Hoisin Beef Bowls
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Hoisin beef bowls are loved by adventurous and picky eaters alike! With customizable toppings, everyone gets to build their own bowl, making it a fun and tasty dinner.
When chatting with other moms about the challenge of getting a well-balanced dinner on the table every night, they often assume that my children are good eaters. Well, I’m sorry to say: wrong! One of my kids, who shall remain nameless, tortures me every night by picking minuscule specks of onions, garlic, or whatever else out of her food. So whenever I find a new recipe that my whole family loves, I’m not just happy…I’m ecstatic.
These Asian-flavored hoisin beef bowls are a godsend: not only do they appeal to kids and adults alike, but they can also be made in just 30 minutes using ordinary supermarket ingredients. And the beauty of “bowls” is that everyone can create their own. Like it plain? Go for it. Want to dress it up with scallions, crunchy veggies, and cashews? You do you. Eating low-carb? Skip the rice and spoon the beef into lettuce cups. I promise, you can’t go wrong!
Table of Contents
“Yes – all 5 family members enjoyed this! It’s a rarity to be celebrated.”
What You’ll Need To Make Hoisin Beef Bowls
- Ground beef: Serves as the main protein; using 90% keeps the dish relatively lean and eliminates the need to drain any fat after browning.
- Baking soda: Acts as a tenderizer for the beef and also aids with browning.
- Hoisin sauce: Infuses the dish with rich, sweet, and savory flavors. Use a good-quality brand, such as Lee Kum Kee or Kikkoman.
- Soy sauce: Provides savory, umami flavor.
- Tomato paste: Adds depth and richness to the sauce, contributing a subtle sweetness and a hint of acidity.
- Asian sesame oil: Imparts a distinct nutty aroma and flavor, characteristic of Asian cuisine.
- Sugar: Balances the salty, savory, and spicy flavors by adding a touch of sweetness.
- Red pepper flakes: Infuse the dish with a subtle heat and spice; feel free to adjust to taste.
- Garlic, ginger, scallions: These aromatic ingredients form the flavor base of the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by mashing the ground beef with the baking soda. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender.
While the baking soda works its magic, chop the ginger, garlic and scallions. Then prepare the sauce by mixing together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar and red pepper flakes.
Once the beef is tenderized, brown it in a sauté pan until almost cooked through.
Add the garlic, ginger and light scallions.
Cook for a few minutes, then add the hoisin mixture.
Stir until the beef is well-coated in the sauce and cooked through. The sprinkle with the remaining scallions.
Spoon the beef mixture over rice and sprinkle with sesame seeds, shredded veggies, chopped cashews, or whatever else you like!
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Hoisin Beef Bowls
Hoisin beef bowls are loved by adventurous and picky eaters alike! With customizable toppings, everyone gets to build their own bowl, making it a fun and tasty dinner.
Ingredients
- 2 pounds 90% lean ground beef
- ¾ teaspoon baking soda
- 6 tablespoons hoisin sauce, best quality such as Lee Kum Kee or Kikkoman (use gluten-free if needed)
- 3 tablespoons soy sauce (use gluten-free if needed)
- 1 tablespoon tomato paste
- 1 teaspoon Asian sesame oil
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 4 cloves garlic, chopped
- 2 tablespoons chopped fresh ginger (see note)
- 5 scallions, sliced, light and dark green parts separated
For Serving
- Rice
- Chopped cashews
- Sesame seeds
- Shredded veggies, such as carrots, lettuce or bell peppers
Instructions
- In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
- Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
- Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
- Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
- Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
- Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
- Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 347
- Fat: 19 g
- Saturated fat: 6 g
- Carbohydrates: 11 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 979 mg
- Cholesterol: 99 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Jen, can I mix the ground beef and baking soda in the morning, store in refrigerator then finish everything after work? PH levels?
Sure, Scott, that should be fine. Enjoy!
I made this yesterday.
It was surprisingly tasty.
