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Spicy Szechuan ground beef rice bowl

  • Author: Elaine Luo
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 1x


Inspired by the Sezchuan cuisine of Chengdu Taste in LA


  • 1lb ground beef
  • 2 tablespoons cooking oil

marinating sauce

  • 1lb green onions, finely chopped
  • 1 inch root ginger, finely chopped
  • 1 teaspoon salt
  • 2 tablespoon sesame oil

side ingredients

  • 6 to 8 fresh long green chili peppers, cut into small circles (depending on how spicy you want it to be)
  • 1 middle size red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 teaspoon salt or as needed
  • 2 tablespoons light soy sauce
  • 1 teaspoon vinegar
  • Freshly steamed rice for serving


  1. Mix ground beef with the marinating ingredients (green onions, ginger, salt, sesame oil) well in a large bowl. Set aside to rest for around 15 minutes.
  2. Prepare all the other side ingredients during this process.
  3. Heat up around 2 tablespoons of cooking oil in a deep pan or wok; add ground beef to fry until browned, breaking the beef up during the process. Transfer out and leave the oil.
  4. Add garlic, red onion to fry until they release their flavours and the scent fills the air. Add red peppers and green peppers to fry for around 1 or 2 minutes. Longer cooking time can reduce the spiciness of the final dish.
  5. Return ground beef to the pan. Add soy sauce, salt and vinegar. Fry for around 1 or 2 minutes.
  6. To serve, pour the ground chili beef on your freshly steamed rice. And serve hot!


  • Not included in your box: cooking oil, salt, sesame oil, soy sauce, vinegar, rice.