Quick 20-Minute Moo Shu Beef Bowls with Buttery Rice

Craving a quick, flavor-packed dinner that beats takeout? These moo shu beef bowls come together in just 20 minutes, making them perfect for busy weeknights. Ground beef is browned with shredded red cabbage and scallions, then simmered in a bold sauce made from hoisin, sweet Thai chili sauce, sweet soy glaze and a squeeze of lime. The result is a sweet, spicy and savory topping that pairs perfectly with fluffy buttery rice.

Garnished with scallion greens and sesame seeds, each bowl offers a satisfying crunch and nutty finish. It’s a complete meal that’s high in protein and big on flavor-no delivery wait required!

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and shredded red cabbage into the pan with the beef; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin sauce, sweet Thai chili sauce, 2½ tablespoons sweet soy glaze (5 tablespoons for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4) until thoroughly combined. Turn off heat. Taste and season with juice from half the lime (whole lime for 4), salt and pepper.
4. Fluff rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. Divide rice between bowls and top with the moo shu beef mixture. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works great in this recipe. Cook it the same way as the beef.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.