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    Home » Recipes » Rice

    Beef Rice Bowls with Sesame Cabbage Slaw

    Jun 4, 2017 · 4 Comments

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    i know it's been a week, but how was your memorial day weekend? i went home (though this weekend was no different from the others; i've had 4 day weekends all of this quarter, but don't worry, i'll pay for it next quarter), and it was very chill. there were no churn ice cream pops that didn't want to come out of the popsicle molds: the popsicle sticks didn't want to stick to the rest of the ice cream. so those are currently lounging around in the freezer at home. there were smoothie bowls, which took extensive research. it's hard to see them in this picture, but those frosty blueberries didn't frost themselves, you know. there was white chocolate and strawberry cake, which i'll make again soon to streamline the process (it took me 3-4 hours...) before posting here. there were also aesthetic toasts, which will go up on my instagram someday.

    and man, it felt like summer with all the couch lounging and aesthetic food making and dropping madeleine pans at 1am (my parents were thrilled with that last one). and summer makes me think of candy-sweet fruit and mountains of salads, which kind of leads into slaws. so, how about a cabbage slaw? placed into these beef rice bowls with sesame cabbage slaw?

    these beef rice bowls with sesame cabbage slaw are perfect when you want a heap of veggies, or want to munch through some crunchy things. the cabbage adds a fresh crunch, the takuan (aka pickled radish) adds a pickly crunch, and the peanuts add a nutty crunch. i can also imagine how good this slaw would be with sauteed mushrooms, or pickled red onions, or roasted cashews, or orange segments, or etc etc. i really like vegetables and crave them, but even if you don't, we can pretend that we're both lusting after this cabbage slaw. and if pretending is too much for you to bear, might i suggest transforming this into lettuce wraps? take the beef and spoon it onto lettuce leaves, maybe with a hoisin-based dressing, maybe pickled carrot / daikon / cucumber, maybe some mint and basil leaves.

    if you're more in a vegetarian mood, how about a chimichurri and butternut squash quinoa bowl or spicy pan-fried tofu rice bowl instead?

    You could use chopsticks to devour these beef rice bowls with sesame cabbage slaw, but no judgement if you use a fork (: #beef #ricebowl #cabbageslaw #dinnerideas

     

    0 from 0 votes
    You could use chopsticks to devour these beef rice bowls with sesame cabbage slaw, but no judgement if you use a fork (: #beef #ricebowl #cabbageslaw #dinnerideas
    Print
    Beef Rice Bowls with Sesame Cabbage Slaw
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     
    These beef rice bowls with sesame cabbage slaw are perfect for a quick weeknight dinner that pairs tender beef, chewy rice and crunchy slaw.
    Course: Dinner, Main Course
    Cuisine: Asian, Chinese
    Servings: 4 people
    Calories: 641 kcal
    Ingredients
    • 1 pound 85/15% ground beef
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • 1" knob ginger minced
    • 1 tablespoon oyster sauce
    • 2 tablespoons dark soy sauce
    • 2 tablespoons rice wine vinegar
    • 1/4 cup green onions chopped
    • 1 tablespoon toasted sesame oil
    • 1 tablespoons toasted sesame seeds
    Sesame Cabbage Slaw
    • 1 head cabbage cored and shredded
    • 1/2 takuan chopped (pickled radish)
    • 1/4 cup chopped green onions
    • 1-2 cloves garlic minced
    • 2 tablespoons sesame seeds
    • 1/3 cup rice wine vinegar
    • 1 tablespoon soy sauce
    • 2 tablespoons vegetable oil
    • 2 tablespoons toasted sesame oil
    • 1/3 cup roasted peanuts chopped
    Instructions
    1. In a medium pan over medium-high heat, saute the beef until browned and cooked through, breaking it up into small bits with a spatula or wooden spoon.
    2. Add the onion, and saute until translucent. Add the garlic and ginger, and saute until fragrant. Add everything else, and mix until combined.
    3. For the sesame cabbage slaw: Combine everything but the peanuts. Let sit for at least 1 hour, or until the cabbage is slightly softened. Longer is better here, and I'd recommend overnight if you have the time. Serve at room temperature, sprinkled with peanuts.

    Recipe Notes

    Adapted from Mary Kate and Nate Tate via Epicurious, January 2012.

    You could definitely sub in crumbled firm tofu, ground chicken, ground turkey, etc for the beef! You'll need to use some oil when you saute the protein.

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    Reader Interactions

    Comments

    1. Paul says

      June 05, 2017 at 3:07 am

      Wonderful looking recipe! We have lots of chicken, not beef for some reason. This is added to the list of meals to try this week. Thanks!

      Reply
      • Heather says

        June 08, 2017 at 6:06 pm

        chicken would be just as tasty in this (: thanks, paul!

        Reply
    2. Anna @ shenANNAgans says

      June 22, 2017 at 6:16 pm

      These flavours are my favourite, and cabbage anything is a winner in my world. I love it, I love it so much. I am gonna try your bowl but with pork or chicken as red meat and me just don't work. Love your suggestion to serve in lettuce cups too. Hmm.. maybe I do both options for one big bangin feed. 🙂

      Reply
      • Heather says

        June 26, 2017 at 12:34 am

        pork or chicken definitely works too (: both options would be a bit more work, but i'm sure it'd be delicious!

        Reply

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