutes before sealing containers. Refrigerate immediately. Will keep 3-4 days.
Why This Recipe Works for Meal Prep
Ground beef (90/10) browns in under 10 minutes, costs about $0.76 per serving for the beef alone, and holds its texture through day 4 better than most people expect — especially when paired with rice and a sauce rather than eaten plain. This bowl uses a simple savory-sweet glaze that actually improves slightly by day 2 as the flavors settle into the rice.
The key technique here is draining the beef properly after browning. Excess fat pooling in the container is the main reason ground beef meal prep gets a bad reputation for going greasy and unappetizing by midweek. Drain it, and this problem disappears.
Storage Notes
According to USDA FoodKeeper, cooked ground beef lasts 3 to 4 days refrigerated at 40°F (4°C) or below, and up to 2-3 months frozen. Cool completely before sealing — about 25-30 minutes uncovered. Reheat to 165°F (74°C), adding a splash of water or extra sauce to the rice portion to restore moisture.
