Asian Ground Beef and Rice (Easy + One Pan!)
Asian Ground Beef and Rice is one of the quickest and easiest Asian ground beef recipes, requiring a simple list of real ingredients, only one pan, and under 30 minutes from start to finish. If you’re searching for tasty ground beef and rice recipes, look no further!
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If you enjoy Asian-inspired entrees, you'll also love Easy Fried Rice, Ground Beef and Broccoli, Instant Pot Teriyaki Chicken, Ground Beef Stir Fry, or Slow Cooker Thai Peanut Chicken!
I've mentioned it before but, like any good child of the 80s, I ate my fair share of Hamburger Helper growing up (and I was actually quite fond of it). Now as a busy (read: tired) mama, I can certainly appreciate the convenience of these simple ground beef and rice recipes:
- Brown some ground beef.
- Throw a few boxed ingredients into the same pan.
- And voilà...about 20 minutes later, you've got a hot meal on the table.
But seeing as how I strive to feed my family recipes made from real, unprocessed ingredients, the good ol' smiling hand guy doesn't exactly fit in with my style of meal planning. But this Asian Ground Beef and Rice does!
Would you believe that it's surprisingly easy to recreate the same type of quick, effortless, one-pan dinners while using real, wholesome ingredients?
And doing so honestly doesn't take much longer than that dinner originating from a box. 😉
I've already shared my copycats for Hamburger Helper Cheeseburger Macaroni, Lasagna, and Beef Taco varieties. But one of my favorite flavors of HH as a kid was called "Rice Oriental."
So that's the one to which I'm paying homage with today's ground beef and rice recipe...except this one-pan, Asian Ground Beef and Rice is made with fresh, natural ingredients, meaning it ends up tasting waaaaay better.
Ingredients
- Ground beef. Browned and drained. Ground turkey works great as well.
- Long-grain white rice. Such as jasmine or basmati, but any variety of long-grain white rice will work. I haven't tested this recipe with brown rice, but it would require a greater amount of liquid and a longer (approximately doubled) cooking time.
- Beef broth. I prefer to use low-sodium beef broth to have more control over the ultimate saltiness of the dish. If you don't have beef broth on hand, chicken broth or vegetable broth can be substituted instead. I have also used water + Organic Beef Better Than Bouillon in place of beef broth before.
- Soy sauce. For savory umami flavor. Again, I prefer using low-sodium soy sauce to give me more control.
- Oyster sauce. I love the depth of flavor contributed by adding just a bit of oyster sauce. That being said, if you don't have any, you may omit it. But I do recommend keeping a bottle in your fridge for all of your favorite Asian recipes! If you don't include it in this recipe, you just might find that you need to stir in a bit more soy sauce (to taste) at the end of the cooking time.
- Garlic powder + freshly ground black pepper. For additional flavor and seasoning.
- Carrots. Finely shredded or diced. I typically use bagged shredded or matchstick carrots to save myself time.
- Frozen peas. You can quickly thaw your peas by them by placing them in a colander and running under hot tap water for a minute.
How to Make Asian Ground Beef and Rice
Luckily, making this from-scratch, ground beef and rice recipe is just as straightforward as its boxed predecessor!
- Start out by browning a pound of ground beef in a large pan, a deep skillet, or a pot or Dutch oven, and then drain it.
- Add your rice, beef broth, soy sauce, oyster sauce, garlic powder, and pepper to the pan.
- Stir well to combine. Increase the heat to high and bring the mixture to a boil, then stir it again and reduce to a simmer. Cover the pan.
- Simmer, covered, for 10 minutes, stirring occasionally. Then uncover and stir in the shredded carrots.
- Continue to cook for 5 to 10 more minutes, stirring occasionally, until the rice and carrots are tender and the liquid is mostly absorbed.
- Stir in the thawed peas and cook for another minute until they're just heated through.
Serve immediately and enjoy!
Tips + Tricks
✓ When you bring the ground beef and rice mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the rice won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
✓ If too much liquid remains once your rice is cooked, you may remove the lid and turn up the heat for a minute or two, stirring so that it doesn't burn. If the liquid evaporates before the rice is done and everything starts to stick to the bottom, you may stir in a bit more broth or water.
