THAI BEEF BOWL

Good dinner doesn’t have to be complicated. It can be something super easy that you can put on the table in under 30 minutes. I’m proud to say this Thai Beef Bowl is my own creation. I usually make it when I crave Thai food but don’t have much time and I don’t want to be “hangry” (hungry + angry) because that would be bad for my husband and he can attest to that. ha ha 🙂 This Thai Beef Bowl is easy, fast and full of flavor. You should never sacrifice flavor even when you cook an easy meal.

Other than lean ground beef, the key ingredients are below. You can find Golden Mountain Seasoning Sauce and Fish Sauce in your local Thai or Asian grocery store.

Let’s cook some food!

In a small bowl, mix together 2 tablespoons of Golden Mountain Seasoning Sauce (or light soy sauce), 2 dashes of Fish Sauce (optional), 2 tablespoons of Agave, and 1/2 teaspoon of black pepper. Set aside.

My Thai Beef Bowl wouldn’t be completed with rice, good Jasmin rice is the key. Cook it in the rice cooker according to the instructions.

Heat Canola (or vegetable oil) in a large skillet over medium heat. I prefer cast iron skillet as it gets hot and stays hot. Unlike thinner pans, like aluminum, the heat level doesn’t fluctuate in a cast iron. We need to brown the meat to the point where it’s almost crispy, so a cast iron pan will help achieve that. However, if you don’t have one, no big deal. I made it in a regular pan before (not a non-stick pan), it took longer but it tasted great too.

Once the skillet is hot, add ground beef and you can use any kind of ground meat such as chicken, turkey or pork. Crumble the beef as it’s cooked. If there’s too much fat, drain excess fat. I used really lean ground beef so I didn’t have to do that.

Add chopped garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sauce mixture, stir occasionally.

The goal is to have some nice brown almost crispy beef.

While waiting for the beef to brown, let’s make an egg, sunny side-up. Heat up the canola oil in a small non-stick pan, medium-low heat. Crack an egg (or two) into the pan.

Serve the yummy Thai beef over Jasmin Rice or quinoa and a sunny side-up egg in a bowl. Sprinkle with some chopped green onions.

Or you can make a nice plate, if you don’t have a big bowl. It’s yummy either way. 🙂

I hope you give this Thai Beef Bowl a try. The recipe card is below.

THAI BEEF BOWL

 

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Prep time

3 mins

Cook time

20 mins

Total time

23 mins

 

Author: Mink

Recipe type: Beef and rice

Cuisine: Thai

Serves: 4

Ingredients

• 1 lb. lean ground beef
• 5 garlic cloves, minced
• 2 tablespoons of Golden Mountain Seasoning Sauce (or light soy sauce)
• 2 tablespoons Agave (or 1 tablespoon sugar)
• ½ teaspoon pepper
• 1 tablespoon Canola (or vegetable oil) plus a little more for egg
• 2 dashes fish sauce (optional)
• cooked Jasmin rice

Instructions

1. Cook Jasmin rice in the rice cooker according to the instructions.
2. In a small bowl, mix together Golden Mountain Seasoning Sauce (or light soy sauce), fish sauce (optional), Agave, and pepper. Set aside.
3. Heat Canola (or vegetable oil) in a large skillet over medium heat .Use a regular pan (not a non-stick), or even better if you have a cast iron skillet.
4. Once the skillet is hot, add ground beef and you can use any kind of ground meat such as chicken, turkey or pork. Crumble the beef as it's cooked. If there's too much fat, drain excess fat.
5. Add chopped garlic and cook, stirring constantly, until fragrant, about 1 minute.
6. Add the sauce mixture, stir occasionally. The goal is to have some nice brown almost crispy beef.
7. Heat up the canola oil in a small non-stick pan, medium-low heat. Crack an egg (or two) into the pan. Cover with a lid. This will steam the top of the egg and you will get a perfect sunny-side up egg. Cook until the white is opaque and the yolk has set.
8. Serve the beef and sunny side-up egg of rice, garnish with chopped green onions.

Notes

You can use any kind of ground meat such as chicken, turkey or pork instead of beef.

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