These Asian Beef Bowls are a terrific quick meal. A simple sauce with deep savoury flavours made with pantry staples, takes less than 15 minutes to make! www.recipetineats.com
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4.98 from 48 votes

Asian Beef Bowls

A fabulous quick stir fry made using beef mince (ground beef) <<-- No slicing meat! It's not saucy like usual stir fries, you don't need sauce because the beef mixes through the rice, and it has plenty of flavour! Recipe video is below so you can see how juicy and flavourful this looks. Unlike most stir fries, I make this in a large fry pan - more suitable for cooking the amount of beef I use in this recipe. Great recipe to add diced or julienned veggies!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Mains
Cuisine: Asian
Servings: 4
Calories: 363kcal
Author: Nagi

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 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 oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 500 g /1 lb beef mince (ground beef) (lean is good)
  • 1/2 cup shallots / scallions, sliced, plus more for garnish

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.

Notes

1. If you can't consume alcohol, add 1/4 cup of chicken stock/broth. The sauce will take around 3 minutes to evaporate. The end result will be very similar.
2. This recipe calls for DARK soy sauce. It has more flavour than light and all purpose soy sauce, and makes the food a deeper brown colour. You can substitute with all purpose soy sauce, but the beef colour won't be as brown) or reduce to 2 tbsp if substituting with light soy sauce.
3. FROZEN RICE: Freezing rice is common practice in Asia. All my relatives in Japan do it! Use medium or short grain rice - they are slightly stickier than long grain, basmati, jasmine rice so they reheat better i.e. they don't dry out as much. To reheat the rice, sprinkle with water and microwave from frozen for 1/ 1/2 - 2 minutes.
The reason I've sharing this tip is because this stir fry is quicker to make than rice! So having serving size portions of rice in the freezer is pretty handy. :)
3. Nutrition per serving, excluding rice.

Nutrition

Serving: 174g | Calories: 363kcal