Asian Beef Bowls
User Reviews
5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
4
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Calories
302 kcal
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Course
Main Course
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Cuisine
Asian
Asian Beef Bowls
Description
Asian Beef Bowls feature ground beef cooked quickly in a hot skillet with garlic and onion to develop flavor and texture. The sauce combining hoisin and oyster sauces, dark soy sauce, Chinese cooking wine, sugar, sesame oil, and white pepper coats the beef, creating a rich, slightly sweet, and savory profile. The addition of finely sliced shallots towards the end adds freshness and a mild onion crunch.
This dish is commonly served over steamed rice to absorb the sauce, but it also works well with cauliflower rice for a lower-carb option. Sesame seeds sprinkled on top add a subtle nutty note and slight crunch, complementing the tender beef.
Leftovers can be refrigerated for several days or frozen for longer storage. Variations in the recipe allow substitution of Chinese cooking wine with mirin, dry sherry, or cooking sake. For those avoiding alcohol, chicken broth can replace the cooking wine to maintain moisture and flavor.
Ingredients
Sauce:
- 1 tbsp hoisin sauce (or sub with Oyster)
- 2 tbsp oyster sauce (or sub with 1 1/2 tbsp Hoisin)
- 1 tbsp Chinese cooking wine (or Mirin, dry sherry, sake or any rice wine) (Note 1)
- 2 1/2 tbsp dark soy sauce (Note 2)
- 2 tsp white sugar
- 1/2 tsp sesame oil
- 1/4 tsp white pepper (or sub with black)
Stir Fry:
- 1 tbsp neutral cooking oil generic cooking oil
- 2 garlic cloves, minced
- 1 onion small, finely chopped
- 500 g /1 lb ground beef lean is good, beef mince is synonym
- 1/2 cup shallot sliced, plus more for garnish, or scallions
Garnishes:
- sesame seeds
Instructions
- Mix Sauce together in a bowl
- Heat oil in a large skillet over high heat. Add garlic and onion, cook for 1 minute or until onion starts browning.
- Add beef and cook, breaking it up as you go.
- Once the beef has all changed from red to brown, add Sauce. Cook for a further 2 minutes, or until Sauce has evaporated and beef is cooked. If you want the beef cooked more, add a splash of water and keep cooking (I don't do this).
- Stir through shallots, then serve over rice, garnished with more shallots and sesame seeds, if desired. Or for a low carb, low cal option, try Cauliflower Rice!
Notes
- Substitute Chinese cooking wine with mirin, dry sherry, cooking sake, or for a non-alcoholic option, 1/4 cup chicken broth.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
- Dark soy sauce provides deeper color and flavor; all-purpose soy sauce can be used but results in lighter color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 174g | |
| Calories | 302cal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1024mg | 43% |
| Potassium | 499mg | 11% |
| Sugar | 4g | 8% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 33mg | 3% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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