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Hong Kong-style Beef & Rice

When Chef Bill saw this recipe prepared on the PBS cooking show, Milk Street, he was instantly inspired to reinvent it a bit into a healthier version that uses coconut palm sugar instead of brown sugar, lean beef instead of pork, and brown rice instead of white.

He’s a lifelong fan of Asian cuisine and knew the recipe would be a knock-out. He was right. This dish is an edible kaleidoscope of flavor profiles, an aromatic treat that’s as delicious as it is easy to prepare.



This isn’t a quickie, 15-minute meal. There’s prep time involved. But I’ve learned to befriend the process because when I’m doing the prepping and not a factory, it always bodes well for my body.



Hong Kong-style Beef & Rice
Print Recipe
    Servings Prep Time
    4 people 45 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 45 minutes
    Cook Time
    25 minutes
    Hong Kong-style Beef & Rice
    Print Recipe
      Servings Prep Time
      4 people 45 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4 people 45 minutes
      Cook Time
      25 minutes
      Ingredients
      • 1 1/2 pounds lean ground beef
      • 3/4 cup light soy sauce Plus 1/4 cup
      • 1/4 cup light olive oil
      • 12 ounces shallots about 4 large
      • 10 cloves garlic chopped finely
      • 1/4 cup sherry straight or dry NOT cooking sherry
      • 3 tablespoons coconut palm sugar
      • 1 tablespoon Asian five-spice powder
      • 1 tablespoon light rice vinegar
      • 1 bunch scallions chopped for garnish
      • 3-4 cups cooked brown rice
      Servings: people
      Instructions
      1. Mix ground beef and 1/4 cup soy sauce in a glass mixing bowl. Set in the refrigerator to marinate.
      2. Peel and half the shallots and slice thinly, cross-cut. In a large, deep skillet, saute shallots in a quarter-cup of light oil on medium-high heat 15-17 minutes until well browned. Add chopped garlic and saute for an additional minute. Deglaze pan with 1/4 cup sherry.
      3. Add 3/4 cup soy sauce and bring to a medium simmer. Slowly add coconut palm sugar, 1 tablespoon at a time and blend until well-dissolved. Simmer on medium heat until the mixture is slightly thickened and syrupy.
      4. Add ground beef to the cooking liquid, mashing well so it resembles meat sauce. Cook 6-7 minutes until chopped and cooked through. Add 1 tablespoon of Asian five-spice powder and 1 tablespoon of rice vinegar and blend well.
      5. Serve in individual bowls over warm rice and garnish generously with chopped scallions.
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      1 Comment

      • Dory Morris 5 months ago Reply

        Looks and sounds delicious! Interesting idea to marinate the ground beef for added flavor!

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      This one is for Great Lakes Collagen: