Description

This High Protein Beijing Beef Rice Bowls recipe offers a flavorful and balanced meal that combines tender, marinated lean beef with a savory-sweet Beijing-style sauce, served over nutrient-rich brown or jasmine rice along with steamed vegetables. Perfect for a quick and satisfying dinner, this dish packs a protein punch while maintaining a wholesome and delicious profile.

Ingredients

Scale

Beef and 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

Cooking and Garnish

1 tbsp sesame oil
1 tbsp vegetable oil (for cooking)
2 cloves garlic, minced
1 tsp grated ginger
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)

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Instructions

Marinate the Beef: In a bowl, toss the thinly sliced beef with cornstarch, 1 tablespoon soy sauce, and rice vinegar. Let the mixture marinate for 10 to 15 minutes to tenderize the beef and enhance the 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. 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 cook, stirring frequently, until it is browned and cooked through, which should take about 5 to 6 minutes. Remove the beef from the pan and set aside.
Sauté Aromatics: In the same skillet, add sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
Add and Thicken Sauce: Pour the prepared sauce into the skillet and bring it to a simmer. Let it cook for 2 to 3 minutes until it slightly thickens, stirring occasionally to prevent sticking.
Combine Beef and Sauce: Return the cooked beef to the skillet and toss it in the sauce to coat evenly. Cook together for an additional minute to heat through and meld the flavors.
Assemble the Bowls: Divide the cooked brown or jasmine rice among four bowls, top with steamed broccoli or mixed vegetables, and spoon the Beijing beef over the top. Garnish with chopped green onions and sesame seeds if desired before serving.

Notes

For a lower sugar option, omit the honey or use a sugar substitute.
Choose lean cuts of beef such as sirloin or flank steak to keep the dish healthier.
You can substitute steamed broccoli with any other vegetables like snap peas, bell peppers, or bok choy.
If preferred, use white jasmine rice instead of brown rice for a softer texture.
Marinating the beef longer than 15 minutes (up to 1 hour) can enhance tenderness.