Sweet Chili Beef & Green Bean Bowls

Take the chore out of weeknight cooking with these easy Wagyu bowls.

Weeknight cooking can be such drudgery, even making a salad can seem hard. That’s where we come in. Miraflora Wagyu is so flavorful and tender, it makes cooking a great meal easy.  

Our Wagyu elevates any recipe you’ve ever used with traditional beef, because the higher quality meat adds flavor, texture, and overall satisfaction. For these Asian beef bowls, we subbed in our Wagyu flatiron for ground beef, and it came out perfect. These bowls only take 20 minutes to prepare—and if that still seems hard, well, pour yourself a glass of wine to sip while you do it. Enjoy! 

Ingredients for Two Servings

¾ cup jasmine rice

1 lime

1 8 oz Wagyu flatiron steak or 10 oz Wagyu ground beef 

1 oz sweet Thai chili sauce (you can pick this up from most grocery stores; we like Melinda’s)

6 oz green beans

¼ oz cilantro

4 Tbsp sweet soy glaze (try Kikkoman’s; it’s available in most stores)

1 tsp cooking oil

½ tsp sugar

2 Tbsp butter

Salt and pepper

Crispy fried onions 

Instructions

• In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes, and remove from heat.
• Meanwhile, wash and dry green beans and cilantro. Trim beans if necessary and cut into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems and roughly chop leaves.
• Heat a drizzle of oil in a large pan over medium-high heat. Add Wagyu beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more. 
• While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water and cover with plastic wrap. Microwave until tender, 1-2 minutes. (You can also steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully drain any excess water.
• Stir cooked green beans, chili sauce, 2½ Tbsp sweet soy glaze, ½ tsp sugar, and 1 Tbsp butter. Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
• Fluff rice with a fork and stir in 1 Tbsp butter. Season with salt and pepper. Divide rice between bowls and top with beef mixture. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.