Description
Quick weeknight dinner! Savory beef stir-fry over fluffy rice with customizable toppings.
Ingredients
Units
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Hoisin sauce:
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1/4 tsp crushed red pepper flakes (optional, for heat)
Beef and vegetables:
- 1 tbsp neutral oil (vegetable or canola)
- 1/2 small red onion, finely chopped
- 1/2 cup (about 50 g) mushrooms (button or baby bella), finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 lb (454 g) ground beef (ground sirloin recommended)
- Salt and freshly ground black pepper, to taste
Bowls:
- 4 cups (about 740 g) cooked long-grain rice (jasmine or basmati)
Toppings:
- 1 medium carrot, cut into matchsticks
- 1 avocado, sliced or diced
- A handful of microgreens
- 3-4 scallions, sliced or cut into curls
- 1 tbsp sesame seeds
- Crushed red pepper flakes, to taste
Instructions
- Make the sauce: whisk together the hoisin sauce, soy sauce, honey, rice vinegar, and red pepper flakes (if using) in a small bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 1–2 minutes until starting to soften.
- Add the ground beef, season with salt and pepper, and cook, breaking up the meat, until almost browned, about 4 minutes. If using regular ground beef or chuck, drain excess fat from the pan before continuing.
- Add the mushrooms and stir-fry for 3–4 minutes more.
- Add the garlic and ginger; season lightly with salt and pepper. Cook until aromatic, about 1 minute.
- Pour the sauce over the beef mixture and cook, stirring, for 2 minutes until everything is coated and the beef is cooked through. Taste and adjust seasoning.
- Divide the rice among serving bowls. Spoon the hoisin beef over the rice.
- Top with carrot matchsticks, avocado, microgreens, scallions, sesame seeds, and a pinch of crushed red pepper flakes. Serve immediately.
Notes
Ground sirloin gives the best balance of flavour and leanness here. If you use regular ground beef, drain off any excess fat after browning and before adding the mushrooms. For a richer result, marinate the beef in a small amount of the sauce for 30 minutes before cooking. Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80