Cantonese Beef Rice Bowls
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
429 kcal
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Cuisine
Chinese
Cantonese Beef Rice Bowls
Description
Cantonese Beef Rice Bowls combine ground beef cooked with aromatic onion and garlic, enhanced by Shaoxing wine, and simmered in a flavorful broth enriched with oyster sauce, light and dark soy sauces, and sesame oil. Peas add a subtle sweetness and contrasting texture. The sauce is thickened with cornstarch slurry to a consistency that clings nicely to the beef, providing a glossy finish. The method involves browning the beef, simmering with flavorings, and adjusting sauce thickness before serving.
This dish is served over steamed rice, making it a practical one-bowl meal with satisfying textures from tender beef and peas in a rich yet balanced sauce. The layering of umami flavors from the oyster sauce and Shaoxing wine lends it a distinctive Cantonese character.
The original notes clarify that nutrition information applies to the beef portion only, excluding rice, which is typically served alongside. Adjust sauce thickness as preferred by adding more slurry or water during simmering.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 pound ground beef (450g)
- 1 onion finely diced, medium
- 3 cloves garlic (minced)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 1/2 cups chicken stock (590 ml)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce light
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 cup peas frozen
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
- Steamed rice (to serve)
Instructions
- Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
- Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
- Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry (a couple teaspoons at a time) or simply let the sauce simmer and reduce a bit longer. If it's too thick, add a bit of water. You can make these adjustments until the sauce reaches the desired consistency. Serve over steamed rice!
Notes
- Nutrition info provided applies only to the beef portion, excluding the rice.
- Adjust sauce thickness by adding cornstarch slurry gradually until desired consistency is achieved.
- Use steamed rice as the base to serve this dish effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 1079mg | 45% |
| Potassium | 590mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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