• Katherine Arthurs

Hoisin Beef + Shallot Bowls with Wonton Crisps

As you may know, I love a good fake-out take-out recipe. When you make it at home, you know the ingredients - no added sugar or crazy unknown ingredients. I think its better that way.

The beef takes no time at all to cook - the sauce coats all the pieces perfectly. Gosh, I just love fresh ginger, shallots + hoisin sauce together!

Add in my favorite rice + simple saute vegetables. The sesame oil adds so much flavor without over powering all the deliciousness.

Don't forget the easy fried wonton crisps - which are a MUST! Do that extra step - everywhere loves a good crunch. Plus you can use them to dip!

Do you LOVE hoisin sauce, as much as I do? Well, check out more of my recipes, that I use it in! Vegetable Hoisin Lo Mein + Ground Pork Hoisin Stir Fry with Bok Choy + Broccolini + a family favorite Moo Sho Pork Stir Fry

Let's get started on dinner!

Hoisin Beef + Shallot Bowls with Wonton Crisps

Served with Coconut Rice + Sesame Vegetables

2 teaspoons sesame oil, divided

1 lb grass fed ground beef

1 large shallot, diced

1 tablespoon tapioca powder

1/2 cup beef broth

2 tablespoons soy sauce or tamari

1 heaping tablespoon fresh ginger, chopped

1 garlic clove, chopped

4 tablespoons hoisin sauce (recipe to follow or use store bought)

2 florets of broccoli, cleaned + cut into smaller bites

2 carrots, peeled

2 scallions, chopped

hot sauce, for garnish, optional

On medium high heat, cook the ground beef + shallot in a heavy duty pan with 1 teaspoon sesame oil. Stir occasionally until all the ground beef is cooked + no longer pink. Turn the heat off + drain off any fat.

Return the pan to medium heat, add the tapioca powder, broth, soy sauce, ginger, garlic + hoisin sauce to the pan with the beef. Stir to combine + cook for 2-4 minutes or until the sauce has thickened. Remove from the heat.

Using another medium sized pan, saute the broccoli + carrots with 1 teaspoon of sesame oil. I like to saute the vegetables over high heat for 3-4 minutes - you want them crunchy still.

To serve, add the beef to one side or corner of a bowl. Then add the vegetables to another side/corner + then the rice. Garnish with chopped scallions, hot sauce + sesame seeds. Great with a few wonton crisps on the side.


Simple Jasmine Coconut Rice

1 cup jasmine rice

1 1/2 cups water

1/2 teaspoon sea salt

2 tablespoons canned full fat coconut milk

In a small sauce-pot, bring the water, rice + salt to a boil, covered. Turn the heat to low + simmer covered for 12 minutes. Remove from heat + add in the coconut milk. Stir with a fork to combine. Serve hot.

Wonton Crisps

16-20 wonton wrappers (you can find them in the freezer section of your grocery store)

1/2 cup - 3/4 cup coconut oil

2 tablespoons sesame oil

Foil each wonton wrapper in half- bringing one corner to the opposite diagonal corner. Press down with your fingers.

Heat a non stick pan over medium/high heat with 1/2 cup coconut oil + 1 tablespoon sesame oil in it. When the oil is hot, add the wontons in a single layer around the pan. I have to do 3 batches. Turn the heat down if they start to burn. Flip them over when the bottom sides are brown + crispy. Cook for another 1 minutes. Remove from the pan + sprinkle with sesame seeds (optional). Repeat until all the crisps are cooked.

Hoisin Sauce

1/2 cup coconut aminos

1/4 cup sunflower seed butter

2 tablespoons molasses

1 tablespoon coconut vinegar

1 tablespoon sesame oil

1 tablespoon chili sauce (your favorite hot sauce, works great)

1/2 teaspoon garlic powder

1 pinch of ground black pepper

In a medium size saucepan, combine all ingredients + bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat + let sit.

Remove about 1/2 cup or so of the sauce - store it in a small bowl. Add this portion to the noodles for more sauce or use as a dipping sauce for something else.

Store in an air tight container for up to 2 weeks in the refrigerator.