Meal Prep Ginger Ground Beef Bowls

These freezer friendly Meal Prep Ginger Ground Beef Bowls are a quick and easy addition to your lunch rotation. Packed with fresh ginger, carrots, bell peppers, ground beef, and a simple homemade sauce you’ll look forward to!

Reader Love

This was amazing. My whole family chowed this down like it was heaven. I was sooo happy to have found this gem of measurements. I have made something similar but nothing with the perfect sesame oil and fish oil. I am keeping this in rotation for sure. it is very hard to please my 5 year old and he loved this even with red pepper.

–

Whitney

Ingredients in the Ginger Ground Beef Bowls:

This recipe is made with simple ingredients like ground beef and veggies, plus there’s some options too! This recipe is adaptable to various diets such as paleo, dairy-free, and gluten free. Here’s what we’ve got:

• ground beef – I swear people are always looking for new ground beef meal prep recipes… this is it! Because this recipe uses two pounds of ground beef, the portions are adjustable to your needs. Looking for more protein? Have a larger serving!
• veggies – Carrots and bell pepper are finely diced and cooked along with the ground beef to soften and add flavor.
• ginger and garlic – These aromatics give the dish most of it’s flavor, so don’t skimp! A large chunk of fresh ginger helps flavor the savory beef and other veggies. Plus, garlic of course!
• sauce – All the goods including sesame oil, crushed red pepper flakes, coconut aminos (best sub for soy sauce!), fish sauce for that UMAMI (I use Red Boat). 
• Cauliflower rice option – Depending on your preferences, you can serve this recipe with cauliflower rice, or white rice. The cauli rice blends right in and taste great here, but this also makes a delicious, more substantial meal with white rice. Or, you could swap one pound of ground beef for cauli rice to save $$!

Related: Looking for lunch? Check out all of our meal prep lunches here!

Equipment needed to make these Ginger Ground Beef Bowls:

Here are my recommendations on equipment you’ll need to make this recipe:

• For my knife, I use a Misen Chef’s Knife (affiliate link!). This knife is super high quality while being affordable. I’ve had mine for years (and there’s a lifetime guarantee!).
• For a cutting board, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). The XL size is perfect but not too huge. I use it for everything except cutting raw meat.
• The cooking pan that’s pictured is this GreenPan 5qt Ceramic Skillet (affiliate link!). But a Dutch oven would also be a really good choice.

How to make Ginger Ground Beef Bowls:

As soon as you realize how easy this recipe actually is, it’ll quickly find a permanent place in your rotation. It’s just one pan plus your chosen side – rice or cauli rice. Rice is as easy as putting it into the Instant Pot and hitting go, while cauli rice can go directly into your meal prep container for reheating later. Your choice!

If you’re serving with white rice, get that started so it’s done when you finish cooking the meat and veggies. Follow the package instructions and then set it aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.

In a bowl or jar with a lid, combine all the sauce ingredients and then shake or stir until combined, then set aside. I always use a mason jar for this because shaking it so much easier and less messy than stirring it up in a bowl.

After the sauce is prepped, start on the main dish. Heat up a large deep non-stick skillet or Dutch oven over medium heat. I’ve been using my GreenPan 5qt Ceramic Skillet (affiliate link!) for this (pictured!).

When the pan is hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until it’s cooked through, while you stir it occasionally. Drain excess grease if there’s a lot in the pan.

Once the meat is just cooked through, it’s time start adding veggies. Reduce the heat to medium-low and make a small well in the center of the pan. Add the garlic and ginger, then saute until fragrant, about 30 seconds. One of my favorite smells!

Finally, add the red bell pepper, carrots, and prepared sauce to the cooking pan. Continue to cook and stir this mixture for 6-8 minutes until the vegetables have softened. You can keep breaking up the meat during this time, or leave it in slightly larger chunks.

Feel free to give it a taste and see if it needs any salt or pepper in your opinion. When I serve this meal, I love to add some green onions and sesame seeds for a final touch of color and flavor.

Ways to customize this recipe:

Here are a few suggestions for customizing this recipe:

• riced cauliflower options – Riced cauliflower blends into this recipe perfectly by taking on the flavors of the meat and sauce. You can choose to swap cauli rice for half of the meat, swap it for the rice, or just add it in.
• veggies – Swap the carrots and bell pepper for other veggies you have on hand such as mushrooms, snap peas, baby corns, etc
• sauce options – for a kick, add some sriracha or double the red pepper flakes. You can also add some soy sauce, hoisin, or other favorites.
• coconut aminos swap – Readers have reported success with swapping soy sauce for the coconut aminos. Or you can use a combo of both!

