Spicy Thai Beef and Jasmine Rice

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This quick and easy Spicy Thai Beef and Jasmine Rice is made with ground beef and lots of veggies. A fun ground beef recipe if you’re looking to spice things up!


Spicy Thai Beef and Jasmine Rice

I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy. I just received my order from the Asian Food Grocer and was excited with all my Asian ingredients and my lovely chopsticks. One of the items I purchased was Jasmine rice. I modified the recipe, which was on the back of the rice package by tweaking the seasoning, adding more vegetables and using lean beef.

I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy.
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4.86 from 7 votes
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Spicy Thai Beef and Jasmine Rice

254 Cals 18.5 Protein 36.5 Carbs 3.5 Fats
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy.

Ingredients

  • 3/4 lb 95% lean ground beef
  • 1 small onion, minced
  • 6 medium scallions, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 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 beef and saute until browned.
  • Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes.
  • Add carrots, cauliflower, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce.
  • Bring to a boil, then reduce to low heat, until the water is just skimming the top of the rice, about 10 to 15 minutes. Then cover and reduce heat to low, cook covered 15 minute, remove from heat and let sit 5 minutes without opening the lid. Fluff with a fork and add cilantro .

Nutrition

Serving: 11/4 cup, Calories: 254kcal, Carbohydrates: 36.5g, Protein: 18.5g, Fat: 3.5g, Saturated Fat: 1.5g, Cholesterol: 42mg, Sodium: 405.5mg, Fiber: 2g, Sugar: 2g

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84 comments

  1. This is a staple in my house for years. It’s so easy and delicious. And besides the ground beef and fresh veggies, the other ingredients are already in your home (well maybe not the fish sauce).  So tasty and satisfying. 

  2. A written it was a little bland for me. But, I added a tablespoon of red curry paste with the rice and that helped. Also, had siracha to add to taste when serving. For texture I didn’t add the carrots until the last 10 minutes so they kept their crunch. My husband liked it and he is a very picky eater.

  3. This was delicious. It wasn’t spicy for my taste but that is what siracha is for. It was just a perfect amount of spice so that my kids were able to still eat it. I made my rice in my rice cooker since I know I will get it perfectly made.. So my cook time was shortened by 20 minutes; it just needed to simmer for 10 at the end. Easy meal for a weeknight with plenty of flavors.

  4. Loved this recipe going to make it often. Would it be less point with ground turkey also would it change the taste that much. Oh I should just do that for myself, but would it chang the WW points?

  5. When you mention soy sauce in recipes, would you mind saying what kind you use so people (selfishly me) can get an idea of the type you’re using? I use two kinds for different dishes – Kikoman and La Choy – and they are both very different kinds. I’ve made Korean Beef Rice Bowls a few times now and have played with the soy sauce and found we prefer one over the other, but my daughter didn’t like it at all with one soy sauce and liked it with the other! I’m very curious what kind you’re using for this dish ahead of time. Thanks so much!

    • Thanks for the feedback! I usually use Kikkoman reduced sodium, if you wanted a gluten-free option I would suggest Tamari or Coconut Aminos.

  6. can this be done in the Instant Pot?

  7. I love this Spicy Thai Beef and Jasmine Rice. Is there a way for me to do this recipe in my instant pot? Thank you!

  8. How many smart points is this recipe? Thank you!

  9. How many SmartPoints is this?

  10. Have you recalucalted this with the new SmartPoints? It sounds delicious…

  11. This has become one of our favorite recipes of yours! We probably have this every other week!

  12. I recently found this recipe on the back of jasmine rice, as well. The only thing I changed; used beef spare ribs sliced(only thing I had on hand), and I didn't have mint. This is spectacular. Only problem I had with it is that it didn't last long. 🙂

  13. How well do you think leftover portions of this would freeze?

  14. Two thumbs way up Gina! I enjoyed this just the way you created it 🙂

  15. I didn't have all the ingredients on hand so modified it as follows… it came out delicious – definitely a keeper! I put in extra meat (grass fed, lean hamburger), extra veggies along with those listed (extra peppers, small zucchini), left out fish sauce (didn't have any), added garlic chili sauce, lots of extra cilantro, used 1 cup organic brown/red rice mixture but would use jasmine or basmati rice if I had it! Before serving, I chopped up some fresh thai basil and sprinkled over the top. I made it pretty spicy using the garlic chili sauce…

  16. made it tonight and it came out extra mushy as I had to add more water. the rice wasn't cooked through the first time around. I also had to add a lot more soy sauce and fish sauce as well as some lime juice but not really getting the asian flavour. quite bland actually. not sure how I could fix it.

  17. If I'm not a cilantro person, do I still simmer for the additional 10 minutes at the end or am I done after the 20 minute simmer?

  18. My 16 month old LOVES THIS. also, to a previous commenter, you do not cook the rice first! it absorbs all the water you add in the bottom part of the recipe. That's what makes it extra delicious.