Sweet and Spicy Hoisin Beef with Cabbage and Jasmine Rice

This saucy, sweet and spicy stir-fry comes together in just 20 minutes-faster than takeout! Ground beef is quickly browned with cabbage and scallions, then tossed in a rich blend of sweet soy glaze and tangy hoisin sauce. The result is a deeply flavorful, satisfying dish that’s perfect for busy weeknights.

Spoon the savory beef and cabbage over a bed of buttery jasmine rice and finish with a drizzle of sriracha for customizable heat. It’s a dinner dream come true: simple, fast and absolutely delicious.

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Ingredients

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Once done, stir in the butter and set aside.
2. While the rice cooks, thinly slice the scallions, separating the white and green parts.
3. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with a pinch of salt and black pepper.
4. Add the coleslaw mix and the white parts of the scallions to the skillet. Cook, stirring frequently, until the cabbage is wilted, about 2-3 minutes.
5. In a small bowl, whisk together the sweet soy glaze and hoisin sauce. Pour the sauce over the beef and cabbage mixture. Stir to coat and cook for 1 minute until heated through.
6. Serve the hoisin beef and cabbage over the buttery jasmine rice. Garnish with the green scallion tops and drizzle with sriracha to taste.

Recipe Tips

FAQ

Can I use regular soy sauce instead of sweet soy glaze?

Sweet soy glaze is thicker and sweeter than regular soy sauce. If substituting, use 3 tablespoons soy sauce plus 1 tablespoon brown sugar or honey.

What can I use instead of coleslaw mix?

Thinly shredded green cabbage and a handful of shredded carrots work perfectly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.