Looking for a quick, flavorful dinner that hits all the right notes—garlicky, a little sweet, and just the right amount of spicy? These garlic chili beef bowls are here to save your weeknight. Made with ground beef, red chili paste, honey, and garlic, this bowl comes together in 30 minutes or less and feels like total comfort food with every bite. Top it with a dippy egg and spoon it over fluffy rice—you’ve got a crave-worthy meal that might just end up in your regular rotation.
Let’s get into it!
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🛒 What You’ll Need For Garlic Chili Beef Bowls
Here’s what you’ll need to make these garlic chili beef bowls:
- 1 lb ground beef
- 1 tablespoon olive oil (any neutral oil works)
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 small hot pepper, finely chopped (optional for heat)
- 4 garlic cloves, minced
- 2 tablespoons red chili paste (Gochujang or Sambal Oelek work great)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- Salt and black pepper, to taste
- Cooked white or jasmine rice, for serving
- Eggs, one per serving
- Green onions or sesame seeds, optional for garnish
🔥 Let’s Make Garlic Chili Beef Bowls
1. Cook the onions and peppers
Start by heating the oil in a large skillet over medium heat. Add the sliced onion and bell pepper (plus hot pepper if you’re using one) and sauté for about 4–5 minutes, or until the veggies are softened and a little golden.
2. Add the ground beef
Push the veggies to one side of the skillet and add the ground beef. Break it up with a spatula and cook until browned and fully cooked through. Season with a little salt and pepper as it cooks.
3. Stir in the garlic and chili paste
Once the beef is cooked, add the minced garlic and chili paste. Stir everything together and cook for about 1 minute, just until the garlic smells fragrant and the beef is coated.
4. Make it sweet and sticky
Pour in the honey and vinegar and stir to coat the beef and veggies. Let everything simmer together for 2–3 minutes so the sauce can thicken and get sticky. Drizzle in the sesame oil if you’re using it and give it one final stir.
5. Fry the eggs
While the beef finishes cooking, heat a small skillet and fry your eggs sunny-side-up. You want the whites cooked through but the yolk still runny—that’s where the magic happens.
6. Assemble your bowls
Spoon cooked rice into each bowl. Add a generous portion of the garlic chili beef mixture, then top with a fried egg. Sprinkle with chopped green onions or sesame seeds if you like.
Tips & Swaps For Garlic Chili Beef Bowls
- No chili paste? Try mixing tomato paste with a pinch of crushed red pepper or hot sauce.
- Don’t want it spicy? Just use 1 tablespoon of chili paste or skip the hot pepper.
- Want it sweeter? Add an extra teaspoon of honey.
- Need to stretch it further? Add some shredded cabbage or carrots when sautéing the veggies.
Why You’ll Love These Beef Bowls
These garlic chili beef bowls are bold, sweet, and savory, with just the right amount of heat. The beef is juicy and flavorful, the sauce clings to every bite, and the dippy egg on top adds the perfect creamy finish. It’s easy, it’s fast, and it tastes like something you’d order at your favorite takeout spot—but made at home, with love.
How To Store And Reheat Your Garlic Beef Bowls
Store any leftover beef mixture in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over low heat. Fry a fresh egg when you’re ready to enjoy it again.
Freezing Tips
- Freeze the beef mixture only.
Let the garlic chili beef cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2 months. - Skip freezing the rice and egg.
Rice can be frozen, but it tends to dry out a bit unless it’s well sealed. The egg, especially with a runny yolk, doesn’t freeze well—so it’s best to make a fresh egg when you’re ready to serve. - Reheat gently.
Thaw overnight in the fridge or reheat straight from frozen in a skillet over low heat, adding a splash of water or broth to loosen up the sauce.
❤️ Let’s Mix It Up
Want to get creative? Use brown rice, quinoa, or even noodles as the base. Try adding a drizzle of sriracha or a splash of lime juice. You can also pile it all into a lettuce wrap for a low-carb version!
Give these garlic chili beef bowls a try the next time you’re staring into the fridge wondering what to make. It’s simple, satisfying, and seriously full of flavor.
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Garlic Chili Beef Bowls
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil or any neutral oil
- 1 small onion thinly sliced
- 1 bell pepper thinly sliced
- 1 small hot pepper finely chopped (optional)
- 4 cloves garlic minced
- 2 tablespoons red chili paste Gochujang or Sambal Oelek
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil optional
- Salt and black pepper to taste
- 2 cups white rice or jasmine rice cooked
- 4 large Eggs one per serving
- Green onions or sesame seeds optional for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add sliced onion and peppers. Sauté for 4–5 minutes until softened and lightly golden.
- Push vegetables to the side and add ground beef. Break it apart and cook until browned and cooked through. Season lightly with salt and pepper.
- Stir in minced garlic and red chili paste. Cook for about 1 minute until fragrant.
- Add honey and vinegar, stirring well to coat the beef and veggies. Let simmer for 2–3 minutes until sauce thickens slightly.
- Drizzle with sesame oil, if using, and give a final stir.
- In a separate skillet, fry eggs sunny-side up, leaving yolks runny.
- Spoon rice into bowls. Top with garlic chili beef and a fried egg. Garnish with green onions or sesame seeds, if desired
Notes
- The fried egg is totally optional but adds a rich, creamy finish!
- Leftover beef mixture can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ground turkey or chicken can be substituted for beef if preferred.