Savory Char Siu Beef Bowl (Print Version)
Juicy char siu-marinated beef atop jasmine rice with broccoli, carrots, cucumber, scallions and sesame for a bold Cantonese twist.
# 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 - ½ tsp ground white pepper
→ Rice
12 - 2 cups jasmine rice
13 - 2½ cups water
14 - ¼ 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 - ½ cup thinly sliced cucumber
20 - Chili oil or sriracha, to taste
# Directions:
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. Let marinate at room temperature for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Rinse the jasmine rice under cold running water until the water runs clear. Transfer the 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. Fluff gently with a fork before serving.
03 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated beef slices in a single layer, working in batches to avoid overcrowding. Sear for 2 to 3 minutes per side until deeply caramelized and just cooked through. Transfer the seared beef to a plate and set aside.
04 - Divide the fluffy jasmine rice among four bowls. Layer each with the char siu beef, steamed broccoli florets, shredded carrots, cucumber slices, and finely sliced scallions. Sprinkle toasted sesame seeds over the top and finish with a drizzle of chili oil or sriracha if desired. Serve immediately.
# Expert Tips:
01 -
- The five-spice and hoisin marinade caramelizes into a sticky, smoky crust that tastes like it came from a professional kitchen.
- It comes together fast enough for a weeknight but feels special enough for company.
- The toppings add crunch, freshness, and color that make every bite interesting.
02 -
- Do not overcrowd the pan because the beef will steam instead of char and you will lose that sticky caramelized crust entirely.
- For an even more blistered finish, slide the seared beef under the broiler for 2 minutes and watch it transform.
- This marinade works beautifully on chicken thighs, pork shoulder, or pressed tofu if beef is not your thing.
03 -
- Freeze the flank steak for about 20 minutes before slicing and you will get paper thin, even pieces effortlessly.
- Double the marinade and keep half in the freezer for a meal that comes together in under thirty minutes on a busy night.