Chinese Rice with Beef

This recipe is brought to you by – my ENTIRE CHILDHOOD.

Chinese Rice with Beef / Bev Cooks

When I was growing up (IN THE EIGHTIES. I miss the eighties.), my mom have a fine-tuned meal rotation that almost never budged. Monday night was this. Tuesday night was that. Wednesday night was this, plus that. However, one meal in particular that never left me was this here Chinese Rice with Beeeeefaaaa.

That’s not to say I’ve been making it all these years. I’ve actually not eaten it since Family Ties was on. (Oh, Alex P. Keaton) But when my mom was up visiting a few weeks ago while Aaron was dudes tripping (hahaha! oh.) in south Texas, we made it again. AND IT’S ALL COMING BAAAACK TO ME NOOOOOW. (<–name that tune)

Chinese Rice with Beef / Bev Cooks

I might even be able to call this a Rewind Recipe, since it hails from my mom’s southern church lady friends when she and my dad got married back in the early ’70s. They gave her this recipe (among others) as a present! Isn’t that cute? You’re like, NO WAY I WANT ALL THE SPATULAS.

Don’t ask me what makes this Chinese Rice. I have no idea. There’s no soy sauce in it. No fish sauce, no sesame oil, no miso. No nuttin’. (SIDE NOTE: My mom just texted and said, “Ohhhhh yeaaaah, we were supposed to add a tablespoon of soy sauce at the end. Oops?” You guys, omg.)

But! It’s got seasoned beef bouillon cubes and butter, so I’m obviously surrendering my life to it.

Chinese Rice with Beef / Bev Cooks

The cooking method is extremely simple, and fabulously weeknight friendly. You sear some beef round cubes. You toast some white rice in butter. You add water that’s seasoned with the bouillon cubes. It’s sort of like risotto! But not as much stirring. Which means you can watch Family Ties reruns and not worry about burning the rice. Holla.

Right at the end you’ll add the beef back, and garnish with sliced almonds and scallions. THAT IS ALL.

Chinese Rice with Beef / Bev Cooks

As in, the recipe is complete. Wasn’t that so easy?

I do want to try something a little willy nilly the next time I make it. (which will be Sunday night September 18th because I’m a psycho planner) I want to try adding the beef back to the pan right after the toasting of the rice. I want that beef as tender as wilted flower petals, but I don’t want to lose any of the gorgeous searing on the outside. Not that the meat is tough! I just want it melting in my face. So, I’ll try it and get back to you. Thank you. Goodbye.

Chinese Rice with Beef / Bev Cooks

Just kidding.

I’m dying for you to taste this. The scallions and almonds all mixed it with the seasoned rice will have you pretty much mad at the world. IT IS SO GOOD. How everything magically comes together in a flavor love fest we will never know. But thank the baby sloths it does.

Now get yourself in that.

Chinese Rice with Beef / Bev Cooks

The end. Forever.

Chinese Rice with Beef
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  • 1 tsp extra-virgin olive oil
  • 3/4th pound beef round steak, cut into cubes
  • 2 extra large beef bouillon cubes
  • 4 cups water
  • 1/2 stick of butter
  • 1 cup long grain white rice
  • 1/2 cup sliced almonds
  • 1/2 cup thinly sliced scallions
  • 1 Tbs. soy sauce
  • pinch of coarse salt


  1. Heat the oil in a skillet over medium high. Add the beef cubes, season with a small pinch of salt, and sear on both sides, about 5 minutes total. Remove from the pan and set aside. (if you have any burned marks, wipe that out of the pan. But any good browned bits can stay. That’s flavor, man.)
  2. In the meantime, bring the water to a simmer in a small saucepan. Add the bouillon cubes and let them dissolve.
  3. Melt the butter in the pan, then add the rice. Toast the rice in the butter for about two minutes, then add three cups of water to the pan. Cover the let the rice cook on medium for 12 minutes. Uncover, give the rice a stir, and let it finish cooking for another 5 minutes. If you need to add any seasoned water, you have that reserved cup! See, we didn’t forget about it. You could also probably even add the beef back right now.
  4. After 5 minutes, give the rice and beef a good stir, and garnish with the scallions, almonds and soy sauce. Inhale.
  5. Serves 4. You will freak.

Chinese Rice with Beef / Bev Cooks

Thanks, Mom! (And Alex P. Keaton)








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6 Responses to Chinese Rice with Beef

  1. Jo September 8, 2016 at 8:37 am #

    Any idea how it would be using chicken and chicken bouillon cubes?

    • Bev Weidner September 8, 2016 at 12:04 pm #

      I think it would be fantastic with chicken subs! Try and it let me know how it turns out. 🙂

      • Jo September 10, 2016 at 6:50 am #

        I made it last night using chicken broth and chicken. It was delicious! I think next time I’m going to add some frozen baby peas. You could also add broccoli. I also toasted the almonds so they had extra crunch. It was delish and I will definitely be making it again. Next time I’ll try using veg bouillon and add the peas and broc since my granddaughter is a vegetarian. Thanks for the recipe.

        • Bev Weidner September 10, 2016 at 7:33 am #

          Oh I’m so glad to hear it! And yes – it’s sort of a springboard recipe for your own adaptation. I may try chicken next!

  2. Phi @ The Sweetphi Blog September 8, 2016 at 2:02 pm #

    Oh my goodness, YES! My mom ALWAYS used to use bouillon cubes, and I feel like that has fallen by the wayside now adays. Totally going to be making this and bringing those bouillon cubes back!

  3. Ro October 7, 2016 at 11:27 am #

    A little late to this party… But, I made this last night and my family loved it! The scallions are a must. I plumped a handful of raisins in the beef broth and threw those in because I love raisins and I love sweet and savory together, This dish had so much flavor. Keep the Rewind Recipes coming…they are my favorite!

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