These Asian ground beef rice bowls are fast, easy, and delicious! Top it with a sunny-side up egg and you've got a hearty meal, sure to bring comfort with every spoonful. Make this low-carb by using cauliflower rice! It's a humble dish with simple ingredients and is sure to become a favorite.
Course dinner, Main Dishes
Cuisine Asian, Chinese
Keyword easy Chinese cooking, quick meals, rice bowls
In bowl or measuring cup, combine oyster sauce, soy sauce, Chinese cooking wine, honey, sesame oil, white pepper, and tapioca starch. Mix well and set aside.
In a large frying pan over high heat, add 2 tablespoons neutral flavored oil and fry onion to soften, about 1 minute.
Add the minced garlic and ginger to the pan and fry with the onions, about 1 minute.
Add ground beef to the pan and cook through, breaking up the meat as you fry.
Once meat is cooked, add sauce to the frying pan and mix.
Turn off the heat and add the chopped green onions.
Divide meat and scoop meat over hot rice in a bowl. Top with a fried egg, if desired.
Garnish with more chopped green onions. Serve immediately.
Notes
For a lower carb meal, serve the beef over cauliflower rice or a bed of a cooked green beans.
Tapioca starch can be substituted with cornstarch.
Use tamari or liquid aminos to substitute the light soy sauce for gluten-free.
Substitute the Chinese cooking wine with mirin or chicken broth, or omit completely.
If substituting mirin for the Chinese cooking wine, omit the honey in the recipe.
If you top your dish with an egg, I like making my egg crispy fried sunny-side up, but you can top it with a poached, over-easy, or even a soft-boiled egg.
Garnish extra chopped green onions, sesame seeds, or fried shallots.
Add some spice by serving the dish with chili oil, chili crisp, or chili sauce.