Sticky Hoisin Beef Bowls with Sesame Rice and Veggies

Sticky Hoisin Beef Bowls

PREP

20 mins

COOK

15 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

This Sticky Hoisin Beef Bowls recipe yields five hearty meals, each packed with around 46g of protein. The glossy hoisin-based sauce clings to every slice of beef, creating a rich, savoury finish that feels like a premium takeaway—without the price tag.

To keep the beef tender even after reheating, the meat is lightly velveting: a brief marinade of soy, cornflour and a pinch of baking soda softens the texture. Grated garlic and ginger are added to the marinade so the beef picks up depth of flavour before it hits the pan.

The sauce combines hoisin, soy, oyster sauce, honey and sesame oil. After searing, the beef is returned to the pan and the sauce is reduced until it becomes glossy and clingy, not watery. Jasmine rice cooks in chicken stock for extra flavour and the bowls are finished with sliced spring onion and sesame seeds.

Sticky Hoisin Beef Bowls

BEEF · MEAL PREP · EASY

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Prep Time

20 mins

🔥

Cook Time

15 mins

⏱️

Total Time

35 mins

🍽️

Servings

📊

Difficulty

Easy

Ingredients

Servings

Beef

800g (1.8lb) Rump or Sirloin, thinly sliced

1 Tbsp (15ml) Neutral oil

2 tsp (10ml) Light soy sauce

1/2 tsp (2g) Cornflour

1/4 tsp (1g) Baking soda

3 Garlic cloves, grated

1 Tbsp (15g) Ginger, finely grated

Sauce

3 Tbsp (60g) Hoisin sauce

2 Tbsp (30ml) Light soy sauce

1 Tbsp (15ml) Oyster sauce

1 Tbsp (20g) Honey

1 tsp (5ml) Sesame oil

1/2 tsp (1g) Black pepper

2 Tbsp (30ml) Chicken stock

Rice

300g (1 1/2 cups) Jasmine rice

550ml (2 1/4 cups) Chicken stock

To Serve

Spring onion, sliced

Sesame seeds

Method

Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and chicken stock in a saucepan, bring to a boil, cover, reduce to low heat and simmer for about 12 minutes. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.

In a bowl, mix the sliced beef with light soy sauce, cornflour, baking soda, grated garlic and grated ginger. Let the mixture sit for 10–15 minutes to allow the meat to tenderise and absorb flavour.

Heat a large frying pan or wok over high heat. Add the neutral oil, then sear the beef in batches until well browned. Work in batches to avoid overcrowding the pan so the meat gets a good sear.

Once all the beef is seared, add hoisin sauce, light soy sauce, oyster sauce, honey, sesame oil, black pepper and chicken stock to the pan. Stir well and bring to a gentle simmer.

Return the seared beef to the sauce and toss to coat. Cook for 2–3 minutes, stirring, until the sauce becomes glossy and thick enough to cling to the meat.

Divide the cooked rice between five meal containers. Top each portion with the hoisin beef, then garnish with sliced spring onion and a sprinkle of sesame seeds. Allow to cool before sealing if storing.

Storage & Reheating

Store the assembled bowls in the refrigerator for up to 4 days.

Reheat in a microwave until steaming hot, stirring halfway to ensure even heating.

557

Calories

46g

Protein

13g

Fat

63g

Carbs

Fibre

866mg

Sodium

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