Description
Honey-Soy Ginger Beef Bowls are a comforting and flavorful meal featuring tender beef in a glossy soy-ginger sauce, served over fragrant garlic rice with sautéed vegetables, creamy mayo, and crispy shallots.
Ingredients
- 6 cloves garlic, finely chopped
- 2 packets jasmine rice (about 2 cups)
- 2.5 cups water (for rice)
- 1/2 tsp salt
- 40 g butter
- 1 knob fresh ginger, finely grated
- 2 carrots, sliced
- 150 g snow peas, trimmed and halved lengthwise
- 1 bunch Asian greens, roughly chopped
- 1 long red chilli, thinly sliced (optional)
- 1 bunch coriander, roughly chopped
- 600–700 g beef rump, cut into 2 cm chunks
- Olive oil, as needed for cooking
- 100 g mayonnaise
- 1 tsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp water (for sauce)
- 1 packet crispy shallots
Instructions
- In a saucepan, melt butter with a drizzle of olive oil over medium heat. Add half the chopped garlic and cook 1–2 minutes until fragrant.
- Add rice, 2.5 cups water, and salt. Bring to a boil, stir, cover, and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered for 10–15 minutes.
- While rice cooks, prepare ginger, carrots, snow peas, Asian greens, chilli, and coriander. Mix mayonnaise with rice vinegar in a small bowl. Set aside.
- In another bowl, combine grated ginger, soy sauce, honey, 2 tbsp water, remaining garlic, and a pinch of pepper for the sauce.
- Heat olive oil in a frying pan over medium-high heat. Sauté carrots for 5 minutes. Add snow peas and Asian greens, cooking for 3–4 minutes until wilted. Transfer to a bowl and keep warm.
- Increase heat to high. Add a drizzle of oil and cook beef in two batches for 2–3 minutes each, until browned and cooked to preference. Transfer to a bowl.
- Reduce heat to medium. Add sauce to the pan and cook 2 minutes until slightly thickened. Return beef and any juices to pan and stir to coat in sauce.
- Divide garlic rice into 4 bowls. Top with sautéed vegetables and beef. Add a dollop of vinegar mayo, sprinkle with crispy shallots, and garnish with coriander and chilli if desired.
Notes
- Use chicken or tofu instead of beef for variation.
- Swap Asian greens with spinach or bok choy.
- Make ahead: garlic rice and sauce can be prepped in advance.
- Store crispy shallots separately to keep them crunchy.
- Use gluten-free soy sauce for a GF version.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 14g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
