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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.

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Spicy Thai Beef and Jasmine Rice

4.88 from 8 votes
I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy.
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.
Total: 45 minutes
Yield: 4 servings
Serving Size: 1 1/4 cup


  • 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


  • 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 .

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Serving: 1 1/4 cup, Calories: 254 kcal, Carbohydrates: 36.5 g, Protein: 18.5 g, Fat: 3.5 g, Saturated Fat: 1.5 g, Cholesterol: 42 mg, Sodium: 405.5 mg, Fiber: 2 g, Sugar: 2 g


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85 comments on “Spicy Thai Beef and Jasmine Rice”

  1. Absolutely delicious. I double the recipe and subbed in 1 lb of ground turkey to accompany the ground beef. I also had to omit the fish sauce due to family allergy but it was still great. I added more red pepper flakes and heavy cilantro. So, so good!

  2. 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. 

  3. 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.

  4. 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.

  5. Avatar photo
    lynne rogers

    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?

  6. 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!

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

  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. 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. 🙂

  9. 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…

  10. 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.

  11. 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?

  12. 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.

  13. Ok this is going to sound silly but I cook the rice separately before I add it to the meal. – Correct?

  14. Avatar photo
    Bethany PHAM

    I made it this past week and left out the red pepper so my 3 year could eat it…and then put sirracha all over it…and it was amazing! Def putting it into my regular circulation of recipes!

  15. I just made this tonight…delicious. I did at 1 Tbsp on red curry paste. My husband never has seconds but he did tonight! This dish has a lot of our favorite Thai flavors from our local restaurant.

  16. I made this last week for dinner. I loved it, but I did add 1/2 teaspoon of red curry powder & instead of chili flakes, I substituted Sriracha sauce to taste. I like mine extra spicy. Thanks for the fabulous recipes.

  17. I am making this tonight. I am cooking most of my veggies separate 'cuz my hubbby won't eat them. I am adding some roasted brocolli and bok choy. I wish I had some mushrooms because that sounds good too. Unlike every one else I am trying to beef up the calories and carbs. We have high metabolisms and are underweight. I love your recipes! I can't wait to try more.

  18. I'm a longtime reader and recipe user but first time pinner. I have yet to find a recipe of yours that I don't like but this one is a super winner! My husband, the bicycle racer, needs a lot of protein and carbs which usually complicates dinner planning but this one was perfect for us both. AND I got to use ground beef in a new way! Excellent meal and a new staple for us. Keep it up!

  19. My family loved this recipe. I did double this recipe because I have 2 hungry teenage boys to feed. It gets a thumbs up from the whole family:) We did not find it spicy and will add some additional chinese red chili sauce for the extra kick my family likes.

  20. This recipe is awesome! It is delicious and easy to prepare. The best part is that you make it one pan and don't have a lot of dishes. I have made it twice now and it is a hit with the whole family. The only thing I do differently is to only use 1/4 teaspoon of the crushed red pepper since I am making it for kids, too. Oh, and I added 2 chopped tomatoes the second time and it was still wonderful. Thanks for a great website!!!

  21. Avatar photo
    Annabelle Colhoun

    I made this for the second time last nite and it was amazing. I'm sad to say it was so good that I ate two portions 🙁 but I'll just have to eat less today 😉 I'm now making your Jamacian chicken stew for the second time – another fav of mine 🙂

  22. Avatar photo
    Annabelle Colhoun

    Just made this – am now waiting for it to simmer for 20 mins. It smells delicious 🙂 I'll let you know how it works out. I have to say Gina – I love your site, everything I have made so far has been yummy. My husband loves it too – and he normally hates any WW things I make. Thanks for expanding my healthy eating world!!!

  23. If you have a rice steamer, the rice always comes out perfecto! I think a rice steamer is a MUST HAVE! It makes great rice to save for later in the week too:^)

    1. Yes….I used my rice cooker also and it did come out perfect. It does involve cleaning another dish, but worth it. It cuts down on cooking time in the end, especially if you have the rice cooked up prior.

  24. I made this tonight & called my mother smacking my lips, it was so good. My first recipe cooked but not my last, pepper steak to come & then brown stew chicken.

  25. I made this last night. The flavor is fabulous. I can't put my finger on which (or all?) of the ingredients give it such good flavor but both my husband and I loved it at first bite.

    I have to say, I love this site and I'm having better look with more delicious tasting meals here than anything I've tried on the WW site so far. 🙂

  26. Avatar photo
    Little Miss Sunshine

    Another terrific recipe! I used to work with a very nice lady from Thailand; every now and then she would cook just for her favorite co-workers. She made this several times, except her's was dripping with grease. Loved it that way, but this is a VERY good, healthy version. Thanks!

  27. Excellent! I prepared as directed but we added a bit of Sriracha, lime juice and extra cilantro at the table. Hubby liked it too and I bet the leftovers will taste great tomorrow.

  28. Made this last night and it was a huge hit with my boyfriend who doenst like anything not frozen out of a box. Added peas and used brown rice instead (2 cups brown rice and 2 cups water) and it came out amazing!

  29. Avatar photo

    I tried making this tonight, and my entire family loved it! I didn't have crushed red pepper flakes or the fish sauce, so I used more soy sauce and cayenne pepper. Delicious! Will make again. (I also substituted the rice for brown rice, and cooked the meat and rice separately.)

