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Cantonese Beef Rice Bowls

Cantonese Beef Rice Bowls for Quick, Cozy Family Dinners

Enjoy these delicious Cantonese Beef Rice Bowls, a comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Cantonese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 2 tablespoons vegetable oil or peanut oil for frying
  • 1 pound ground beef can substitute with ground turkey or pork
  • 1 medium onion, finely diced yellow or white onions work well
  • 3 cloves garlic, minced fresh garlic is recommended
  • 1 tablespoon Shaoxing wine or dry sherry, optional
  • 2.5 cups chicken stock or vegetable stock for a lighter option
  • 3 tablespoons oyster sauce or mushroom oyster sauce for vegetarian
  • 2 tablespoons light soy sauce or tamari for gluten-free
  • 1 teaspoon dark soy sauce can skip if not available
  • 1 teaspoon sesame oil use toasted for more flavor
  • 1/8 teaspoon white pepper or black pepper as a substitute
  • 1 cup frozen peas or fresh peas as a substitute
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
For Serving
  • steamed rice jasmine or basmati rice complement the dish well

Equipment

  • Wok
  • Spatula
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Heat a large wok or skillet over high heat for about 2 minutes. Add vegetable oil, swirling to coat the surface.
  2. Add ground beef to the hot oil, breaking it into small pieces. Cook for 5-6 minutes until browned and no longer pink.
  3. Lower heat to medium and add diced onion and minced garlic to the beef. Stir for 3-4 minutes until onion is translucent.
  4. Pour in Shaoxing wine, stirring for about 1 minute to mix with the beef and aromatics.
  5. Add chicken stock and bring to a boil over high heat. Then reduce to low and simmer for 5 minutes.
  6. Stir in oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper. Simmer for another 10 minutes.
  7. Uncover the wok and stir in frozen peas. Stir-fry for about 1 minute until heated through.
  8. Prepare a cornstarch slurry by mixing cornstarch with water. Drizzle into the sauce while stirring constantly. Cook for 1-2 minutes until thickened.
  9. Serve the beef mixture over steamed rice, ensuring each bowl is topped with plenty of sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently and adjust sauce thickness as needed.

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