Spicy Hoisin Beef Bowls with Buttery Rice and Cabbage

These Spicy Hoisin Beef Bowls are the ultimate weeknight dinner: ready in just 20 minutes, packed with bold flavors and totally satisfying. Juicy ground beef is browned with shredded red cabbage and scallions, then simmered in a punchy sauce made with hoisin, sweet Thai chili sauce, sweet soy glaze and a squeeze of fresh lime. The result is a sweet, spicy and tangy mixture that’s absolutely irresistible.

Spooned over fluffy jasmine rice tossed with butter, these bowls are finished with a sprinkle of scallion greens and sesame seeds for a nutty crunch. It’s a complete meal that comes together faster than takeout – and tastes even better. Get ready to be bowled over!

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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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water 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. 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 in the pan, 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, sweet soy glaze and sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
4. Fluff rice with a fork and stir in butter until melted. Season with salt and pepper. Divide rice between bowls and top with the beef mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well. Adjust cooking time and water according to package directions.

Is this dish very spicy?

It has a mild to medium heat from the Thai chili sauce. You can adjust the amount to suit your taste.

Can I make this recipe gluten-free?

Use gluten-free hoisin sauce, soy sauce and sweet soy glaze. Check labels to ensure all ingredients are gluten-free.