This Asian ground beef bowls with rice recipe is a savory, super quick, and easy meal that's the perfect way to elevate ground beef to a new level. With its rich flavors and tender and velvety ground beef, it's a must-try for any Asian food lover who wants a cozy one-bowl meal!
Table of Contents
- Why You’ll Love This Asian Beef Bowls Recipe
- Chinese Ground Beef Bowl Ingredients
- How to Make Asian Beef Bowls
- Joyce’s Tips For Making the Best Asian Beef Bowls
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- Storing and Reheating
- More Chinese Beef Recipes You May Like
- Did You Make This Chinese Minced Beef Recipe?
- Recipe Card
If you're a fan of juicy, flavorful cozy one bowl dishes, then these Asian beef bowls are guaranteed to impress. Packed with tons of flavor and the perfect blend of Asian sauces, they're a guaranteed hit for any meal.
If you're looking for more dishes that offer the same ease and convenience as these Asian beef bowls, then my 15-minute beef noodle stir fry or teriyaki chicken yaki noodles are a must-try.
Why You’ll Love This Asian Beef Bowls Recipe
- Juicy, Tender Ground Beef: The marinade in this Cantonese ground beef recipe has a silky, tender ground beef texture and not the typical dry, coarse, crumbly texture, which gives this rice bowl an even more cozy meal.
- Quick, Simple, Delicious: This recipe is a perfect example of how simple ingredients and a straightforward cooking process can deliver a delicious meal in no time.
- Comfort Food in One Bowl: With its hearty beef and savory sauce, this dish is the ultimate comfort food, perfect for any day of the week.
Chinese Ground Beef Bowl Ingredients
- Ground Beef: Any type of ground beef will work for this ground beef dish. Keep in mind, the fatter the ground beef, the oilier the dish will be.
- Frozen Peas: This will add pops of color and a sweet, fresh flavor to the dish. Alternatively, you can also use frozen carrots and corn as well.
- Onion: Diced onions will add extra onion flavor when they're cooked with the beef. Any type of onion will work for this recipe.
- Garlic: I add a garlic clove to give this ground beef dish a hint of garlickiness.
- Bay Leaf: Adds a subtle, earthy flavor to the dish. Remove this before serving.
- Green Onions: Used as a garnish, they add a fresh, crisp flavor and a pop of color to the dish.
- Soy Sauce, Oyster Sauce, Sugar, and Sesame Oil: This combination of sauces makes a savory and flavorful sauce that ties the whole dish together.
- Cornstarch: I use this to thicken the sauce into a gravy consistency and marinate the ground beef, which will give it that soft, velvety texture. You can also use potato starch as well.
- Chinese Five Spice (Optional): Although it is not traditional to add this to Cantonese minced beef, I will occasionally add a pinch of five spice to it to switch up the flavors. A little goes a long way and can easily overpower the whole dish, so I like to use about ⅛ teaspoon and do a taste test before adding more.
How to Make Asian Beef Bowls
Making this incredible Asian ground beef bowls with rice recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Prepare the Ingredients
Dice the Onions: Begin by dicing the onions into small, uniform pieces. This will help them cook evenly and bring out their natural sweetness.
Grate the Garlic: Next, finely mince or grate the garlic and set it aside with the diced onions.
Chop the Green Onions: Then, finely chop the green onions into small pieces, and set them aside for the very end. These will be used as a garnish, adding a fresh, crisp flavor to the dish.
Prepare the Sauce
Mix the Starch with the Soy Sauce: Mix the cornstarch with the soy sauce first until the cornstarch has fully dissolved.
Mix in the Rest of the Sauce Ingredients: Add the oyster sauce, sugar, and toasted sesame oil and mix them well. Then add in the water at the end.
Marinate the Ground Beef
Add the Marinade to the Ground Beef: In a small bowl, add the ground beef, soy sauce, water, oil, and cornstarch to it.
Mix the Ground Beef Well with the Marinade: Using a large spoon mix the beef with the marinade very well. I like to use the back of the spoon to mash the ground beef together with the marinade until I no longer see the 'strands' of ground beef.
Cook The Beef Bowls
Heat the Pan: Begin by heating a pan over medium-high heat with oil.
Add the Onions and Bay Leaf: Once the oil is hot, add the onions and bay leaf to the pan. Stir fry them until they are fragrant, and soft for about 1 minute.
Add the Garlic: Next, add the grated garlic to the pan and toast it for 30 seconds.
Add the Ground Beef: Now, add the ground beef to the pan. Stir fry it for approximately 5-7 minutes with the onions until it is fully cooked through and you no longer see any pink. Try to break up the pieces as small as possible.
Stir in the Sauce: Stir the sauce mixture again (cornstarch settles to the bottom) and pour the sauce into the pan with the beef. Keep stirring until the sauce has thickened. Simmer it for about 3 minutes.
Add the Peas: Add the peas to the pan and cook it for 1-2 minutes.
