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Recipe Stir Fry Honey Hoisin Beef Bowl

Stir Fry Honey Hoisin Beef Bowl

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    11mins

Recipe Video Asian Food Beef Rice or Noodle Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 1 Tbsp. vegetable oil
  • ½ small red onion, finely chopped
  • 1 lb. ground beef
  • ½ cup mushrooms, finely chopped
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • 4 cups cooked long grain rice
  • ½ cup matchstick carrots
  • ½ avocado, sliced
  • ¼ cup scallions, sliced
  • 1 tsp. sesame seeds

Seasoning

  • salt and pepper to taste

Sauce Mix

  • ¼ cup Lee Kum Kee Hoisin Sauce
  • 1 Tbsp. rice wine vinegar
  • 3 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 3 Tbsp. honey

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
2017 Panda Premium Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Premium Cooking Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce

How to make it

  1. https://www.youtube.com/watch?v=P8hovvyfBoA&feature=youtu.be
  2. Make sauce mix by combining Lee Kum Kee Hoisin Sauce, rice wine vinegar, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, and honey. Mix all together. 
  3. Make stir fry by heating oil in a large skillet over medium high heat. Add onion and cook 2 minutes.
  4. Add in beef and season with salt and pepper. Sauté about 4 minutes. Add mushrooms, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger.
  5. Add sauce to pan and cook 2 minutes until beef is coated.
  6. Assemble bowls by adding rice to a plate, topped with beef, carrots, avocado, scallions, and sesame seeds. Serve immediately while hot.
     

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