30 Minute Hoisin Beef Bowls Food
30-MINUTE HOISIN BEEF BOWLS
These easy Asian beef bowls made from ground beef, hoisin sauce, ginger and garlic are a family favorite!
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
- Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
- Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
- Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
- Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
- Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
- Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
- Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Facts : Calories 347, Fat 19 g, Carbohydrate 11 g, Protein 32 g, SaturatedFat 6 g, Sugar 6 g, Fiber 1 g, Sodium 979 mg, Cholesterol 99 mg
HOISIN-HONEY BEEF WITH COUSCOUS
This is a family favorite. I got the basic recipe from a 30 minute cook book but have tweeked it up a bit. I have listed Sirloin but ribeye or new york strip, or even lamb works fine.
Provided by Tread
Categories Steak
Time 25m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak across the grain in bite sized strips. Place in a large bowl and stir in the Honey, Hoisin, Garlic, and Ginger and let it rest.
- Chop pepper into 1 inch chunks and cut green onions into one inch lengths.
- In a medium pan bring broth up to a boil. Salt to taste. Add couscous and carrots. Mix quickly and close tightly and turn off the heat.
- Heat oil in a wok or wide nonstick skillet on high heat. Add sweet pepper and stir fry for one minute then add the green onions for one minute more. Take off heat and remove with a slotted spoon.
- Put wok back on high heat. When hot add the steak mixture and stir fry to desired doneness. I like mine medium. Add the onions and peppers, warm through and coat with honey hoisin mixture.
- Put couscous in bowls and spoon meat mixture over couscous.
- Top with chopped cilantro.
Nutrition Facts : Calories 584.6, Fat 19.9, SaturatedFat 6.8, Cholesterol 85.8, Sodium 855.4, Carbohydrate 67.2, Fiber 5.8, Sugar 23.6, Protein 33.5
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- Whisk the garlic, soy sauce, vinegar, sesame oil, pepper, red pepper flakes and honey in a small bowl. Add 1 teaspoon of cornstarch and whisk until smooth.
- Coat the beef in 1 teaspoon of cornstarch. In a large skillet, heat the oil over medium-high heat until it easily coats the bottom of the pan. Place the beef in a single layer in the pan and cook it for about five minutes, or until it’s browned. Transfer the beef to a plate. Add the bell pepper and snow peas to the skillet and cook them for 2-3 minutes. Transfer the vegetables to a plate.
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- In a large pan, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the minced shallot and sauté for about 5 minutes, before adding the garlic and cooking for an additional minute. Add the ground beef and cook until browned, about 10 minutes.
- While the beef is cooking, prepare the sauce. (You will probably want to start your rice around this time too). Whisk together the hoisin and oyster sauce along with the rice wine vinegar, soy sauce, honey, sesame oil, shredded ginger and red pepper flakes.
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