Garlic Butter Beef and Corn Rice Skillet
Savory ground beef sizzled with sweet corn, cracked black pepper, and garlic butter tossed into steamed jasmine rice.
- Prep: 10 min
- Cook: 14 min
- Total: 24 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $4.28/serving
Dietary
- Nut-Free
- Egg-Free
- Low-Sugar
Tags
- stir-fry
- quick
- savory
- rich
- comfort food
- kid-friendly
Ingredients
- 1.5 pound ground beef (lean 90/10)
- 2 cup jasmine rice (uncooked)
- 1 can canned sweet corn (15 oz can, drained)
- 4 clove garlic (minced)
- 3 tablespoon unsalted butter
- 0.25 cup soy sauce
- 1 teaspoon black pepper (freshly ground)
- 1 bunch scallions (chopped)
Instructions
- Cook the jasmine rice with 3 cups of water in a medium saucepan until tender, about 12 minutes, then fluff with a fork.
- In a large skillet over medium-high heat, add the ground beef and cook for 6 minutes, breaking into crumbles, until browned and cooked through. Drain any excess liquid.
- Add the minced garlic, drained sweet corn, and unsalted butter to the skillet. Cook for 2 minutes until the butter is melted and fragrant.
- Pour in the soy sauce and add the freshly ground black pepper, stirring well to coat the beef and corn.
- Fold in the cooked jasmine rice and chopped scallions. Toss together over medium heat for 2 minutes until hot and well combined, then divide into containers for lunch.
Notes
Reheats cleanly in the microwave in 90 seconds; the butter and sweet corn keep the rice moist when reheating.
Nutrition (per serving)
- Calories: 524
- Protein: 29.1 g
- Carbohydrates: 61 g
- Fat: 17.1 g
- Fiber: 1.7 g
- Sodium: 900 mg
- Saturated Fat: 7.9 g
- Sugar: 4.4 g
- Cholesterol: 88 mg