Thai Grilled Beef Bowls combines grilled steak marinated in Pad Thai sauce with cabbage, red pepper, sugar snap peas and radish.
If you love Pad Thai, you will really enjoy this dish. Steak is marinated in Pad Thai sauce, then grilled, sliced thinly and quickly stir fried with cabbage and red bell pepper. Sugar snap peas and radish are used fresh as garnish with chopped peanuts (Yes, I forgot the peanuts in the photo, please forgive me). Serve this over steamed basmati rice for a perfect bowl.
Ingredients in Thai Grilled Beef Bowls
- Steak – Beef top loin steak, bone in for extra flavor.
- Red Bell Pepper – Julienned red bell pepper slices.
- Napa Cabbage – Thinly sliced Napa cabbage.
- Sugar Snap Peas – Chopped sugar snap peas.
- Radish – Julienned radish.
- Tamarind Paste – Found in the Asian food aisle. Adds a bright lime flavor to the sauce.
- Soy Sauce – I prefer regular soy sauce, but you could use low sodium.
- Fish Sauce – A little fish sauce rounds out the flavor in the sauce.
- Brown Sugar – I use brown sugar, but if you have palm sugar, use that.
- Rice – Basmati, jasmine or your favorite steamed rice.
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Thai Grilled Beef Bowls
Ingredients
- 2 thin cut loin steaks
- 1 tbsp avocado oil can use vegetable or peanut oil
- 1 red bell pepper julienned
- 2 cups Napa cabbage shredded
- 4 radish julienned
- 1 cup sugar snap peas chopped
- 1/2 cup peanuts chopped
- 1 lime sliced in 4 wedges
- 2 cups Jasmine rice
- 4 cups water
Pad Thai Sauce
- 2 tsp tamarind paste
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp sriracha sauce
- 1/2 cup brown sugar
- 1/4 cup water
Instructions
Pad Thai Sauce
- Combine all ingredients well.
Grilled Thai Beef Bowl
- Marinade steak in about 3 tbsp of the Pad Thai Sauce for an hour.
- Prepare the rice by bring 4 cups of water to a boil. Reduce heat to low, stir in 2 cups of Jasmine rice, cover and let simmer until all water is gone. Remove from heat and let sit with lid on until you are ready to serve.
- Grill marinated steak over high heat on each side until charred and cooked rare. We're just searing the outside, as we will cook in the frying pan. Remove and let rest about 5 minutes. Slice very thinly.
- Heat a large frying pan on high heat until smoking hot. Add 1 tbsp avocado oil, then cabbage and red pepper, stir frying quickly for 1-2 minutes. Add 1 tbsp Pad Thai Sauce, then add sliced grilled steak and stir fry another 1 minute. Remove from heat. Serve over steamed white rice, drizzle with more Pad Thai Sauce. Top with radish, peas, peanuts and lime.
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