How to Cook Delicious Cantonese Style Beef Rice Bowl

Cantonese Style Beef Rice Bowl. Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice! You see, these Cantonese beef rice bowls are kind of like…the granddaddy of that bolognese idea. The Cantonese ground beef and egg bowl is somewhere between Shakshuka and shepherd's pie.

The Best Beef Rice Bowl Recipes on Yummly Taco Rice Bowl, Cantonese Beef Rice Bowls, Easy Gyudon (japanese Beef Rice Bowl). Simmer ground beef in a creamy, warmly-spiced tomato sauce for an Asian-inspired bowl recipe that has fewer calories than takeout. 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

1. Prepare 1 pound of ground beef.
2. You need 1 of medium onion.
3. Prepare 3 cloves of garlic.
4. It's 1 of Tbl. Shaoxing wine or dry sherry.
5. Prepare 2 1/2 cups of chicken stock.
6. It's 3 of Tbl. Oyster sauce.
7. It's 2 of Tbl. light soy sauce.
8. Prepare 1 tsp. of Dark soy sauce.
9. It's 1 tsp. of Sesame oil.
10. It's 1/2 tsp. of Ground white or black pepper.
11. It's 1 cup of frozen peas or peas & carrots.
12. It's of Slurry.
13. Prepare 2 of Tbl. Corn starch.
14. You need 2 of Tbl. Water.
15. Prepare of Serve.
16. Prepare of Cooked rice.

Start rice cooking (if not using leftover rice). Heat canola and sesame oil in a large skillet over medium heat until shimmering and swirl to coat the pan, then While finishing up your beef, fry four eggs sunny side up in a little canola oil in a separate pan. Divide cooked rice evenly among four bowls and top. I came up with this Korean beef rice bowl the other night and they tasted so DANG good I knew I had to share.

Cantonese Style Beef Rice Bowl step by step

1. Set a wok/stirfry/skillet on medium high heat. Add some oil (1-2 Tbl.).
2. Add meat, stir fry until just brown, breaking into smaller bits..
3. While meat is Browning, clean and chop onion and garlic.
4. When meat just turns brown, add onion, garlic and wine/Sherry.
5. Cook until the onion turns translucent.
6. Add chicken stock.
7. Bring to a boil, then add oyster sauce, soy sauce, sesame oil and ground pepper.
8. Turn heat down to a simmer, cover, simmer for 10 minutes (like my fancy lid?).
9. Uncover, add peas or peas & carrots, stir for 1 minute.
10. 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..
11. Put some cooked, hot rice in a bowl..
12. Serve Cantonese Beef on top of rice.

Gyudon is the ubiquitous Japanese beef rice bowl, found all over Japan (and the rest of world). At places like Yoshinoya you can buy a bowl of gyudon in Japan for as little as two dollars, but made at home this recipe is cheap to make and nearly foolproof. Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Photo "Cantonese style beef rice noodles" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.