Okay… this one shocked me. I threw it together because I did not feel like cooking, and it ended up tasting like something I’d order from my favorite takeout spot. It’s sweet, sticky, savoury, a little tangy, and the whole thing comes together faster than rice cooks. It’s cheap, easy, and a total weeknight win.
Serve it over sticky white rice, load it up with green onions and sesame seeds, and try not to eat the whole pan. I failed.
Peking-Style Ground Beef Bowls (Better Than Takeout!)
4
servings10
minutes10
minutes515
kcalIngredients
1 lb ground beef
2 tbsp rice vinegar
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp ginger powder
1–2 tbsp brown sugar (to taste)
1 tbsp cornstarch
1/4 cup water (for the sauce + deglazing)
Cooked sticky white rice
Green onion, sliced
Sesame seeds
Directions
- Add your ground beef to a hot pan and cook until browned, breaking it up as you go. Drain excess fat if needed.
- To the pan, add hoisin, soy sauce, rice vinegar, ginger powder, brown sugar, cornstarch, and water and stir together until smooth.
- Spoon over sticky white rice and top with sliced green onions and sesame seeds
Notes
- Add an extra splash of soy sauce if you want it less sweet, or a bit more brown sugar if you want it stickier.
❓ FAQs
Can I make this ahead of time?
Yep! It reheats so well. Just warm it in a pan with a splash of water.
Can I use fresh ginger?
For sure. Use about 1–2 tsp grated.
Is hoisin the same as oyster sauce?
Nope – but they both taste amazing. Don’t swap them 1:1 unless you adjust the sweetness with extra sugar.
Feeling something different? Try my Creamy One-Pot Chicken & Cauliflower
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Affiliate pick: This enameled cast iron Dutch oven is the one I always recommend – it cooks evenly, keeps heat beautifully, and lasts forever.
