Beef Asian Bowls with Oven Roasted Veg

This dish has an intense flavour. It’s not very saucy, but still juicy and really delicious! Add this simple and quick dish to your weeknight meal plan rotation.

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 ⅓ cup (75 mL) soy sauce
 ¼ cup (60 mL) EACH hoisin sauce and oyster sauce
 2 tbsp (30 mL) dry sherry or rice wine
 2 tbsp (30 mL) liquid honey
 4 tsp (20 mL) sesame oil, divided
 1 lb (500 g) Lean Ground Beef
 4 cups 1 L) chopped vegetables (fresh, frozen, any mix)
 1 tbsp (15 mL) sesame oil
 1 tsp (5 mL) salt
 ¼ tsp (1 mL) pepper
 1 small onion, diced finely
 2 cloves garlic, minced
 4 cups (1 L) hot cooked rice (brown, basmati or jasmine) or quinoa
 Sesame seeds (optional)
1

1. Whisk together soy sauce, hoisin sauce, oyster sauce, dry sherry, honey, 1 tsp (5 mL) sesame oil and pepper in a small bowl. Set aside.

2. Toss vegetables with remaining (15 mL) sesame oil, salt and pepper on a large rimmed baking. Spread out in a single layer.

3. Roast vegetables in a preheated 425ºF oven for 10 to 12 minutes for tender vegetables or up to 25 minutes for hearty vegetables (see Tip), until just tender.

4. Meanwhile, cook ground beef, onion and garlic over medium-high heat in a large skillet, breaking up beef into chunks with back of a spoon , for 8 to 10 minutes until beef is thoroughly cooked and onion is softened. Stir in half of sauce mixture and cook, stirring, for 2 minutes until sauce thickens slightly. Remove from heat.

5. To assemble rice bowls, place 1 cup (250 mL) rice in each of 4 serving bowls. Top each with roasted vegetables and beef mixture. Drizzle each with remaining sauce. Garnish with sesame seeds (if using).

Tips
2

If you do not want to use sherry or rice wine, substitute beef or vegetable broth or water.

Tender vegetables such as zucchini, asparagus, sweet peppers or green beans will roast more quickly while hearty ones such as broccoli, cauliflower, carrots, Brussels sprouts will take longer. If you’re mixing tender and hearty vegetables, toss them with the seasonings separately and roast the hearty ones for 10 to 15 minutes, then add the tender vegetables to the baking sheet.

Ingredients

 ⅓ cup (75 mL) soy sauce
 ¼ cup (60 mL) EACH hoisin sauce and oyster sauce
 2 tbsp (30 mL) dry sherry or rice wine
 2 tbsp (30 mL) liquid honey
 4 tsp (20 mL) sesame oil, divided
 1 lb (500 g) Lean Ground Beef
 4 cups 1 L) chopped vegetables (fresh, frozen, any mix)
 1 tbsp (15 mL) sesame oil
 1 tsp (5 mL) salt
 ¼ tsp (1 mL) pepper
 1 small onion, diced finely
 2 cloves garlic, minced
 4 cups (1 L) hot cooked rice (brown, basmati or jasmine) or quinoa
 Sesame seeds (optional)

Directions

1

1. Whisk together soy sauce, hoisin sauce, oyster sauce, dry sherry, honey, 1 tsp (5 mL) sesame oil and pepper in a small bowl. Set aside.

2. Toss vegetables with remaining (15 mL) sesame oil, salt and pepper on a large rimmed baking. Spread out in a single layer.

3. Roast vegetables in a preheated 425ºF oven for 10 to 12 minutes for tender vegetables or up to 25 minutes for hearty vegetables (see Tip), until just tender.

4. Meanwhile, cook ground beef, onion and garlic over medium-high heat in a large skillet, breaking up beef into chunks with back of a spoon , for 8 to 10 minutes until beef is thoroughly cooked and onion is softened. Stir in half of sauce mixture and cook, stirring, for 2 minutes until sauce thickens slightly. Remove from heat.

5. To assemble rice bowls, place 1 cup (250 mL) rice in each of 4 serving bowls. Top each with roasted vegetables and beef mixture. Drizzle each with remaining sauce. Garnish with sesame seeds (if using).

Tips
2

If you do not want to use sherry or rice wine, substitute beef or vegetable broth or water.

Tender vegetables such as zucchini, asparagus, sweet peppers or green beans will roast more quickly while hearty ones such as broccoli, cauliflower, carrots, Brussels sprouts will take longer. If you’re mixing tender and hearty vegetables, toss them with the seasonings separately and roast the hearty ones for 10 to 15 minutes, then add the tender vegetables to the baking sheet.

Beef Asian Bowls with Oven Roasted Veg