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Asian Beef Bowl

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Makes: 4 servings adjust
Quick, easy and freezer friendly! Serve over cooked jasmine rice.



  • 2 pounds Lean Ground Beef, 90% lean
  • 34 teaspoon Baking Soda

Step 1

In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.


  • 6 tablespoons Hoisin Sauce, lee kum kee or kikkoman preferred
  • 3 tablespoons Low Sodium Soy Sauce
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Sugar
  • 12 teaspoon Crushed Red Pepper Flakes

Step 2

Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.


  • 1 tablespoon Vegetable Oil

Step 3

Once the beef is "treated" and ready to cook, heat the vegetable oil in a large, non-stick sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until no longer pink and cooked through. (I don't drain the fat - there's not that much and it adds flavor.)


  • 4 cloves Garlic, pressed or grated
  • 2 tablespoons Fresh Ginger, grated or chopped
  • 2 cups Shredded Cabbage, can sub finely shredded bagged cole slaw
  • 12 cup Shredded Carrots
  • 5 Scallions, sliced; light and dark green parts separated

Step 4

Add the garlic, ginger, shredded cabbage, shredded carrot and light-colored scallion slices. Cook, stirring frequently, until softened, a few minutes.

Step 5

Add the reserved hoisin sauce mixture from Step 2 and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.

Step 6

Gently stir in the remaining dark-colored scallion slices.


  • Toasted Sesame Seeds, optional
  • Cashews, chopped, optional

Step 7

Spoon the beef into bowls over rice. Top with sesame seeds or chopped cashews if you like.

Step 8

Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.

Step 9

Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
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