Say goodbye to boring beef mince recipes….. these Asian Beef Bowls are super tasty, super easy and SUPER fast! Made with just a handful of staple Asian condiments, the ground beef can be switched with chicken, pork or even turkey.
Also, don’t miss the popular noodle version of this recipe – Asian Beef Ramen Noodles!
Super quick beef mince recipe!
This one is for all those nights when you peer into your fridge, find a packet of beef mince and are completely uninspired to make Spag Bol – yet again.
This is also one for all those nights when you’ve been baking, filming and photographing recipes all day, and you swear you don’t have the energy to make anything for dinner but your mother brain washed you so well, you feel guilty for even thinking about picking up the phone to order home delivery.
Oh wait. Is that just me?
This is not a traditional Chinese or other Asian recipe, hence the obscure name “Asian Beef Bowls”.
However, if you have ever made a Chinese stir fry – or in fact, any Chinese recipe – you will likely instantly recognise all the ingredients in the sauce. No Western ingredients. This is made with 100% authentic Asian ingredients. And when you take the first bite, it will be so familiar to you.
Because the sauce is so similar to many stir fries, yet an exact replica of none!
Here’s what you need
And here’s how easy it is to make:
I love this recipe because it’s made with beef mince (ground beef) i.e. no meat slicing. Asian recipes made with beef mince aren’t that common, but there are a handful of terrific ones and they are worth knowing for the convenience of being able to make a quick meal when you’ve got a packet of mince on hand. Here’s a handful of my favourites:
- Easy Sichuan Pork Stir Fry with Green Beans
- Japanese Pork and Green Bean Stir Fry <<– On my mother’s website, RecipeTin Japan
- Larb Gai (Thai Lettuce Wraps) and San Choy Bau (Chinese Lettuce Wraps)
- Thai Chicken or Pork Stir Fry
- Chinese Pork Mince with Noodles “Chinese Bolognese”
Unlike most stir fries, this one doesn’t come with a ton of sauce. But it’s juicy and the beef has a ton of flavour in it so when it’s all mixed up with the rice, you certainly won’t feel like you’re missing sauce. Promise! ~ Nagi x
Watch how to make it
“Wow! Can’t believe something that was so quick to do was also so tasty.”
– Jacqui, January 2019
“This would have to be the tastiest easiest mince dish I have ever cooked in 15 minutes.”
– Wendy, 10 May 2017
Asian Beef Bowls
Recipe VIDEO above. 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 and it’s JUICY. Great recipe to add diced or julienned veggies!
- 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))
- 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)
- Sesame seeds
- 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.
1. Chinese cooking wine (read more here)- sub with Mirin, dry sherry or cooking sake. If you can’t consume alcohol, add 1/4 cup of chicken stock/broth – the sauce will take around 3 minutes to evaporate, but the end result will be similar!
2. Soy Sauce – This recipe calls for DARK soy sauce, has more flavour than light and all purpose soy sauce, and makes the food a deeper brown colour. Can sub with all purpose soy or sauce, but beef colour won’t be as dark brown.
3. Storage – leftovers will keep in the fridge for 4 days, or freeze for up to 3 months!
4. Nutrition per serving, excluding rice.
Originally published May 2017, updated with new video, new photos, step photos, refreshed writing, and latest and greatest in Life of Dozer!
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