Savory Char Siu Beef Bowl (Printable)
Char siu-marinated beef atop jasmine rice with broccoli, shredded carrots, cucumber, scallions and sesame.
# What You’ll Need:
→ Beef & Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 1 tbsp honey
05 - 1 tbsp brown sugar
06 - 1 tbsp Shaoxing wine or dry sherry
07 - 1 tbsp oyster sauce
08 - 2 tsp toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 tsp five-spice powder
11 - ½ tsp ground white pepper
→ Rice
12 - 2 cups jasmine rice
13 - 2½ cups water
14 - ¼ tsp salt
→ Toppings
15 - 1 cup steamed broccoli florets
16 - 1 cup shredded carrots
17 - 2 scallions, finely sliced
18 - 1 tbsp toasted sesame seeds
19 - ½ cup thinly sliced cucumber
20 - Chili oil or sriracha, to taste (optional)
# How To Make It:
01 - In a mixing bowl, whisk together the hoisin sauce, soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, sesame oil, minced garlic, five-spice powder, and white pepper until fully combined. Add the thinly sliced beef and toss to coat evenly. Allow the beef to marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
02 - Rinse the jasmine rice under cold running water until the runoff turns clear. Transfer the rice to a saucepan along with the water and salt. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove the saucepan from heat and let the rice rest, still covered, for an additional 5 minutes. Fluff gently with a fork before serving.
03 - Heat a large skillet or grill pan over medium-high heat until smoking slightly. Arrange the marinated beef slices in a single layer, working in batches to avoid overcrowding. Sear each side for 2 to 3 minutes until deeply caramelized and cooked through. Transfer the seared beef to a plate and set aside.
04 - Divide the fluffed jasmine rice evenly among four bowls. Arrange the cooked beef alongside steamed broccoli florets, shredded carrots, cucumber slices, and sliced scallions over each portion of rice. Finish with a generous sprinkle of toasted sesame seeds.
05 - Drizzle each bowl with chili oil or sriracha to taste, if desired. Serve immediately while the beef is still warm and the vegetables are fresh.
# Expert Tips:
01 -
- The five-spice and hoisin combo creates that authentic Cantonese roast meat flavor without needing a actual charcoal pit.
- It comes together fast enough for a weeknight but looks like you spent all afternoon on it.
02 -
- Overcrowding the pan will steam the beef instead of searing it, so cook in batches and be patient.
- A quick finish under the broiler for two minutes gives the beef an incredible caramelized edge that the pan alone cannot match.
03 -
- Marinate the beef overnight and you will be rewarded with flavor that penetrates all the way through instead of just coating the surface.
- Toast your sesame seeds in a dry pan right before serving because thirty seconds of effort makes them exponentially more fragrant.