Discover the allure of these Crunchy Asian Beef Bowls—a potential standout in your kitchen. With just a 20-minute preparation time, you’ll be astonished by the rich flavors and delightful crunch these bowls deliver. This is the kind of meal that will become a recurring favourite, loved by the entire family!
While this beef recipe doesn’t boast a heavy sauce (which is perfectly unnecessary in this case), the combination with rice and crunchy slaw elevates it to a whole new level—each bite becomes truly heavenly!
Why you’ll love this 20 minute dinner
These bowls don’t adhere strictly to Chinese or any other defined cuisine; instead, they represent a delightful fusion of various Asian sauces and flavourings. But let me tell you—prepare to fall in love with them! Here’s why:
- SUPER QUICK: Nothing beats a recipe that’s both super quick and bursting with flavor, and this one takes only 20 MINUTES! Yay…
- DELICIOUS: This is truly a simple yet delectable meal. Thanks to the sweetness from the kecap manis, it’s a hit with kids. You can leave off the slaw if it’s not their thing; it still tastes absolutely amazing with just the beef and rice.
- TEXTURAL: This dish offers a delightful array of textures—soft (rice), medium (mince), and crunchy (slaw). Combine them all, and it’s simply scrumptious!
- BUDGET: A fairly budget-friendly option for a family meal, especially with the use of beef mince (ground beef).
- ADAPTABLE: Feel free to swap out beef for chicken, turkey, or pork mince if you prefer.
- CHEATS SLAW: To save even more time, opt for a packet of dry coleslaw mix instead of making it from scratch. Look for a ‘finely cut’ coleslaw mix if available.
How to make
Similar to any Asian stir-fry recipe, this dish comes together swiftly. Ensure all your ingredients are prepped and ready to go before you start cooking!
MAKE THE SAUCE
Combine all the sauce ingredients in a small bowl, stirring well to combine. Set aside.
PREPARE THE CRUNCHY SLAW
Finely slice the cabbages (or use a mandolin) and spring/green onions. Place into a large bowl and add the coriander and chilli. Toss well to combine. Set aside.
BROWN THE MINCE
Heat oil in frying pan or skillet. Add onion, garlic and ginger, cook, stirring for 1 minute. Crumble in the mince with your fingers then break the mince up with your spoon as you cook it for about 6-7 minutes or until well browned and lightly caramelised.
ADD THE SAUCE
Once your meat is well browned, pour over the sauce and cook, stirring, for 1-2 minutes more or until syrupy.
SERVE
Dish up the rice between serving bowls, top with mince and crunchy slaw. Drizzle with a little Kewpie mayonnaise (this elevates the whole dish – do not leave it out) and sprinkle with some toasted sesame seeds. Watch everyone devour this delicious Asian beef bowl…
20 Minute Crunchy Asian Beef Bowls
Equipment
- Large frypan or skillet
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 teaspoons crushed garlic
- 2 teaspoons grated ginger
- 500g beef mince (I used lean -10% fat)
SAUCE
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
SLAW
- 4 cups finely shredded cabbage (I used a mixture of red & green)
- 3 spring/green onions, thinly sliced on the diagonal
- ½ cup roughly chopped coriander leaves and stems
- 1 long red chilli, thinly sliced (or use 1/2-1 teaspoon dried chilli flakes)
TO SERVE
- Steamed rice
- Kewpie mayonnaise, to drizzle
- Toasted sesame seeds
Instructions
SAUCE
- Place all ingredients into a bowl and stir well to combine. Set aside.
SLAW
- Place all ingredients into a large bowl and toss well to combine. Set aside.
BEEF
- Heat oil in a large frying pan over medium high heat. Add the onion, garlic and ginger and cook, stirring often, for 1 minute.
- Crumble in the beef mince and cook, breaking up large lumps with the a spoon, for 6-7 minutes or until well browned and lightly caramelised. Pour in the sauce and cook, stirring, for a further 1-2 minutes or until syrupy.
TO SERVE
- Divide rice between serving bowls and top with mince and slaw. Drizzle with Kewpie mayonnaise and garnish with toasted sesame seeds. Serve!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - KECAP MANIS
Kecap manis is an Indonesian sweet soy sauce, thicker and more syrupy than regular soy sauce, with a delightful sweetness. You can find it at most supermarkets, grocery stores, or your local Asian grocer. Some brands might simply label it as “Sweet Soy Sauce.” - CHINESE COOKING WINE
Also known as Shaoxing wine, it can be found in the Asian section of many large supermarkets, gourmet food stores, or Asian grocers. If unavailable, you can substitute it with dry sherry, mirin, sake, or, for a non-alcoholic option, chicken stock. - KEWPIE MAYONNAISE
Kewpie mayo is a Japanese mayonnaise renowned for its umami-rich and tangy-sweet flavour. You can find it in supermarkets, grocery stores, online, or at your local Asian grocer. It’s a superior mayonnaise that truly elevates this recipe. Don’t skip it! - NUTRITIONAL INFORMATION
The provided nutritional information (calories) is an estimate and has been derived from online calculators, so it may not be exact. It does not include serving suggestions or garnishes that you may choose to serve with the meal.
You may also enjoy
- Thai Chicken Larb Salad – this mouthwatering chicken mince salad will get your tastebuds dancing and can be on the table in 20 minutes.
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