Description
This High Protein Beijing Beef Rice Bowl recipe features tender lean beef slices marinated and stir-fried in a flavorful sauce, served atop steamed rice and vegetables. It’s a quick and nourishing Asian-inspired dish perfect for a balanced dinner packed with protein and vibrant flavors.
Ingredients
Scale
Beef Marinade
- 1 lb lean beef (sirloin or flank steak), thinly sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Sauce
- 1/4 cup low-sugar ketchup
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar (optional)
- 1/4 cup water
Vegetables & Garnishes
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 3 cups cooked brown rice or jasmine rice
- 2 cups steamed broccoli or mixed vegetables
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced beef with cornstarch, 1 tablespoon soy sauce, and rice vinegar to coat evenly. Allow it to marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a small bowl, whisk together the low-sugar ketchup, 2 tablespoons soy sauce, hoisin sauce, honey (if using), and water until smooth. Set this sauce mixture aside for later use.
- Cook the Beef: Heat vegetable oil in a skillet or wok over high heat. Add the marinated beef and stir-fry it until browned and fully cooked, about 5 to 6 minutes. Remove the beef from the pan and set it aside temporarily.
- Sauté Aromatics: In the same skillet, add sesame oil along with minced garlic and grated ginger. Sauté for about 30 seconds or until fragrant to release their flavors.
- Simmer the Sauce: Pour the prepared sauce into the skillet and let it simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
- Combine Beef and Sauce: Return the cooked beef back into the skillet and toss well to coat all pieces evenly with the sauce. Cook for an additional minute to heat everything through.
- Assemble the Bowls: Divide the cooked rice and steamed vegetables into four bowls. Top each with the Beijing beef mixture. Garnish with chopped green onions and optional sesame seeds before serving.
Notes
- Using lean cuts like sirloin or flank steak keeps the dish high in protein yet low in fat.
- Marinating the beef with cornstarch helps tenderize and gives a silky texture.
- You can substitute low-sugar ketchup with tomato paste plus a bit of sweetener to control sugar content.
- Steamed broccoli or mixed vegetables add fiber and nutrients, but feel free to use your favorite veggies.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
