Welcome to the dish I could happily eat every day for the next month.
Of everything I’ve shared so far this month, this one tops the list. It’s my current favorite dinner — at least until the next contender arrives.
I bet that comes as no surprise.
I adore Thai and Thai-inspired food. It’s probably my second favorite cuisine (right after Mexican), and it’s something I crave regardless of how the day went. Thai dishes bring so many great memories: Eddie and I celebrated our first New Year’s Eve with Thai takeout, and we once had a huge fight while driving to get Thai food. I wish I remembered what it was about — it felt massive at the time, but now it’s totally fuzzy. That’s marriage for you.
Here’s what’s in this big, comforting bowl:
- Tender, well-flavored beef tossed in a rich peanut sauce with scallions.
- Plenty of spiralized zucchini and a spiralized carrot for texture and color.
- A generous scoop of brown rice to make it satisfying.
- Thinly sliced bell pepper for freshness.
- A crunchy finish of chopped peanuts.
The peanut sauce is one of my go-to favorites and has been for years. If you’ve tried other Thai-inspired recipes here, this will look familiar. It’s intensely flavorful and is cooked down until it becomes a thick, luscious drizzle that does double duty: it seasons the steak and dresses the bowl.
Double duty — yes please.
This bowl is fresh, delicious, and fairly healthy. It’s also highly adaptable: swap in rice noodles, use lettuce wraps, or change up the vegetables to match what you have on hand.
Thai Beef Bowls
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Ingredients
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 3 garlic cloves pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger grated
- 1 lime juiced
- 1/2 tablespoon soy sauce
- 6 ounces beef sirloin thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons vegetable oil
- 1 cup cooked brown rice
- 1 red pepper thinly sliced
- 1 zucchini spiralized
- 1 carrot spiralized
- fresh basil and cilantro for topping
- lime wedges for garnish
- chopped peanuts for topping
Instructions
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In a saucepan, whisk together the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, grated ginger, peanut butter, soy sauce and lime juice. Cook over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 5 to 6 minutes.
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Heat a skillet over medium-high. Season the thinly sliced beef with salt and pepper. Add the vegetable oil, then sear the beef until it’s cooked through to your liking. When the beef is done, drizzle some of the peanut sauce over it.
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To assemble bowls, place spiralized zucchini and carrot in each bowl with the sliced red pepper and a scoop of brown rice. Top with the beef and remaining sauce, tossing gently to combine. Finish with fresh basil and cilantro, a squeeze of lime, and chopped peanuts.
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I appreciate you so much!
Color quota fulfilled!