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Recipes
Asian-Style Ground Beef Bowls with Oven-Roasted Veg

Recipe

Asian-Style Ground Beef Bowls with Oven-Roasted Veg

10 min prep

35 min cooking

Serves 4

Difficulty 1/5

This dish has an intense flavour. It’s not very saucy, but still juicy and really delicious! Add this simple and quick dish to your weeknight meal plan rotation.

Ingredients

⅓ cup (75 mL) soy sauce ¼ cup (60 mL) EACH hoisin sauce and oyster sauce 2 tbsp (30 mL) dry sherry or rice wine 2 tbsp (30 mL) liquid honey 4 tsp (20 mL) sesame oil, divided 1 lb (500 g) Lean Ground Beef 4 cups (1 L) chopped vegetables (fresh, frozen, any mix) ½ tsp (2 mL) pepper, divided 1 tsp (5 mL) salt 1 small onion, diced finely 2 cloves garlic, minced 4 cups (1 L) hot cooked rice (brown, basmati or jasmine) or quinoa Sesame seeds (optional)

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Directions

1. Whisk together soy sauce, hoisin sauce, oyster sauce, dry sherry, honey, 1 tsp (5 mL) sesame oil and ¼ tsp (1 mL) of the pepper in a small bowl. Set aside. 2. Toss vegetables with remaining 1 tbsp (15 mL) sesame oil, salt and remaining ¼ tsp (1 mL) pepper on a large rimmed baking sheet. Spread out in a single layer. 3. Roast vegetables in a preheated 425ºF oven for 10 to 12 minutes for tender vegetables or up to 25 minutes for hearty vegetables (see Tip), until just tender. 4. Meanwhile, cook ground beef, onion and garlic over medium-high heat in a large skillet, breaking up beef into chunks with back of a spoon, for 8 to 10 minutes until beef is thoroughly cooked and onion is softened. Stir in half of sauce mixture and cook, stirring, for 2 minutes until sauce thickens slightly. Remove from heat. 5. To assemble rice bowls, place 1 cup (250 mL) rice in each of 4 serving bowls. Top each with roasted vegetables and beef mixture. Drizzle each with remaining sauce. Garnish with sesame seeds (if using).

Tip

If you do not want to use sherry or rice wine, substitute beef or vegetable broth or water.

Tender vegetables such as zucchini, asparagus, sweet peppers or green beans will roast more quickly while hearty ones such as broccoli, cauliflower, carrots, Brussels sprouts will take longer. If you’re mixing tender and hearty vegetables, toss them with the seasonings separately and roast the hearty ones for 10 to 15 minutes, then add the tender vegetables to the baking sheet.

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef Chuck

Ground Beef

Lean Ground Beef (17% Max. fat)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.