Savory Char Siu Beef Bowl (Printable Version)
Juicy char siu beef over jasmine rice with steamed broccoli, carrots, cucumber and sesame-scallion finish.
# What You Need:
→ Beef & Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tablespoons hoisin sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon brown sugar
06 - 1 tablespoon Shaoxing wine or dry sherry
07 - 1 tablespoon oyster sauce
08 - 2 teaspoons toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon five-spice powder
11 - ½ teaspoon ground white pepper
→ Rice
12 - 2 cups jasmine rice
13 - 2½ cups water
14 - ¼ teaspoon salt
→ Toppings
15 - 1 cup steamed broccoli florets
16 - 1 cup shredded carrots
17 - 2 scallions, finely sliced
18 - 1 tablespoon 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 well combined.
02 - Add the thinly sliced beef to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor penetration.
03 - Rinse jasmine rice under cold running water until the water runs clear. Combine rinsed rice, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
04 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated beef slices in a single layer, working in batches if needed. Sear for 2 to 3 minutes per side until deeply caramelized and just cooked through. Transfer to a plate and set aside.
05 - Divide the fluffy jasmine rice among four bowls. Arrange the seared beef, steamed broccoli, shredded carrots, and cucumber slices over the rice. Garnish with sliced scallions and toasted sesame seeds. Drizzle with chili oil or sriracha if desired and serve immediately.
# Helpful Hints:
01 -
- The marinade doubles as a glaze, so every single bite is packed with that sweet, savory Cantonese flavor you usually only get from a proper barbecue shop.
- It comes together in under an hour but tastes like you spent all afternoon tending to it.
02 -
- Do not skip the overnight marinade option if you have the time because the beef transforms from good to genuinely restaurant quality with that extra rest.
- Work in batches when searing because an overcrowded pan will steam the meat instead of caramelizing it and you will lose that char siu char entirely.
03 -
- Use the leftover marinade from the beef bowl to brush onto the meat during the last 30 seconds of cooking for an extra thick, lacquered glaze that clings to every bite.
- A quick hit of sesame oil drizzled over the finished rice before adding the toppings makes the whole bowl smell incredible and ties all the flavors together beautifully.