Ground Beef Rice Bowl Recipe with Sriracha Mayo

How to make it

1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if needed. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant. 
   

    
2. While the beef cooks, prepare the frozen vegetables according to the package directions. Drain any excess liquid.

3. Heat pre-cooked rice until hot. Divide the rice among 4 bowls. Top with the seasoned ground beef and cooked vegetables. Drizzle each bowl with Lee Kum Kee Sriracha Mayo. Garnish with sliced green onions.

    

    

4. If making this in advance, use microwave-safe containers for Step 3, and save the Sriracha Mayo and green onion garnish until ready to reheat in the microwave. Once fully heated up in microwave (165 degrees F / 74 degrees C, drizzle with Sriracha Mayo and garnish with green onions.

    

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