Description
A quick and easy weeknight dinner featuring ground beef, rice, and frozen vegetables baked on a single sheet pan. It requires minimal cleanup and delivers takeout-quality flavor in under 30 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- 1 cup uncooked long-grain white rice (Jasmine or Basmati)
- 1 ½ cups chicken broth (low-sodium)
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
- 2 green onions, sliced (optional, for garnish)
- Sriracha or chili flakes (optional, for heat)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil and lightly spray with non-stick cooking spray.
- Place ground beef on the baking sheet, breaking it into small crumbles and spreading it in a thin layer. Bake for 10 minutes until mostly cooked but still slightly pink.
- In a mixing bowl, combine uncooked rice, frozen mixed vegetables, minced garlic, grated ginger, soy sauce, vegetable oil, sesame oil, and black pepper. Toss until evenly coated.
- Pour the rice and vegetable mixture over the partially cooked beef on the baking sheet. Spread everything out evenly in a single layer.
- Pour chicken broth evenly over the entire pan. The liquid should cover the rice but not flood the pan.
- Return the pan to the oven and bake for 15-18 minutes, or until the rice is tender, vegetables are cooked through, and liquid is absorbed with slight browning on the edges.
- Remove from oven and let rest for 5 minutes to allow rice to firm up.
- Stir gently to combine, taste and adjust seasoning if needed, garnish with green onions, and serve immediately.
Notes
Use a large pan to prevent steaming; ensure ingredients are spread in a single layer. Do not use brown rice or instant rice as they have different cooking times. Let the dish rest for 5 minutes after baking for best texture. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 4
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: sheet pan dinner, ground beef and rice, easy weeknight dinner, 30 minute meals, family friendly, minimal cleanup, takeout alternative