Easiest Way to Prepare Delicious Cantonese Style Beef Rice Bowl

Easiest Way to Prepare Delicious Cantonese Style Beef Rice Bowl Delicious, fresh and tasty.

Cantonese Style Beef Rice Bowl. Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice! The Cantonese ground beef and egg bowl is somewhere between Shakshuka and shepherd's pie. It is a one-pan egg dish that is bright and bursting with flavor, so you'd feel comfortable eating it for breakfast, lunch, dinner, or any snack time in between.

The Cantonese beef stew is best to serve with steamed rice and noodles.

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You can cook Cantonese Style Beef Rice Bowl using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Cantonese Style Beef Rice Bowl

1. It’s 1 pound of ground beef.

2. Prepare 1 of medium onion.

3. It’s 3 cloves of garlic.

4. It’s 1 of Tbl. Shaoxing wine or dry sherry.

5. You need 2 1/2 cups of chicken stock.

6. It’s 3 of Tbl. Oyster sauce.

7. It’s 2 of Tbl. light soy sauce.

8. You need 1 tsp. of Dark soy sauce.

9. It’s 1 tsp. of Sesame oil.

10. It’s 1/2 tsp. of Ground white or black pepper.

11. It’s 1 cup of frozen peas or peas & carrots.

12. Prepare of Slurry.

13. You need 2 of Tbl. Corn starch.

14. It’s 2 of Tbl. Water.

15. You need of Serve.

16. You need of Cooked rice.

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Gyudon is the ubiquitous Japanese beef rice bowl, found all over Japan (and the rest of world).

At places like Yoshinoya you can buy a bowl of gyudon in Japan for as little as two dollars, but made at home this recipe is cheap to make and nearly foolproof.

This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe.

Cantonese Style Beef Rice Bowl step by step

1. Set a wok/stirfry/skillet on medium high heat. Add some oil (1-2 Tbl.).

2. Add meat, stir fry until just brown, breaking into smaller bits..

3. While meat is Browning, clean and chop onion and garlic.

4. When meat just turns brown, add onion, garlic and wine/Sherry.

5. Cook until the onion turns translucent.

6. Add chicken stock.

7. Bring to a boil, then add oyster sauce, soy sauce, sesame oil and ground pepper.

8. Turn heat down to a simmer, cover, simmer for 10 minutes (like my fancy lid?).

9. Uncover, add peas or peas & carrots, stir for 1 minute.

10. Stir the cornstarch slurry, and drizzle the slurry into the sauce while stirring. The sauce should thicken until it coats a spoon. If its 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..

11. Put some cooked, hot rice in a bowl..

12. Serve Cantonese Beef on top of rice.

And if you ever get to cook both of them, I'd like to hear which one you like better.

Compared to Sichuan style beef stew, the Cantonese style.

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This Cantonese Style Beef Congee includes XO sauce, oyster sauce and egg.

Stir in beef slices and bring the congee to a boil.