Chinese Beef Casserole
Cozy up with this hearty and flavor-packed Chinese Beef Casserole, a delightful fusion of tender ground beef, crisp vegetables, and savory Asian-inspired sauces. This dish starts with aromatic garlic and ginger stir-fried alongside ground beef, then simmered in a rich blend of soy sauce, oyster sauce, and sesame oil for a bold, umami-filled flavor. Layered over a bed of fluffy white rice and baked to perfection, this casserole delivers a satisfying combination of textures and flavors with every bite. Packed with vibrant carrots, broccoli florets, and green onions, it’s a wholesome, family-friendly meal ideal for busy weeknights or meal prepping. Ready in just one hour, this comforting casserole is the ultimate way to bring the taste of Chinese takeout straight to your kitchen. Keywords: Chinese Beef Casserole, ground beef casserole, easy Asian casserole, family dinner recipe, baked rice casserole.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 60 milliliters Soy sauce
- 30 milliliters Oyster sauce
- 15 milliliters Sesame oil
- 15 grams Cornstarch
- 240 milliliters Beef stock
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 3 stalks Green onions, chopped
- 2 medium Carrots, julienned
- 200 grams Broccoli florets
- 3 cups Cooked white rice
- 30 milliliters Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch. Whisk in the beef stock until smooth and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
Season the beef with salt and black pepper, then stir in the prepared sauce mixture. Cook for 2-3 minutes until the sauce thickens slightly.
Stir in the julienned carrots, broccoli florets, and chopped green onions. Cook for an additional 5 minutes until the vegetables are slightly tender but still crisp.
In a greased 9x13-inch casserole dish, spread the cooked rice evenly across the bottom.
Pour the beef and vegetable mixture over the rice, spreading it evenly.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 5 minutes to allow the top to brown slightly.
Let the casserole cool for 5 minutes before serving. Garnish with additional chopped green onions if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
