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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

Beef Rice Bowls with Sesame Cabbage Slaw

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 641 kcal


  • 1 lb 85/15% ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1" knob ginger minced
  • 1 T oyster sauce
  • 2 T dark soy sauce
  • 2 T rice wine vinegar
  • 1/4 cup green onions chopped
  • 1 T toasted sesame oil
  • 1 T 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 sesame seeds
  • 1/3 cup rice wine vinegar
  • 1 T soy sauce
  • 2 T vegetable oil
  • 2 T toasted sesame oil
  • 1/3 cup roasted peanuts chopped


  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.