That's it, y'all!
All you need for this Asian Ground Beef and Rice is one pan...
...a handful of basic ingredients...
...and under 30 minutes.
In exchange, you get protein + veggies + carbs.
An all-in-one meal!
I like to add a simple side salad to round things out and dinner...is...DONE!
So shoot it to me straight...do you have (or have you had in the past) a secret (or not-so-secret) affinity for Hamburger Helper?
Whether your answer is yes or no, I think you will love this quick, easy, and one-pan Asian Ground Beef and Rice recipe!
It's simple and yummy, popular with kids and adults alike, and made with ingredients that you likely already keep on hand.
In fact, from the first time I cooked this ground beef and rice recipe, it secured a spot in our regular dinner rotation.
That's right, fellow children-of-the-80s...sing it with me: MAKES A GREAT MEAL! 😉
More One-Pan & One-Pot Dinners
- Ground Beef Stroganoff
- Skillet Tater Tot Sloppy Joe Casserole
- 30-Minute Skillet Pastitsio {Greek Lasagna}
- Sheet Pan Chicken and Veggies
Asian Ground Beef and Rice (Easy + One Pan!)
Video
Ingredients
- 1 pound ground beef
- 1 cup long-grain white rice, such as jasmine or basmati
- 3 cups low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup finely shredded carrots
- 1 cup frozen peas, thawed
Instructions
- Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain the grease from the pot.
- Add rice, beef broth, soy sauce, oyster sauce, garlic powder, and pepper to pot and stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for 10 minutes, stirring occasionally.
- Stir in shredded carrots and continue to cook for 5 to 10 more minutes, stirring occasionally, until rice and carrots are tender and the liquid is mostly absorbed. Stir in the thawed peas and cook for another minute until heated through.
Equipment Needed
Notes
- If you don't have oyster sauce, you may omit it, but I always keep a bottle in my fridge because I think it adds great depth of flavor to Asian recipes. If you don't include it in this recipe, you might find that you need to stir in a bit more soy sauce (to taste) at the end of the cooking time.
- To quickly thaw my frozen peas, I place them in a colander and run them under hot tap water for a minute.
- When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the rice won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
- If too much liquid remains once your rice is cooked, you may remove the lid and turn up the heat for a minute or two, stirring so that it doesn't burn. If the liquid evaporates before the rice is done and everything starts to stick to the bottom, you may stir in a bit more broth or water.
Nutrition
Post originally published on January 9, 2017, and updated on February 1, 2018, August 15, 2021, and June 18, 2025.
I made this with organic long-grain brown jasmine rice. I didn't increase the fluid, but I did cook it for 25 minutes before adding the carrots. I also added sliced green onions with the peas at the end. I think it would be excellent if you added 1/2 - 1 cup of sliced mushrooms at the time you add the carrots.
My matchstick carrots looked too old to add, so I grated my own with the smallest size on a box grater. Next time, if I don't have shredded carrots from the store, I would use the next size up as the tiny size disappeared into the mix, and I like the look of it as it is in the picture. So somewhat larger shreds would be best.
I wasn’t sure at first but I find myself making it more often than anticipated and I like it more every time. Its so quick and easy and also reheats well!
I love this! I used 4 cups broth and 2 cups of brown minute rice because I wanted more rice. Was quick and easy!
Very flavorful dish! Quick and easy to make which fits my hectic lifestyle. Delicious and filled with all you needs, veggies, protein, and carbs. I make it regularly nowadays and double the portions so the whole family can enjoy!
luckily I had all the ingredients from my previous asian food experiments, so I made it mostly according to directions. only changes I made were, when i was almost done with the beef i added chopped onion, and I only had frozen peas and carrots, so I added those after letting the rice simmer for 10 minutes.
This was super good! I slept through lunch and dinner so I looked up quick recipes with rice and ground beef and this popped up. super easy to make too, I didn't have ALL the ingredients bc I only have an air fryer in my dorm so I had to tweak some stuff but it was delicious! 20/10