Savory Char Siu Beef Bowl (Printable)
Char siu-marinated beef with jasmine rice, steamed broccoli, carrots, cucumber and scallions in a savory bowl.
# What You 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 - 1/2 tsp ground white pepper
→ Rice
12 - 2 cups jasmine rice
13 - 2 1/2 cups water
14 - 1/4 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 - 1/2 cup thinly sliced cucumber
20 - Chili oil or sriracha, to taste
# How-To:
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. Add the thinly sliced beef and toss thoroughly to coat every piece. Allow 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 water runs clear to remove excess starch. Transfer the rinsed 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 from heat and let the rice rest, still covered, for 5 minutes before fluffing gently with a fork.
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 if needed to avoid crowding the pan. Sear for 2 to 3 minutes per side until deeply caramelized and cooked through. Transfer the cooked beef to a plate and set aside.
04 - Divide the fluffy jasmine rice evenly among four serving bowls. Arrange the seared char siu beef over the rice alongside steamed broccoli florets, shredded carrots, cucumber slices, and sliced scallions. Sprinkle toasted sesame seeds over each bowl and finish with a drizzle of chili oil or sriracha if desired. Serve immediately.
# Expert Tips:
01 -
- The char siu marinade transforms basic flank steak into something that tastes like it came from a professional kitchen with almost zero effort.
- Everything cooks in under an hour which makes this perfect for those evenings when takeout feels tempting but you want something homemade.
02 -
- Overcrowding the pan is the fastest way to steam your beef instead of searing it so always cook in batches and give each strip breathing room.
- Letting the rice rest covered off the heat for those five minutes makes the difference between slightly crunchy grains and perfectly tender ones.
03 -
- Freeze the flank steak for twenty minutes before slicing to get those beautiful thin strips without sawing away at the meat.
- Reserve a spoonful of the marinade before adding the beef and drizzle it over the finished bowls for an extra hit of flavor that penetrates every bite.