Hoisin Beef and Crispy Rice Bowl | Have food on the table in no time with a simple weeknight dinner recipe up your sleeve! These rice bowls use some easy pantry ingredients are a great way to use up leftover rice. You can also use small portions of fresh vegetables and keep this recipe versatile by including any veggies you have on hand. No need to marinate the beef, simply whip up a batch of honey-hoisin sauce to deliver rich flavor to this dish. Perfect for meal prep!
1 ½ pounds beef tenderloin, cut into 1-inch cubes ¼ teaspoon black pepper 2 tablespoons honey 1 tablespoon Kikkoman® Less Sodium Soy Sauce 1 tablespoon Kikkoman® Gluten-Free Hoisin Sauce 3 cloves garlic, minced Crushed red pepper flakes, to taste 1 tablespoon + 1 tablespoon Kikkoman® Sesame Oil, divided 2 tablespoons vegetable oil 3 cups cooked white rice 1 cup shredded purple cabbage 4 carrots, shredded ¼ cup snow peas 2 green onions, chopped 1 cucumber, sliced
For serving ¼ cup chopped peanuts ¼ cup fresh basil, and mint, roughly chopped 1 lime, cut into wedges
Start by seasoning the beef with black pepper and letting it rest at room temperature while continuing to prepare the dish.
In a medium sized bowl, whisk together honey, soy sauce, hoisin, garlic and crushed red pepper (start with a pinch), Add the beef and toss, making sure the sauce coats the meat.
Heat a skillet to high heat and add a tablespoon of sesame oil. Remove the steak from its sauce, reserving the sauce, and place into the pan, allowing to brown. After 2-3 minutes, stir and again, allow to brown for another 2-3 minutes.
Pour in the reserved sauce along with 3 tablespoons of water and bring to a boil. Reduce heat to medium and simmer until the sauce is thick enough to coat the steak (3-4 minutes).
While steak is cooking, heat another large skillet on high heat, adding 1 tablespoon sesame oil and vegetable oil when the pan is hot, watching to make sure the oil is hot enough to shimmer. At this point, add the cooked rice and stir well. Press the rice gently around the skillet to get as much of the rice directly on the pan as possible. Allow it to crisp for about 3 minutes or until the rice touching the pan turns golden brown.
To serve, divide the rice among bowls and top with beef, cabbage, carrots, snow peas, green onion and cucumber. Spoon some of the sauce over the top and garnish with peanuts, basil, mint, and lime wedges, if desired.