Chinese · Dinner
Spicy Beef Rice Bowl
Stir-fried beef sirloin in a Sichuan-inspired sauce built on doubanjiang, garlic and ginger, tossed with scallion and dried chili over steamed jasmine rice. The sauce carries fermented heat and dark soy depth, finished with sesame oil and a scatter of sesame seeds for crunch.
$7
12 minsPrep
13 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
625Calories
48.2gProtein
30.5gFat
40.8gCarbs
5.6gSugar
2.8gFiber
1487mgSodium
143mgChol
8.1gSat Fat
785mgPotassium
68mgCalcium
5mgIron
3.2mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
Instructions
1
Prep
Toss beef sirloin with cornstarch and soy sauce until coated, then marinate 10 minutes.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, then add beef and sear 90 seconds per side until browned but still pink inside.
3
Bloom
Add minced garlic, ginger, and scallion whites to the wok over medium heat and stir 30 seconds until fragrant.
4
Fry
Stir in doubanjiang and torn dried chilies over medium heat for 1 minute until the paste turns brick red.
5
Deglaze
Pour Shaoxing wine into the wok and scrape the base for 20 seconds until the alcohol smell fades.
6
Toss
Return beef to wok with sugar and toss over high heat 1 minute until sauce clings glossily.
7
Finish
Drizzle sesame oil over beef, scatter sliced scallion greens and sesame seeds, and toss once.
8
Plate
Spoon jasmine rice into a bowl and top with spicy beef and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 300g300g cooked jasmine rice
- 2 tbsp2 tbsp doubanjiang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 44 dried chilies
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp sugar-white
- 2 tbsp2 tbsp Shaoxing wine