Add the Green Onions: Turn the heat off and sprinkle the chopped green onions over the ground beef, and it's done! Remove the bay leaf before serving.
(Optional) Add an Egg: You can fry a sunny side up and add one per bowl once the beef bowl has been assembled (My preferred method). Alternatively, if you want to go the traditional route, pour the Cantonese ground beef into a large serving bowl, make a small hole in the middle with a spoon, and crack a raw egg in the middle. When you're ready to serve it, mix the raw egg with the ground beef until it is fully mixed in to make it creamier.
Serve: Your Asian beef bowls are ready to be served. Enjoy them with a side of rice.
Joyce’s Tips For Making the Best Asian Beef Bowls
- Mix the Ground Beef Very Well With the Marinade: To get that tender, soft beef texture, it's very important that the corn starch is mixed very well with the minced beef. The cornstarch will help coat the ground beef to create that slippery velvet texture. To ensure I mix it well, I find it is easiest to use the back of a large metal spoon to 'smash' all the beef together with the marinade until you no longer see the "strands of ground beef" and the ground beef looks smooth.
- Use a Spatula To Cook This: To easily break up the ground beef into smaller pieces, I use the spatula in a cutting motion while it is cooking in the pan until they are in very small granular pieces.
- Use a Large Skillet or Pan: For this Asian beef bowls recipe, I recommend using a large skillet. This allows the ground beef to cook and brown evenly without overcrowding and creates less splatter, especially if you are doubling the sauce.
- (Optional) Five Spice For Extra Flavor: Although not traditional, you can also add a pinch of Chinese five spice to it for extra flavor! A little goes a long way, so usually ⅛ teaspoon is enough, but do a taste test after, and if you want more, add another ⅛ teaspoon.
- (Optional) Double the Sauce If You Like It Saucy: This ground beef recipe is already quite saucy, but if you would like even more sauce to serve it with the rice or egg noodles, you can easily double it!
- (Optional) Fried Egg vs. Raw Egg As a Topping: I personally like to add a fried sunny-side-up egg to my ground beef bowls at the very end. If you want to go the more traditional route and serve it the Cantonese way, you can pour the ground beef into a large serving bowl, make a small hole in the center, and crack a raw egg into it. Right before you serve it, mix the raw egg very well into the ground beef mixture. This will give it a creamier texture.
Serving Suggestions
- For a wholesome family dinner, serve these Asian beef bowls over a bed of steamed jasmine rice. The fluffy rice soaks up the savory sauce, providing a perfect balance to the flavorful beef.
- Traditionally, this Cantonese mince beef recipe is served with a raw egg on top. The raw egg, when mixed with the ground beef, adds an even more silky texture. If you are not comfortable with using a raw egg, you can fry a sunny-side-up egg and place it on top (which is my preferred way as well).
- I also like to make this with egg noodles or elbow macaroni instead of white rice for a cozy one-bowl meal.
- For a quick and easy lunch, serve the beef bowls with fresh greens or Chinese vegetables. The crisp, refreshing greens provide a nice contrast to the warm, savory beef.
Recipe Variation Ideas
- Spicy: If you're a fan of spicy food, this variation is for you. Add a teaspoon of crushed red pepper flakes or sriracha chili sauce to the sauce for an extra twist. This will give your Asian beef bowls a spicy twist that's perfect for those who love a bit of heat in their meals. I also like to add spicy mayo to make it even more creamier.
- Creamy: If you are serving this with egg noodles or pasta, you can also mix in a few dollops of sour cream to the ground beef after you turn off the heat to make a creamy cozy asian beef bowl, similar to a stroganoff!
Frequently Asked Questions
I recommend using jasmine rice or long-grain white rice. These varieties have a subtle flavor that compliments the savory beef and allows the sauce to be absorbed nicely.
Yes, you can. If you're using fresh peas, make sure to cook them less to ensure they don't get overcooked and mushy.
If you don't eat beef, you can substitute ground turkey or chicken. Just keep in mind that the flavor and texture will be slightly different.
Storing and Reheating
- Storing: Leftovers of this Asian beef bowls recipe can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: I highly recommend making this fresh since it is very quick and easy. You can freeze this, but once thawed, the sauce will become watery, and you may need to re-thicken it with a cornstarch slurry again.
- Reheating: For refrigerated leftovers, reheat in a pan or microwave until warmed.
More Chinese Beef Recipes You May Like
Did You Make This Chinese Minced Beef Recipe?
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Recipe Card
Asian Beef Bowls
Joyce's Recipe Notes
- Mix the Ground Beef Very Well With the Marinade: To get that tender, soft beef texture, it's very important that the corn starch is mixed very well with the minced beef. The cornstarch will help coat the ground beef to create that slippery velvet texture. To ensure I mix it well, I find it is easiest to use the back of a large metal spoon to 'smash' all the beef together with the marinade until you no longer see the "strands of ground beef" and the ground beef looks smooth.
- Use a Spatula To Cook This: To easily break up the ground beef into smaller pieces, I use the spatula in a cutting motion while it is cooking in the pan until they are in very small granular pieces.
