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Home » Categories » Meat & Poultry » Crunchy Asian Beef Bowls (20 Minutes)

Meat & Poultry · August 31, 2023

Crunchy Asian Beef Bowls (20 Minutes)

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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.
Asian beef bowls in white bowl with black fork to the side

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.

asian sauces in small glass bowls on marble benchtop
Beef bowls asian sauce in white bowl with silver teaspoon

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.

shredded cabbage in a white enamel bowl on marble bench
shredded cabbage, chilli and coriander in white enamel bowl on marble bench
dry coleslaw mixture in white enamel bowl on marble bench top

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.

Onion, garlic and ginger cooking in frypan
beef mince added to frypan
breaking up beef mince in frying pan

ADD THE SAUCE
Once your meat is well browned, pour over the sauce and cook, stirring, for 1-2 minutes more or until syrupy.

beef mince cooking a pan
beef mince cooking in a pan with Asian sauce
cooked beef mince in frypan

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 asian beef bowls and a bowl of slaw
asian beef on fork with slaw
bowl of crunchy asian beef mince in white bowl
Asian beef bowls in white bowl with black fork to the side

20 Minute Crunchy Asian Beef Bowls

These Crunchy Asian Beef Bowls might just be your next 'BIG' thing in the kitchen. Taking only 20 minutes from start to finish you will be amazed with the flavours and crunch these bowls pack. It's one of those meals you will keep coming back to time and time again the whole family loves!
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Course: Dinner
Cuisine: Asian, South East Asian
Keyword: Ground Beef Recipes, Mince Recipes
Servings: 4 people
Calories: 306kcal
Author: Kate Brodhurst

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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