  30. There's one thing better than having this for dinner last night…having the leftovers at work for lunch the next day!


  31. Oh this was very good! Really simple to make, very satisfying and full of flavor. It reminded me somewhat of the delicious Indian Biryani dish I used to eat when I lived in the UK. Thank you for yet another wonderful supper.

  32. Hello! I am new to the site and would love to try this recipe! I have most the ingredients at home but I do not have the fish sauce. Would Oyster sauce work?

  33. Avatar photo
    Gina @ Skinnytaste

    It's actually sold everywhere now, you can find it in the Asian section. Thai Kitchen makes one, look near the thai food.

  34. Where can I find this fish sauce? Do you think it will be in the international isle at the grocery store?! If I dont happen to find it what should I do to substitute it? add water instead?

  35. Made this last night for lunches this week. Very very good! Thanks Gina for all of your recipes. So far my husband and I have loved them all.

    I also have the Slow Cooked Sweet Barbacoa Pork
    in my crockpot for dinner tonight….looking forward to trying that.

  36. Wow! I had this for dinner tonight and it was delicious! Even my husband enjoyed it and he normally cringes when I mention rice. Incidentally, this is also a "free" recipe for anyone doing Slimming World. Thanks so much! I really love this site, I get so many great ideas from here.

  37. Another keeper. I substituted fresh parsley for the cilantro. It was so good I went back for another quarter cup and now I'm really, really full. Yum.

  38. Hi Gina! I just want to say that I'm 100% enamored with this website. It is my go-to site whenever I want to cook dinner. I have probably tried upwards of 20 of your recipes and have been impressed every single time – you've even managed to please my anti-healthy super-carnivorous Puerto Rican boyfriend. You deserve some kind of award for this gorgeous website and all your efforts!

    A quick question about this recipe: did you use uncooked rice? Might be a silly question, but I'm a busy student pressed for time and always use those microwave packets of Uncle Ben's 90-second rice. Thank you!

  39. Avatar photo
    Gina @ Skinnytaste

    Jessica, love the rooster!

    Sara- I always taste my food while I cook, so I'll have to agree with you there!

  40. I have this cooking right now and it looks awesome. I sampled it (a good cook always tastes his/her cooking as they go along!) and it tastes yummy!!! Hope my hubby likes it! (So far, he has really enjoyed every recipe I've used from here- the spinach soup with the orzo, arroz con pollo, and the chicken francese. My 14-month-old has loved it all too!!) 🙂

  41. Just wanted to say that this was amazing! I've tried a couple of your recipes and have been thoroughly impressed every time! I'm a college student living by myself, but I love to cook and your recipes are amazing! I added extra soy sauce (I was using low-sodium) and sriracha (I like the extra spice!) and I used regular rice, but holy cow. I think this is my new favorite food! Thanks for everything you do!

  42. I made this tonight, and it was fabulous! I used ground chicken (as hubby cannot tolerate beef), and brown jasmine rice, so it took a bit longer to cook, but the waiting was worth it! I served it with a side of steamed asparagus (power food). Two thumbs up here!

  43. I made this a few weeks back with low sodium soy sauce and non-Jasmine rice and had a similar response to Sarah. I'm excited to try it again tonight with the Jasmine rice and regular soy sauce.

  44. Question? I don't care for fishy tasting things, is the fish sauce overpowering or will I barely notice it? Should I substitute something else? Thinking of making this tonight!

    1. I hate fish but love fish sauce in my food. Yes…. the smell is strong but it works well in Asian type dishes. My kids never notice.

  45. 2 for 2 Gina! First I tried the Cream of Asparagus and loved it and this was just to die for! Really filling and a great flavor. You are making this diet so much easier!

  46. Dried cilantro has absolutely no flavor whatsoever. You would have been better off using parsley (or maybe lemongrass). More soy sauce is always good! I actually had the same situation with the rice – but I kind of think of that crust as a treat, so I encouraged it. When on Weight Watchers, you don't get a lot of crunch.

  47. As for flavor, maybe it needed more soy sauce? Not sure. But yes, if you don't use a thick pot to make the rice chances are it will burn. Also, the heat should be on very low when it is covered. Sorry this didn't work out for you. Rice is tricky.

  48. I made this last night, and I'm trying to figure out what went wrong. First off, my pot must not have been thick enough, as the bottom layer burned (but not terribly). The dish just didn't really have much flavor…I have to use Australian beef (I'm in Singapore), and I can't get fresh cilantro, so I substituted dried cilantro from my spice rack.
    Any thoughts/suggestions?

  49. @Patrick, what an awesome idea! Yes, you are right. It's like the filling for stuffed peppers with an Asian kick!

  50. OK, so I made this 2 nights ago, as I had every ingredient in the house. I really enjoyed it – but I couldn't help but get the odd feeling that I've eaten it, or something just like it, before. Yesterday afternoon, it hit me: this tastes like a cross between my mom's stuffed pepper filling and another recipe we ate when I was growing up called simply "Spicy Beef". So, last night I took the leftovers, added a little water and soy sauce, stuffed it into hollowed out green peppers, covered and baked. Perfect! The peppers added more bulk without affecting the points value, too. It would probably be great stuffed into zucchini like one of my other favorite recipes of yours.

  51. Rice cooks with steam. Whenever I make rice, I let it boil down to the water just skims the top, then I cover it and reduce the heat to the lowest setting. Also, make sure your rice pot is thick so it doesn't burn.