Description
These High Protein Beijing Beef Rice Bowls are a delicious and satisfying meal that brings the flavors of Chinese takeout right to your dinner table. Tender slices of beef are stir-fried with colorful bell peppers, onions, and a savory Beijing sauce, then served over hot rice and garnished with green onions and sesame seeds.
Ingredients
Scale
For the Beef:
- 1 1/2 pounds flank steak or sirloin, thinly sliced
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce, divided
For the Beijing Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 teaspoon chili paste or sriracha (optional)
- 1/2 cup beef broth
For Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For Serving:
- 4 cups cooked brown rice or jasmine rice
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the Beef: Toss sliced beef with cornstarch and 1 tablespoon soy sauce.
- Make the Beijing Sauce: Whisk together oyster sauce, hoisin sauce, rice vinegar, honey, ketchup, chili paste, beef broth, and remaining soy sauce.
- Stir-Fry: Heat vegetable oil in a skillet, stir-fry beef until browned, remove. Stir-fry bell peppers, onion, garlic, and ginger. Return beef, add Beijing sauce, cook until thickened.
- Serve: Over hot rice, garnish with green onions and sesame seeds.
Notes
- For extra protein, add a fried or poached egg on top of each bowl.
- To keep this lighter, swap in cauliflower rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Rice Bowl
- Method: Stir-Frying
- Cuisine: Asian-American, Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 16 g
- Sodium: 940 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 105 mg
