Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, cantonese style beef rice bowl. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cantonese Style Beef Rice Bowl is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Cantonese Style Beef Rice Bowl is something that I’ve loved my entire life.
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! The Cantonese ground beef and egg bowl is somewhere between Shakshuka and shepherd's pie. It is a one-pan egg dish that is bright and bursting with flavor, so you'd feel comfortable eating it for breakfast, lunch, dinner, or any snack time in between.
To get started with this recipe, we must prepare a few ingredients. You can have cantonese style beef rice bowl using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cantonese Style Beef Rice Bowl:
- Prepare 1 pound ground beef
- Take 1 medium onion
- Get 3 cloves garlic
- Make ready 1 Tbl. Shaoxing wine or dry sherry
- Prepare 2 1/2 cups chicken stock
- Prepare 3 Tbl. Oyster sauce
- Prepare 2 Tbl. light soy sauce
- Get 1 tsp. Dark soy sauce
- Take 1 tsp. Sesame oil
- Make ready 1/2 tsp. Ground white or black pepper
- Get 1 cup frozen peas or peas & carrots
- Make ready Slurry
- Make ready 2 Tbl. Corn starch
- Prepare 2 Tbl. Water
- Take Serve
- Make ready Cooked rice
Photo "Cantonese style beef rice noodles" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. 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. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe.
Steps to make Cantonese Style Beef Rice Bowl:
- 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
And if you ever get to cook both of them, I'd like to hear which one you like better. Compared to Sichuan style beef stew, the Cantonese style. Marion's Kitchen Previous Next More Awesome Recipes Just For You INGREDIENT Cantonese Beef 'Chow Fun' Noodles European Print This. This Cantonese Style Beef Congee includes XO sauce, oyster sauce and egg. Stir in beef slices and bring the congee to a boil.
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