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Hoisin Beyond Beef™ & Mushroom Rice Bowls
with Marinated Vegetables & Peanuts
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with Beyond Beef™ cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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1 cup Long Grain White Rice
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2 Persian Cucumbers
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½ lb Mushrooms
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3 oz Radishes
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1 Tbsp Gochujang
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¼ cup Hoisin Sauce
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1 Tbsp Mirin (Salted Cooking Wine)
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3 Tbsps Roasted Peanuts
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1 Tbsp Rice Vinegar
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⅓ cup Asian-Style Sautéed Aromatics
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the vegetables
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the gochujang rice
Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the mushrooms
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the beef & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Carefully drain off and discard any excess liquid. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked beef, cooked mushrooms, and marinated vegetables (including the liquid). Garnish with the chopped peanuts. Enjoy!
1
Prepare the ingredients & marinate the vegetables
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the gochujang rice
Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the mushrooms
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the beef & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Carefully drain off and discard any excess liquid. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked beef, cooked mushrooms, and marinated vegetables (including the liquid). Garnish with the chopped peanuts. Enjoy!
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