A bold, savory dish packed with spice and depth, this Minced Beef recipe delivers a hearty, umami-rich flavor that’s perfect over rice and topped with a soft egg for a comforting finish. It’s a quick yet intensely flavorful option that strikes the perfect balance between fiery heat, aromatic spice, and rich sauciness.
Ingredient Breakdown
At the core of this recipe is one pound of ground beef—or bison for a leaner, gamey twist. The meat provides a rich base that absorbs all the punchy seasonings beautifully. Vegetable oil and flour are used to create a roux, giving the finished dish an unexpectedly luxurious body and smooth consistency.
Dark soy sauce adds a deep, slightly sweet umami foundation, while barbecue sauce brings a smoky tang that sets this minced meat apart. The spice blend is where things get exciting: paprika lends warmth and color, Chinese five spice introduces a fragrant complexity, and Vulcan’s fire salt adds both heat and saltiness. Ground white pepper brings subtle sharpness, while optional cayenne ramps up the intensity for those who enjoy extra heat. A splash of water ties everything together, allowing the meat to simmer into a rich, spiced glaze.
Step-by-Step Preparation Guide
Start by heating vegetable oil in a skillet until it shimmers, then stir in the flour. This forms the base of your roux, which should be stirred constantly for about two minutes until golden. This step thickens the sauce later and lends it a velvety texture.
Raise the heat to high and immediately add the ground meat. Break it up with a wooden spoon or spatula as it sizzles, ensuring every bit is coated in the roux. You’re looking for a rich, caramelized brown across the surface—a sign the meat is properly seared and ready to soak up flavor.
Now it’s time for the seasoning. Add the soy sauce, barbecue sauce, paprika, fire salt, Chinese five spice, white pepper, and cayenne. Stir well to combine, making sure the meat is fully coated. Add the water and bring everything to a boil. The mixture will bubble as it thickens, marrying the spices with the meat.
Reduce the heat, cover the pan, and let it simmer for 15 minutes or longer. The longer it cooks, the more intense and cohesive the flavor becomes. Keep it covered for a saucier texture, or let it reduce uncovered for a drier, almost crispy finish.
To serve, spoon the hot minced beef over a bowl of steamed rice. Top with a soft-boiled or poached egg—its creamy yolk mixing with the spicy meat is pure magic. Finish with fresh chopped scallions for color and a pop of brightness.
Recipe Tips
Use lean ground beef for less excess grease:
A leaner cut keeps the dish rich but not oily.
Stir constantly while making the roux to avoid burning:
A smooth, golden roux sets the tone for the whole dish.
Brown the meat thoroughly for maximum flavor:
Take time at this stage to develop depth in the dish.
Simmer uncovered for a drier texture or covered for more sauce:
Control moisture based on your preference.
Taste and adjust saltiness based on soy and BBQ sauce brands:
Some sauces are saltier than others—season thoughtfully.
What to Serve With This Recipe
Serve it over a bowl of fluffy jasmine or basmati rice to let the saucy beef shine. Add a soft-boiled or poached egg for extra richness—its silky yolk balances the bold flavors.
Pickled vegetables, such as daikon or kimchi, provide a tart contrast that brightens each bite. Round out the plate with stir-fried greens like bok choy or gai lan for a fresh, slightly bitter component that cuts through the richness.
Creative Variations
This dish is versatile at its core. Swap the beef for turkey, lamb, or a plant-based mince to suit dietary preferences. Adding sautéed onions or bell peppers deepens the base flavor.
For an added punch of umami, stir in a splash of rice wine vinegar or fish sauce. The seasoned beef also works beautifully over noodles or spooned into lettuce cups or wraps for a fun, handheld version.
Frequently Asked Questions
Can I make this ahead and reheat?
Yes, it reheats well on the stovetop or in the microwave.
What’s a good substitute for Vulcan’s fire salt?
Use smoked paprika mixed with chili flakes and a pinch of salt.
How spicy is this dish with cayenne included?
It has a noticeable kick, but it’s not overpowering—omit or reduce for less heat.
Can I freeze leftovers for later?
Absolutely. Store in an airtight container for up to three months and thaw overnight in the fridge before reheating.
This flavorful Minced Beef is fast, flexible, and incredibly satisfying. Whether served over rice, folded into noodles, or spooned into wraps, it’s a fiery, savory staple that transforms humble ingredients into a crave-worthy meal with depth and personality.
Ingredients
1 pound ground beef or bison
4 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons dark soy sauce
2 tablespoons barbeque sauce
1 tablespoon paprika
1 tablespoon Vulcan’s fire salt
1 teaspoon Chinese five spice
1/2 teaspoon ground white pepper
1 teaspoon cayenne pepper (optional)
1/4 cup water
Instructions
Warm the vegetable oil in a skillet over medium heat until shimmering. Sprinkle in the flour and stir continuously for about 2 minutes to create a golden roux that will later enrich the texture of the dish.
Increase the heat to high and immediately add the ground beef or bison. Break up the meat with a spatula or wooden spoon, allowing it to brown evenly and absorb the roux. Ensure each piece is well-coated and takes on a rich, caramelized color.
Add in the dark soy sauce, barbecue sauce, paprika, Vulcan’s fire salt, Chinese five spice, white pepper, and cayenne if using. Pour in the water and give the mixture a thorough stir to combine all the flavors. Bring the pan to a rolling boil.
Once bubbling, reduce the heat to low, cover with a lid, and let the beef simmer for at least 15 minutes. This allows the spices to infuse the meat while you adjust the consistency to your preference—simmer longer for a drier finish or keep it slightly saucy.
Serve hot over freshly steamed rice and top with a soft-boiled or poached egg. Garnish with a sprinkle of chopped scallions for a fresh, vibrant touch.
Minced Beef Recipe
Ingredients
- 1 pound ground beef or bison
- 4 tablespoons vegetable oil
- 2 tablespoons flour
- 4 tablespoons dark soy sauce
- 2 tablespoons barbeque sauce
- 1 tablespoon paprika
- 1 tablespoon Vulcan’s fire salt
- 1 teaspoon Chinese five spice
- 1/2 teaspoon ground white pepper
- 1 teaspoon cayenne pepper optional
- 1/4 cup water
Instructions
- Warm the vegetable oil in a skillet over medium heat until shimmering. Sprinkle in the flour and stir continuously for about 2 minutes to create a golden roux that will later enrich the texture of the dish.
- Increase the heat to high and immediately add the ground beef or bison. Break up the meat with a spatula or wooden spoon, allowing it to brown evenly and absorb the roux. Ensure each piece is well-coated and takes on a rich, caramelized color.
- Add in the dark soy sauce, barbecue sauce, paprika, Vulcan’s fire salt, Chinese five spice, white pepper, and cayenne if using. Pour in the water and give the mixture a thorough stir to combine all the flavors. Bring the pan to a rolling boil.
- Once bubbling, reduce the heat to low, cover with a lid, and let the beef simmer for at least 15 minutes. This allows the spices to infuse the meat while you adjust the consistency to your preference—simmer longer for a drier finish or keep it slightly saucy.
- Serve hot over freshly steamed rice and top with a soft-boiled or poached egg. Garnish with a sprinkle of chopped scallions for a fresh, vibrant touch.