I will make it again.
I added boiled broccoli and carrots as vegetables.
It’s a good way to use ground beef.
Quick and delicious! Loved this!
Yum. We tucked right in! I served it on a bed of half couscous, half barley. And added some shredded beets to the toppings. As others have noted, it is a versatile recipe!
Easy and delicious. I’m always looking for new ways to use ground elk other than burgers, tacos or pasta dishes. I did the baking soda step and thought it worked fine, especially using a super lean game meat. I wasn’t sure if my husband would like it, as he’s not very adventurous about Asia-influenced dishes. He liked it, and encouraged me to make it again. I liked it a lot and can see myself making this often. Score!
I didn’t have any scallions on hand so I thinly sliced a bunch of fresh green beans from the garden. Yum!!!
Another outstanding recipe by Jenn. I made this for my family of 4 adults and 3 kids and everyone thought it was delicious. I very much appreciate how easy it was to pull together for a weeknight meal. I think you could make the meat ahead as I imagine it will reheat well. I doubled the recipe by adding ground turkey for left overs. Served with diced cucumber, shredded carrots, avocado and peanuts along with the scallions. This is a definite make again.
Fantastic! Ignore the nasty comment someone said about the baking soda. We all loved it. I added the red pepper flakes after scooping out a serving for my daughter. I served it over a blend of rice and riced cauliflower.
Absolutely disgusting, my daughter threw up it tasted so bad. I used the 3/4 tsp of baking soda and it ruined the food. If you plan on doing this, use cornstarch, not baking soda. The author is a troll, instructing her readers to use baking soda. Shame on her.
Having made made at least 20 outstanding recipes by this gifted recipe author, I suggest this comment be deleted. “Anthony” does not sound well, let alone truthful.
This is another recipe going in my recipe book. Delicious!!
Anthony, I think you should check your baking soda or measuring spoons. Something went awry for you with this recipe. I use baking soda in several recipes without it affecting the food negatively.
Anthony, I am surprised you had difficulty with this recipe. I was able to make this for my family and I not very good at cooking.
My family loved this meal.
Most of Jenn’s recipes are excellent.
I don’t know why you would say Jenn is a troll. She’s one of the nicest people and replied to my e-mail about a recipe my mother made that I have now found.
Sometimes when I mess up a recipe I simply dump the meal and don’t blame the recipe maker. Perhaps you should do the same?
I realize I’m late to the party commenting 2 years later…
No Anthony SHAME on YOU for needless name calling, and such a ridiculous comment. You must have had a terrible day, failed to follow instructions,and resorted to using Once Upon A Chef as a punching bag.
Something tells me Jenn doesn’t personalize such nonsense.
Giving 5 STARS because as with everything else on this site, it clearly deserves it!
Thank you Jenn 😊💗
Baking soda has been used for hundreds of years in Chinese cooking. Jenn is not the first one to use it. Shame on YOU! The author is not a troll. If there was a problem, it is specific to you, your baking soda quality, your daughter or possibly a problem with other items in the dish. This happens to be an excellent recipe so your comments are rather harsh.
Can this be made with ground chicken instead of beef?
Hi Victoria, I think it’ll work with ground chicken – skip the baking powder though. I’d love to know how it turns out!
Victoria, I made this last night with ground lamb and it was delicious! I added some Szechuan pepper that ground and left out the sugar. I’m sure the chicken would be wonderful as well!!
I’m wondering if I’d like to double this recipe if I’d double the baking soda as well ? I would really like to make 1 1/2 the recipe but that would be too confusing with the amounts, it’s a definite winner for my family but with hungry teenagers I find that it’s just barely enough for us. Thanks!!
Yes, I’d double the baking soda as well (and so glad your family likes it)!
Just finished eating this delicious meal. Jenn has another hit for this family, will add to my rotation. Just sent the recipe to my sons who are going to love it. So easy packed with so much flavor. Thank you Jenn!