- Use a Large Skillet or Pan: For this Asian beef bowls recipe, I recommend using a large skillet. This allows the ground beef to cook and brown evenly without overcrowding and creates less splatter, especially if you are doubling the sauce.
- (Optional) Five Spice For Extra Flavor: Although not traditional, you can also add a pinch of Chinese five spice to it for extra flavor! A little goes a long way, so usually ⅛ teaspoon is enough, but do a taste test after, and if you want more, add another ⅛ teaspoon.
- (Optional) Double the Sauce If You Like It Saucy: This ground beef recipe is already quite saucy, but if you would like even more sauce to serve it with the rice or egg noodles, you can easily double it!
- (Optional) Fried Egg vs. Raw Egg As a Topping: I personally like to add a fried sunny-side-up egg to my ground beef bowls at the very end. If you want to go the more traditional route and serve it the Cantonese way, you can pour the ground beef into a large serving bowl, make a small hole in the center, and crack a raw egg into it. Right before you serve it, mix the raw egg very well into the ground beef mixture. This will give it a creamier texture.
Ingredients
- 1 cup frozen peas
- ½ cup onions (diced, approx. 1 small onion)
- ½ teaspoon garlic (finely chopped, approx. 1 clove)
- 1 dried bay leaf
Ground Beef Marinade
- 1 lb ground beef
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2½ tablespoons water
- 1-2 tablespoons oil (Use less if you're using a fattier cut of ground beef)
Sauce
- 2½ tablespoons soy sauce
- 2½ tablespoons cornstarch
- ½ teaspoon sugar
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 1 cup cold water
- ⅛ teaspoon Chinese five spice powder (optional)
Garnish (Optional but Highly Recommended)
- 1 stalk green onion
- 1 fried egg per serving bowl
Instructions
Prepare the Ingredients
- Measure out 1 cup frozen peas and set it aside for later.
- Dice ½ cup onions into small, uniform pieces.
- Next, finely mince or grate ½ teaspoon garlic and set it aside with the diced onions.
- Then, finely chop 1 stalk green onion into small pieces, and set them aside for the very end. These will be used as a garnish, adding a fresh, crisp flavor to the dish.
Prepare the Sauce
- Mix 2½ tablespoons cornstarch with 2½ tablespoons soy sauce first until the cornstarch has fully dissolved.
- Then, add 2 tablespoons oyster sauce, ½ teaspoon sugar, and, 1 teaspoon toasted sesame oil and mix everything well.
- (Optional) If you are using Chinese five spice, add ⅛ teaspoon Chinese five spice powder and mix it into the sauce. Do a taste test, if you want more five spice flavor adding another ⅛ teaspoon.
- Then mix in 1 cup cold water and set it aside for later.
Marinate the Ground Beef
- In a bowl, add 1 lb ground beef, 1 tablespoon soy sauce, 2½ tablespoons water, 1 tablespoon cornstarch and, 1-2 tablespoons oil (omit this if you are using a fattier cut of ground beef like medium ground beef.)
- Using a large spoon mix the beef with the marinade very well. I like to use the back of the spoon to mash the ground beef together with the marinade until I no longer see the 'strands' of ground beef.
Cook the Ground Beef
- Begin by heating a pan over medium-high heat, when the pan is hot, add oil to it.
- Add the onions and 1 dried bay leaf to the pan. Stir fry them until they are fragrant, for about 1 minute.
- Next, add the grated garlic to the pan and toast it for 30 seconds.
- Now, add the ground beef to the pan. Stir fry it for approximately 5-7 minutes with the onions. Try to break up the pieces as small as possible. I find it easiest to use a spatula to do this.
- Cook the ground beef until it is fully cooked through and you no longer see any pink.
- Stir the sauce mixture again (cornstarch settles to the bottom) and pour the sauce into the pan with the beef. Keep stirring until the sauce has thickened. Simmer it for about 3 minutes.
- Add the peas to the pan and cook it for 1-2 minutes.
- Turn the heat off, and sprinkle the chopped green onions over the ground beef and it's done! Remove the bay leaf before serving.
Put the Asian Ground Beef Bowls Together
- Enjoy the beef bowls on top of steamed rice.
- (Optional) Add an Egg: You can fry a sunny side up and add one per bowl, once the beef bowl has been assembled (My preferred method). Alternatively, if you want to go the traditional route, you can pour the Cantonese ground beef into a large serving bowl, make a small hole in the middle with a spoon and crack a raw egg in the middle. When you're ready to serve it mix the raw egg with the ground beef until it is fully mixed in to make it creamier.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Josie says
I love this fast cooking food, healthy and yummy
Joyce Lee says
Hi Josie,
I do too, such a cozy and easy meal.
Lynda Curto says
I am making this tomorrow or Saturday! Think i am having company?
Joyce Lee says
Hi Lynda!
Yay! I hope you enjoy it! 🙂
Anonymous says
Joyce Lee says