Beef Soboro Bowls with Egg and Green Beans
- 30 mintotal time
- $2.40£1.97a serving
- 721676calories
- 3335 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Sweet soy and ginger beef crumbs with fine scrambled egg and green beans over rice, Japanese home style.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1 lb ground beef (80/20)
- 2½ tbsp fresh ginger, finely grated
- 4 large eggs
- 7 oz green beans, trimmed
- 4 tbsp soy sauce
- 2½ tbsp sugar
- salt, to taste
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Contains: egg, soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, put the ground beef, soy sauce, 2 tablespoons of the sugar, the fresh ginger and 4 tablespoons of water in a cold frying pan and wash your hands. Set on medium-high heat and cook for 8–10 minutes, stirring constantly with a fork or several chopsticks to break the meat into very fine crumbs, until browned with no pink left (160°F) and the liquid has almost gone.
- Beat the eggs with a pinch of salt and the rest of the sugar. Heat the vegetable oil in a small non-stick pan on medium-low heat and stir the eggs constantly with a fork for 2–3 minutes until scrambled into fine, fully set crumbs.
- Cook the green beans in a pan of boiling water from the kettle for 4 minutes, then drain and slice thinly on the diagonal.
- Spoon the rice into bowls and arrange the beef, egg and green beans on top in three neat stripes. Sprinkle with the sesame seeds.
Leftovers: The beef and egg keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 450 g beef mince (20% fat)
- 15 g fresh ginger, finely grated
- 4 eggs
- 200 g green beans, trimmed
- 4 tbsp soy sauce
- 2½ tbsp sugar
- salt, to taste
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Contains: egg, soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, put the beef mince, soy sauce, 2 tablespoons of the sugar, the fresh ginger and 4 tablespoons of water in a cold frying pan and wash your hands. Set on medium-high heat and cook for 8–10 minutes, stirring constantly with a fork or several chopsticks to break the meat into very fine crumbs, until browned with no pink left (71°C) and the liquid has almost gone.
- Beat the eggs with a pinch of salt and the rest of the sugar. Heat the vegetable oil in a small non-stick pan on medium-low heat and stir the eggs constantly with a fork for 2–3 minutes until scrambled into fine, fully set crumbs.
- Cook the green beans in a pan of boiling water from the kettle for 4 minutes, then drain and slice thinly on the diagonal.
- Spoon the rice into bowls and arrange the beef, egg and green beans on top in three neat stripes. Sprinkle with the sesame seeds.
Leftovers: The beef and egg keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 721 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 73 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sodium | 1034 mg |
| Calories | 676 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 76 g |
| Fat | 28 g |
| Fibre | 3 g |
| Sodium | 1052 mg |
Worked out from the ingredients, 319 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.40 a serving in the US (range $1.84–$3.18) and £1.97 in the UK (range £1.51–£2.60). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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