Description
These High Protein Beijing Beef Rice Bowls feature tender, lean beef in a sweet and savory sauce served over fluffy rice with fresh veggies — a perfect post-workout or meal prep option.
Ingredients
Scale
- 1 lb lean beef (sirloin or flank steak), thinly sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup low-sugar ketchup
- 2 tbsp soy sauce (for sauce)
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar (optional)
- 1/4 cup water
- 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)
Instructions
- In a bowl, toss sliced beef with cornstarch, 1 tbsp soy sauce, and rice vinegar. Let marinate for 10–15 minutes.
- In a small bowl, whisk together ketchup, 2 tbsp soy sauce, hoisin sauce, honey, and water. Set aside.
- Heat vegetable oil in a skillet or wok over high heat. Add beef and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, add sesame oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
- Pour in the sauce and simmer for 2–3 minutes until slightly thickened.
- Return beef to the pan and toss to coat in the sauce. Cook for another minute until heated through.
- Assemble bowls with rice, steamed vegetables, and Beijing beef. Top with green onions and sesame seeds.
Notes
- Use cauliflower rice for a low-carb option.
- Double the sauce if you prefer extra coating or to drizzle over rice.
- This dish is great for meal prep — keeps well for 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg