Leftover ground beef rice bowls turn cooked beef into a quick skillet meal. The beef reheats fast, then cooks with vegetables and sauce.
The rice holds the sauce while the beef and vegetables bring texture.
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1. Heat a large skillet over medium-high heat until hot and dry.
2. Add 1 tbsp olive oil and swirl until shimmering.
3. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through.
4. Add 1 cup diced bell pepper and 1 cup diced onion. Cook over medium heat 4-5 minutes until vegetables soften and onion is translucent.
5. Stir in 2 tbsp soy sauce and 1 tsp grated fresh ginger. Cook 2 minutes until sauce thickens and coats the beef and vegetables.
6. Serve beef mixture over 3 cups cooked white rice.
7. Finish with chopped green onions sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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