Cantonese Style Beef Rice Bowl. Bring to a boil and lower the heat to a simmer. Stir in the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper. Remove the cover, add the peas, and stir-fry for one minute.
Just watch the salt levels, it can overwhelm if you are not careful.
If you don't have dark soy sauce, just leave it out.
If you don't have sesame oil, just leave it out.
You can have Cantonese Style Beef Rice Bowl using 16 ingredients and 12 steps. Here is how you cook that.
Ingredients of Cantonese Style Beef Rice Bowl
- It's 1 pound of ground beef.
- Prepare 1 of medium onion.
- You need 3 cloves of garlic.
- Prepare 1 of Tbl. Shaoxing wine or dry sherry.
- It's 2 1/2 cups of chicken stock.
- Prepare 3 of Tbl. Oyster sauce.
- You need 2 of Tbl. light soy sauce.
- Prepare 1 tsp. of Dark soy sauce.
- You need 1 tsp. of Sesame oil.
- You need 1/2 tsp. of Ground white or black pepper.
- You need 1 cup of frozen peas or peas & carrots.
- You need of Slurry.
- It's 2 of Tbl. Corn starch.
- Prepare 2 of Tbl. Water.
- It's of Serve.
- Prepare of Cooked rice.
Start the rice right before you start the beef and they'll both be ready at the same time. The traditional approach to making the Cantonese ground beef rice bowl is to marinate the beef in the sauce and cornstarch, then cook it in a wok. If you're tired of the same old same old ground beef recipes, give this Cantonese Beef Rice Bowls recipe a shot. -@thewoksoflife. Add ingredients directly to your favorite online grocery cart (where available).
Cantonese Style Beef Rice Bowl instructions
- Set a wok/stirfry/skillet on medium high heat. Add some oil (1-2 Tbl.).
- Add meat, stir fry until just brown, breaking into smaller bits..
- While meat is Browning, clean and chop onion and garlic.
- When meat just turns brown, add onion, garlic and wine/Sherry.
- Cook until the onion turns translucent.
- Add chicken stock.
- Bring to a boil, then add oyster sauce, soy sauce, sesame oil and ground pepper.
- Turn heat down to a simmer, cover, simmer for 10 minutes (like my fancy lid?).
- Uncover, add peas or peas & carrots, stir for 1 minute.
- Stir the cornstarch slurry, and drizzle the slurry into the sauce while stirring. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry (a teaspoon at a time) or simply let the sauce simmer and reduce a bit longer. If it's too thick, add a bit of water/stock..
- Put some cooked, hot rice in a bowl..
- Serve Cantonese Beef on top of rice.
Cook rice according to package instructions. I always use a rice cooker. Cook until the beef is almost cooked stirring occasionally. Add the soy sauce, sweet and sour sauce and thai paste and cook further for another two minutes until the beef is completely cooked. The savory sauce is perfect with steamed rice.
