This quick and easy Spicy Thai Beef and Jasmine Rice combines lean ground beef with fragrant jasmine rice and plenty of vegetables for a satisfying, flavor-packed meal. Ideal as a weeknight dinner, this ground beef recipe brings Thai-inspired heat and savory notes together in one pan, making cleanup simple and dinner fast.
Spicy Thai Beef and Jasmine Rice
I adapted this version from a suggestion on a jasmine rice package, tweaking the seasonings, increasing the vegetables, and using lean ground beef for a lighter result. The dish balances aromatic jasmine rice, soy and fish sauce umami, bright cilantro, and a touch of crushed red pepper for heat. It’s filling, nutritious, and easy to customize to your taste.
Highlights
- Preparation: Minimal hands-on time; most cooking is one-pot.
- Total time: About 45 minutes.
- Yield: 4 servings. Serving size: 1/4 cup (as noted in the original recipe yield).
- Calories per serving: 254 kcal (as provided).
Ingredients
- 3/4 lb 95% lean ground beef
- 1 small onion, minced
- 6 medium scallions (green onions), chopped
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper (adjust for desired heat)
- 2 medium carrots, sliced into thin rounds and halved
- 1 1/2 cups riced cauliflower (fresh or frozen)
- 1/2 red bell pepper, chopped
- 1 cup jasmine rice
- 2 tbsp soy sauce, plus more to taste
- 1 tsp Asian fish sauce
- 1/3 cup fresh chopped cilantro
Instructions
- Heat a heavy medium pot over high heat. Add the ground beef and sauté until browned, breaking it up with a spoon as it cooks.
- Add the minced onion, chopped scallions, garlic, crushed red pepper, and 1 tablespoon of soy sauce. Sauté for another 2 minutes, stirring so the aromatics soften and the flavors combine.
- Add the sliced carrots, riced cauliflower, chopped red bell pepper, jasmine rice, 2 cups water, the fish sauce, and the remaining soy sauce. Stir to combine everything and distribute the rice evenly.
- Bring the mixture to a boil, then reduce heat to low. Let the pot simmer until the water is just skimming the top of the rice, about 10 to 15 minutes.
- Cover the pot and lower the heat to the minimum. Cook covered for 15 minutes, then remove from heat and let sit, still covered, for 5 minutes without opening the lid. This resting time helps the rice finish steaming and become fluffy.
- Remove the lid, fluff the rice gently with a fork, stir in the chopped cilantro, and taste for seasoning—add more soy sauce if desired. Serve hot.
Nutrition (per serving)
- Calories: 254 kcal
- Carbohydrates: 36.5 g
- Protein: 18.5 g
- Fat: 3.5 g
- Fiber: 2 g
- Sodium: 405.5 mg
- Sugar: 2 g
- Cholesterol: 42 mg
Tips, Variations, and Serving Suggestions
This dish is versatile—swap ground beef for ground turkey or chicken for a different lean protein, or use extra-firm tofu for a vegetarian twist (adjust seasonings and cooking times accordingly). If you prefer more heat, increase the crushed red pepper or add a splash of sriracha at the end. For milder flavors, reduce the crushed red pepper and omit the fish sauce, replacing it with a little extra soy sauce.
To add color and texture, stir in a handful of frozen peas or a cup of fresh spinach in the last few minutes of cooking so they wilt without overcooking. For added crunch, top portions with crushed peanuts or chopped cashews and a wedge of lime for brightness.
Make-ahead and storage: This recipe reheats well—store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently on the stove or in the microwave, adding a splash of water if the rice seems dry.
Final Notes
This Spicy Thai Beef and Jasmine Rice is an easy, flavor-forward weeknight meal that balances fragrant rice, savory-salty sauces, and crisp vegetables. It cooks mostly in one pot for minimal cleanup and is simple to adapt to what you have on hand. Enjoy it on its own or pair it with steamed greens or a light cucumber salad for a complete meal.