Thai-Style Beef Bowls.
Welcome to the dish I’d like to eat every day for the next month.
I’ve really loved all the dishes I’ve shared in this first month of 2017, but this one takes the cake. Or it takes the beef. It’s my new favorite dinner until my next favorite dinner comes along!
I bet you’re surprised?
I absolutely adore any sort of Thai or Thai-inspired cuisine. It’s probably second on the list (right after Mexican of course) and one of those foods that I’m always in the mood for, no matter what the day has been like. Plus, I have tons of cool memories associated with Thai cuisine. Eddie and I spent our first New Year’s Eve together, starting with some Thai food. We also once had one of our biggest fights ever driving to get Thai food.
I really wish I remember what the fight was about – considering it seemed like a huge one and I’d love to (over)share the details ten years later – especially since apparently it was of zero importance. Because I can’t even remember. You know. Oh marriage!
The rundown on this big huggable bowl of love:
tender, flavorful beef tossed with delicious peanut sauce and scallions.
lots of spiralized zucchini and even a spiralized carrot!
a big spoonful of brown rice.
sliced bell peppers and…
lots of crunchy peanuts!
This peanut sauce is one of my go-to recipes and has been for years. If you’ve ever made some of my Thai inspired recipes from the site, you’ll totally recognize it. It’s packed with flavor and you cook it down so it’s a wonderfully thick drizzle all over the bowl. It essentially doubles as the flavor for your steak and the dressing on top of all the things.
Double duty, what whaaaaat.
It’s fresh and delicious and fairly healthy and you could make a million substitutions based on what you’re craving. Rice noodles? Let’s do it! Lettuce wraps? Even better.
Something really cool that I don’t even know about? Sure.
Thai Beef Bowls
- 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
- In a saucepan, combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice, whisking to combine. Cook over medium-low heat until the mixture thickens a bit, about 5 to 6 minutes.
- Heat a skillet over medium-high heat. Season the beef with the salt and pepper. Add the oil to the skillet and once it’s hot, add the beef and sear until it’s just cooked through (or done to your desired liking). Once the beef is finished, drizzle some of the peanut sauce over top.
- To assemble the bowls, add the spiralized zucchini and carrot into a bowl with the red pepper and brown rice. Top with the beef and the sauce, tossing everything together. Top with the fresh herbs, a spritz of lime and the chopped peanuts.
Did you make this recipe?
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I appreciate you so much!
Color quota fulfilled!
33 Comments on “Thai-Style Beef Bowls.”
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oh yes – I recognize the Thai sauce – it is hand downs the best. I always add crushed red pepper because, well, I’m a rebel. But it is the best base for any Thai-y. Must make this very soon!!
I have to try this x
Jessica — NinetyCo
This looks great! What kind of beef do you recommend using?
Whatever our disagreement, I’m sure (if 10 years with you has taught me anything) you were right. :)
GIVE ME THAT.
Mmmmmm.. I’m going to try this with a rice noodle/zoodle combo. This is the dish that I didn’t know I’ve been craving! Thank you!
These bowls look amazing! I need this in my life!
The Happy Flammily
OMG- dream dinner! I absolutely love Thai food and will sometimes realize in a given week, 4-5 of our dinners have been Thai-ish, not that I’m complaining. Trying this one ASAP!
What a divine and delicious aspect! Loved it!
Cannot wait to try this! Looks fantastic.
Yup, it was seriously delish ;) my fiancé could not stop raving about it – were making it again tonight!
I love the grilled beef over noodles in Thai restaurants. Hadn’t thought to do it with zucchini noodles. Excellent idea!
I love making Thai food at home! We had Thai Eggplant curry just last night =)
I’m still dipping my toes in making my own Thai food, so this looks fantastic and within my wheelhouse! P.S. Is that your husband commenting? Cute! P.P.S. When I initially glanced at the title of this, I thought it just said “The Beef Bowls” and I was like “Ok, seems generic but let’s see what it entails.” Ha!
This looks so delicious!! need to save it immediately!
❥ Vicky | The Golden Bun – Instagram TGB–
Love this recipe and loved reading about your book writing process. I missed you and reading about your journeys! I used to have a food blog, but then recently changed to do my passion project to help empower women to live their dream life! Yours is still my favorite go-to for ideas and inspiration. Your son is adorbs! Thanks as always for sharing your details and process. Love it!!
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Better late than never… This good recipe, reminds me of “Bo Bun”, a Vietnamese simple dish that is addictive.
a beautiful dish, wow, love the Thai flavors in here, especially peanut-coconut milk and chili sauce, thank you for this, another gorgeous recipe!
I made this last night it was really good, next time I will add a bit more peanut butter and a pepper for more heat.
This recipe was AMAZING!! Instead of rice, I used cauliflower rice. I doubled the recipe so I would have leftovers. It was even better the second day, cold. The is a definite keeper.
I made this, and it’s AMAZING! Thanks for the recipe.
Stay at home mom Kelly Richards from New York after resigning from her full time job managed to average from $6000-$8000 a month from freelancing at home… This is how she done it
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Wow, this was absolutely delicious. I’ll be spicing it up a bit next time.
I think it’s going to be my favorite dish as well!!! It looks so delicious and colorful in those picture. Thanks for sharing:)
I made these last night and they were a HIT! Even my hubby loved them, who can be really picky when it comes to veggies and Thai food. I think these will be on repeat all summer!
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I’m super allergic to coconut, but love Thai food. Could almond milk be substituted in this recipe? I know something would be lost in the flavor, but a lot would be saved in my throat not swelling closed. Would the recipe consistency still work out?
i think you can definitely try almond milk! it might be a bit thinner (since it’s not as thick as coconut milk) but i think it would be delish.
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