Thai Grilled Beef Bowls
OUT west: Food & Lifestylewww.outwestlifestyle.comThai Grilled Beef Bowls combines grilled steak marinated in Pad Thai sauce with cabbage, red pepper, sugar snap peas and radish.
Servings: 4
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.