Oriental Beef Casserole
Indulge in the rich, savory flavors of this Oriental Beef Casserole, a hearty and wholesome dish perfect for family dinners or meal prep. Tender cubed beef chuck is marinated in a fragrant blend of soy sauce, hoisin sauce, sesame oil, garlic, and ginger, then layered with vibrant vegetables like snap peas, red bell pepper, and carrots over a bed of fluffy rice. A generous pour of beef broth ties everything together, creating a casserole that's baked to perfection with melt-in-your-mouth textures and a flavorful sauce. Finished with a sprinkle of green onions and toasted sesame seeds, this comforting casserole delivers an irresistible balance of Asian-inspired flavors and textures in every bite. Easy to prepare ahead and ideal for feeding a crowd, this recipe is sure to become a weeknight favorite! Keywords: Oriental Beef Casserole, Asian-inspired casserole, beef and vegetable casserole, hearty dinner recipe, easy casserole dish.
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Recipe Information
Ingredients
- 500 grams beef chuck (cubed)
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 cups carrots (sliced)
- 1 medium red bell pepper (sliced)
- 1 cup snap peas
- 3 cups brown or jasmine rice (cooked)
- 2 cups beef broth
- 3 stalks green onions (sliced)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
In a large bowl, toss the beef cubes with soy sauce, hoisin sauce, sesame oil, cornstarch, minced garlic, grated ginger, salt, and black pepper. Let it marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef cubes until browned on all sides. Remove the beef and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the carrots, red bell pepper, and snap peas, and sauté for 4-5 minutes until slightly tender.
Layer the cooked rice evenly in the bottom of a 9x13-inch casserole dish. Arrange the sautéed vegetables over the rice.
Place the seared beef cubes on top of the vegetables. Pour the beef broth evenly over the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 7726 mg | 336% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 46.6 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4208 mg | 90% | |
*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.