Reader Love

I used soy sauce as my coconut aminos haven’t arrived yet but this was delicious! I will go a but lighter on the red pepper flakes next time but highly recommend! I was hoping to save some for lunch the next day but husband ate it all, I will consider that a win!

–

Meredith

How to meal prep this recipe:

This recipe is a perfect fit for meal prep. Simply make the recipe as directed and you’ll end up with at least 4 large portions of ginger ground beef bowls. Adjust the portioning based on your needs. The meat mixture can go pretty far if needed.

I’ve found that with cauliflower rice, I want more calories so I’ll make 4 portions total. If serving with white rice, the bowls are more filling and the meat can easily go to 5-6 portions.

Store in an airtight container in the fridge for up to 4 days. If you’re trying to make these bowls last 5 days, freezing your last portions and pulling it out of the fridge on the evening of the 4th day might be a good idea.

Freeze portions in airtight containers or in 2-Cup Souper Cubes Trays and use within 6 months for best quality. This is one of the recipes I froze before my surgery in 2023.

Drizzle 1-2 tablespoons of water over the rice to help create steam. Loosely cover the meal with the lid and microwave on High for 90 seconds, stirring and then continuing to heat in 30 second increments until it’s hot and steamy all the way through.

This meal reheats really well in a HotLogic Mini Portable Oven – see my full review here! Be sure to drizzle 1-2 tablespoons water over the rice to create steam.

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5 from 4 reviews

Meal Prep Ginger Ground Beef Bowls

Recipe by Danielle

These Ginger Ground Beef Bowls are packed with carrots, bell peppers, ground beef, fresh ginger, and a simple savory sauce to pull it all together. Serve with your choice of cauli rice or white rice! Dairy free and done in 30 minutes!

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• Total Time30 minutes
• Yield4–5 servings 1x

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Ingredients

Scale 1/2x1x2x3x

For the sauce:

• 1/2 cup coconut aminos
• 1 tablespoon toasted sesame oil
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fish sauce 

For the meal prep:

• 2 pounds ground beef
• 1 teaspoon salt
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons fresh ginger, minced (about a 1.5 inch long root)
• 1 red bell pepper, finely diced
• 2 medium carrots, finely diced
• 4-5 cups frozen riced cauliflower OR:
  • 1 1/2 cups uncooked white rice + cooking liquid
• garnish with green onions & sesame seeds

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Instructions

1. Cook the rice (optional): If you’re serving with white rice (1 1/2 cups), follow the package instructions or your preferred method, and then set it aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.
2. Make the sauce: In a bowl or jar with a lid, combine coconut aminos (1/2 cup), sesame oil (1 tablespoon), onion powder (1 teaspoon), red pepper flakes (1 teaspoon) and fish sauce (1 teaspoon). Shake or stir until combined, then set aside.
3. Cook the meat: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (2 pounds) and salt (1 teaspoon). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Drain excess grease if there’s a lot in the pan.
4. Add the veggies: Reduce heat to medium-low and make a small well in the center of the pan. Add garlic (3 cloves, minced) and ginger (2 tablespoons, minced), then saute until fragrant, about 30 seconds. Finally, add the red bell pepper (1, finely diced), carrots (2 medium, finely diced), and prepared sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
5. Meal prep it: Add 1 cup frozen cauliflower rice or cooked white rice to each meal prep container. Portion the ginger ground beef evenly between 4-5 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to 4 days in the refrigerator, or up to 3 months in the freezer.

Equipment

Greener Chef XL Bamboo Cutting Board

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GreenPan 5Qt Ceramic Skillet

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(affiliate link!)

Notes

Portioning: This meal prep recipe can make 4-6 servings, depending on how much you want to eat per serving. When served with cauliflower rice, I make 4 servings. When served with a grain such as rice, I make 5-6 portions as the grain adds extra calories.

Cauliflower rice: I’ve been getting the Green Giant brand riced cauliflower from the freezer section and it is a TIME/LIFE SAVER. But feel free to use homemade riced cauliflower if you want.

Nutrition information estimated with My Fitness Pal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch
• Method: Stovetop
• Cuisine: Korean-Inspired

Nutrition

• Serving Size: 1 meal prep bowl (cauli rice)
• Calories: 532
• Fat: 26g
• Carbohydrates: 21g
• Fiber: 6g
• Protein: 49g

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