Cantonese Style Beef Rice Bowl. This Cantonese Beef Rice bowl recipe is almost the same recipe. "Almost" being the operative word. You see, these Cantonese beef rice bowls are kind of like…the granddaddy of that bolognese idea. Ground beef is browned and simmered in stock, oyster sauce, soy sauce, and other delicious things, and then thickened into a sauce.

Great recipe for Cantonese Style Beef Rice Bowl. Here is a relatively easy and tasty dish. Just watch the salt levels, it can overwhelm if you are not careful. You can have Cantonese Style Beef Rice Bowl using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cantonese Style Beef Rice Bowl

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

If you don't have dark soy sauce, just leave it out. If you don't have sesame oil, just leave it out. If you're tired of the same old same old ground beef recipes, give this Cantonese Beef Rice Bowls recipe a shot. -@thewoksoflife. Add ingredients directly to your favorite online grocery cart (where available).

Cantonese Style Beef Rice Bowl step by step

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.

More information Like my sister's epic chocolate cake post, this recipe is more public service announcement than anything else. With the deep, unmistakable umami flavor of soy and oyster sauce running through it, a bowl of this Cantonese beef and eggs over rice is as comforting as it is delicious. If you are craving takeout but want to cook at home, this recipe is perfect for you! Just like my Easy Cashew Chicken or Mongolian Beef Bowls. Bulgogi is usually made with thinly shaved slices of beef, marinated and flame licked.