Moo Shu Beef Bowls
with Cabbage, Scallions & Buttery Rice
- Soy
- Wheat
- Sesame
- Milk
This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Ingredients
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Beef
4 ounce
Shredded Red Cabbage
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp or beef for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.
• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-savory sauce is a crowd-pleaser, though many found it too sweet — skip the added sugar and use three-quarters of the soy glaze to dial it back 🌶️.
- Ease of prep: This comes together quickly and easily on a weeknight, making it a reliable go-to for busy households.
- Suggestions: Add fresh ginger, garlic, or a splash of hot sauce to deepen the flavor; water chestnuts, snap peas, or shredded carrots can boost texture and veggie variety.
- Leftovers: Most found it reheated well the next day, though a few preferred it fresh; one reviewer's family loved it so much it was remade several times in one week 🎉.
- Portions: Many reviewers felt the rice portion was too small — cook extra to better balance the meat-to-rice ratio.
Reviews from our home cooks
Easy dish to make. Needs a bit more cabbage and perhaps raw peanuts or cashews to add flavor and additional texture.
I thought there was too much cabbage. I wanted more veggies such as onion, carrots & maybe some sort of pepper (sweet pepper or bell?). Also, I had to recut the cabbage as it wasn't chopped enough. Too little rice for the meat/cabbage portion. The sauce combo was AMAZING!!
This was better than my usually take out it was also, quick and easy to prepare. The cabbage was delicious and added a little crunch to the meal. The scallions added and extra flavor of to the dish, and the sauces were on point giving it a sweet and savory dish. My only problem was, I didn't get ant hoisin sauce to add into the meat at step 3. I received every sauce but hoisin sauce which, probably would have added an extra essence. This dish was still delicious despite a little disappointment.
Yummy!! I added extra scallions and used ALL the sauces ( I never do that) and loved it. The lime was perfect!
The Moo Shu Beef Bowls were another delicious meal. However, we thought we were getting the pork version, but we weren't disappointed at all! We would definitely try this recipe again.
Loved how easy and delicious it was, we opted to switch the pork to beef and it was still delicious. I wish there was a second vegetable in here aside from the cabbage, but overall it was tasty and I'd definitely cook it again.
This recipe was very good! The only reason I gave 3 stars was that the beef to rice ratio was about 2:1. If there was a bit more rice this would have been perfect, but I had to make a bit extra.
So good! Love the cabbage and soy sauce. Substituted beef instead of the pork. Went well with squash and zucchini from the garden.
It was great but it might have been out standing with a different cabbage as the red is a bit tough.
Delicious, as always. And so easy to prepare. (I think there were a couple of errors on the recipe card... It doesn't state to cover the rice while cooking and you should. There was another one but I can't remember what it was right now. Read it over again.)
