Quick Asian Beef Bowl (Print Version)
# Ingredients:
→ For the rice
01 -
2 cups (400 g) cooked white or brown rice
→ For the beef and peppers
02 -
1 lb (450 g) beef (sirloin, flank steak, or ground beef)
03 -
2 bell peppers (any color), thinly sliced
04 -
1 small onion, thinly sliced
05 -
2 tablespoons vegetable oil
06 -
2 garlic cloves, minced
07 -
1 tablespoon ginger, minced (optional)
→ For the sauce
08 -
1/4 cup (60 ml) soy sauce (low sodium if preferred)
09 -
1 tablespoon oyster sauce
10 -
1 tablespoon hoisin sauce
11 -
1 tablespoon sesame oil
12 -
1 teaspoon sugar or honey
13 -
1/4 teaspoon red pepper flakes (optional, for spice)
14 -
1/2 cup (120 ml) beef or chicken broth
→ For garnish
15 -
Sesame seeds
16 -
Sliced green onions
# Instructions:
01 -
If using steak, slice it thinly against the grain. For ground beef, no prep is needed.
02 -
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, red pepper flakes (if using), and broth. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned (about 3-4 minutes for steak slices, 5-6 minutes for ground beef). Remove and set aside.
04 -
In the same skillet, heat the remaining tablespoon of oil. Add garlic, ginger (if using), onions, and bell peppers. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
05 -
Return the beef to the skillet and pour the sauce over. Stir well to coat everything in the sauce. Let simmer for 2-3 minutes until the sauce slightly thickens.
06 -
Divide the cooked rice into bowls. Top with the beef and pepper mixture. Garnish with sesame seeds and green onions.
# Notes:
01 -
For a protein swap, use chicken, shrimp, or tofu instead of beef for variety.
02 -
Try adding broccoli, snap peas, or mushrooms for extra nutrition and flavor.
03 -
For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce while simmering.