Wheat Beef Recipe

Marinate beef

In a medium bowl combine ground beef, soy sauce, oyster sauce, sesame oil, minced garlic, ground black pepper, and cornstarch. Mix gently until just combined — do not overwork. Let sit at room temperature for 10–15 minutes while you prepare the other components.

Heat a large skillet or sauté pan over medium-high heat. When hot, add 1 teaspoon neutral oil (or use olive oil from Wheat section if preferred). Add the marinated ground beef in an even layer and let it sear without stirring for about 2 minutes to develop color.

Break the beef into pieces with a spatula and continue cooking, stirring occasionally, until browned and cooked through, about 4–6 more minutes. Transfer cooked beef to a plate and set aside. Reserve 1 tablespoon of rendered fat in the pan; drain excess if too much.

While the beef marinates, put the bulgur in a heatproof bowl. Pour 1 1/4 cups boiling water or hot low-sodium beef broth over the bulgur, stir in 1 tablespoon olive oil, 1/2 teaspoon salt (adjust from the 1 tsp ingredient as part will be used later) and freshly ground black pepper, cover tightly and let sit for 12–15 minutes until liquid is absorbed and bulgur is tender.

Fluff the bulgur with a fork and season to taste with additional salt and pepper if needed. Keep covered and warm until ready to combine with beef and vegetables.

In the same pan used for the beef (add up to 1 tablespoon olive oil if pan is dry), reduce heat to medium. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the sliced green onions and frozen peas (if using) and cook for another 1–2 minutes until peas are heated through and green onions are fragrant.

Return the cooked beef to the pan with the vegetables. Stir to combine and heat through for 1–2 minutes. If the pan is dry or has browned bits, deglaze with up to 1/4 cup chicken or beef broth, scraping the bottom of the pan to lift flavorful fond into the mixture.

Taste and adjust seasoning — add red chili flakes if using, additional soy sauce for saltiness, or a squeeze of lemon/lime for brightness.

Fold the fluffed bulgur into the beef and vegetable mixture, stirring gently until evenly combined. Cook together for 1–2 minutes so flavors meld and the bulgur warms fully.

Remove from heat and stir in chopped parsley or cilantro. Adjust final seasoning with salt, pepper, or a last squeeze of lemon or lime to taste.

Serve hot. Portion into 4 bowls or plates and garnish with extra green onion slices or herbs. Leftovers keep well refrigerated up to 3 days.