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Ginger Beef with Rice and Peas
Satisfyingly chewy short-grain rice and soy-seasoned beef is a classic Japanese pairing. This version of gyu soboro gohan cooks rice and ground beef separately to keep the tastes and textures distinct, then combines the two at the end. We layer in the seasonings for flavor complexity, adding soy sauce and mirin (a subtly sweet rice cooking wine) to the rice as it cooks and adding more of each, plus fresh ginger, to the beef after sautéing. With a steamed or stir-fried vegetable alongside, this rice dish is hearty enough to be a light main.
4
Servings
1 hour
15 minutes active
Ingredients
-
1¾
cups Japanese-style short-grain white rice, rinsed well and drained
-
3
tablespoons soy sauce, divided
Directions
-
01In a medium saucepan, stir together the rice, 2 tablespoons soy, 2 tablespoons mirin, 2 cups water and ¼ teaspoon salt. Let stand for about 30 minutes.
Reviews
May 21, 2025
Very simple and tasty
I used a rice cooker instead to cook the rice. Came out great. I could easily eat this every week.
June 3, 2026
Decent with some modifications
I added some diced onion to my beef when I sauteed it, and corn was added to the green peas. Used the sesame seeds and sliced scallions, plus some cilantro, but it still needed something. Salt would help, but instead I used a few shots of Tabasco Green Jalapeno Sauce. It adds some acid that can make up for lack of salt, plus it gives a gentle heat. In the end, this recipe was easy to make and a decent meal, but just okay as far as flavor.
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