I got the idea for this recipe from the Salt & Lavender website (well worth a visit). Over the course of the summer, I've started to throw in whatever comes in the CSA box (or whatever I find in the crisper drawer) - red peppers, green peppers, zucchini, jalapeno. Will loves it so I've decided it's up for dinner tonight. Putting it here so I don't have to go searching every time I want to make it! I like to serve this over rice so I have also included my brown rice (thanks to Food52) and basmati rice recipes below so they are all together.
Hoisin Soy Beef Bowls
1 pound extra lean ground beef1 tablespoon (packed) brown sugar
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons sriracha sauce (or to taste)
1 teaspoon grated fresh ginger
3 cloves garlic minced
1 cup of chopped vegetables (ex. red pepper, zucchini, green pepper)
Sliced scallions for garnish
Shake together brown sugar, hoisin sauce, soy sauce, sriracha ginger, and garlic.
Sauté ground beef in a wok or skillet over medium-high heat, breaking it up. Once the beef is cooked through, reduce the heat to medium and stir in the sauce mix. Then add vegetables and stir fry until they are tender crisp.
Garnish with scallions (and/or other things you like)
2 1/2 c water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375F.
Pour rice into an 8 inch square glass baking dish.
Bring water, butter, and salt to a boil in a covered saucepan. Pour it over the rice, stir, and cover tightly with foil.
Preheat oven to 350F.
Baked Brown Rice
1 1/2 c medium or short grained brown rice2 1/2 c water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375F.
Pour rice into an 8 inch square glass baking dish.
Bring water, butter, and salt to a boil in a covered saucepan. Pour it over the rice, stir, and cover tightly with foil.
Bake for 1 hour. Uncover, fluff with a fork, and serve.
oil
1 3/4 c water
1/2 tsp salt
Simplest Basmati
1 c basmati riceoil
1 3/4 c water
1/2 tsp salt
Saute rice in a little oil until some grains are translucent. Add water and salt. Bring to a boil, cover, and bake for 17 minutes. Fluff with fork before serving. Can add in toasted pine nuts and/or herbs or other extras prior to serving. Perfect every time.
This Hoisin Soy Beef Bowl recipe is a flavorful and versatile dinner idea. The combination of hoisin sauce and sriracha adds a great depth of flavor to the beef. I love how it encourages the use of seasonal vegetables from the CSA box. Perfect for weeknights!
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The Baked Brown Rice method is brilliant. It’s simple, hands-off, and yields perfectly cooked rice every time. The buttery flavor must complement the Hoisin Soy Beef Bowls wonderfully.
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I appreciate the addition of a Simplest Basmati Rice recipe. The sautéing of the grains before cooking likely enhances its flavor. Plus, the option to add pine nuts and herbs makes it customizable for any meal.
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The combination of fresh ginger and garlic in the Hoisin Soy Beef Bowl sauce must provide a lovely aromatic flavor. This recipe seems like a crowd-pleaser!
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The flexibility of adding different veggies based on what’s available is what makes this recipe so practical. Zucchini and bell peppers would add a nice crunch to the dish.
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The Baked Brown Rice method using an oven is a game changer. It's especially helpful when multitasking in the kitchen for a busy weeknight dinner.
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Including the Simplest Basmati recipe alongside the beef bowls ensures the full meal plan is available in one place. It’s so convenient to have these paired together!
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The sauce mixture for the beef bowls is simple yet effective. The sriracha gives it a spicy kick, which can be adjusted to taste—a versatile and beginner-friendly recipe!
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This recipe is a great inspiration for trying out Asian-style flavors at home. Pairing it with the Simplest Basmati ensures a quick and satisfying meal.
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The tip about fluffing rice with a fork ensures the perfect texture every time. These rice recipes pair beautifully with the Hoisin Soy Beef Bowls for a hearty dinner.
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