Rice Bowl With Beef and Thai Sauce

Here'south a recipe with maximum flavor for minimum fourth dimension in the kitchen. A quick stir fry of ground beefiness is the centerpiece of this flavor-packed Thai beefiness rice basin, ready in twenty minutes.

I honey the whole rice basin concept: a well-composed assortment of wonderful ingredients - a mini personal smorgasbord - all tucked into i trivial bowl.

Some of my favorite rice bowl recipes, like my salmon teriyaki basin and my bibimbap bowls, take some time and effort to prepare. They're totally worth it! Just it'south also great to accept this quick and easy beefiness bowl in the repertoire, with a fried egg equally the terminal crowning touch. Everyday ingredients, hands transformed into an exciting Thai meal.

If you can't find bok choy or information technology's not your matter, this recipe also works well with Napa cabbage, spinach or kale.

How to make this Thai Beef Rice Bowl

If y'all take leftover rice on paw, this meal comes together in twenty minutes, all in i pan.

1. Brand the Sauce: Whisk all the ingredients together in a bowl: Carbohydrate, Thai Chile Paste, fish sauce, soy sauce, garlic and crushed cerise pepper flakes.
2. Stir-fry the Ground Beef: Heat oil in a large heavy skillet or wok and cook the beefiness over high heat until it's no longer pink, ii minutes or so. Add the sauce to the pan and cook for xxx-40 seconds more. Transfer the meat mixture to a basin and tent with foil to keep warm.
3. Stir-fry the bok choy for 2 minutes or so and add together information technology to the basin with the beef.
4. Fry the eggsin the same pan.
5. Serve: Heat the rice, divide it between four bowls, and height with footing beef, bok choy and a fried egg. If yous want more oestrus, add a splash of Sriracha.

If you're a fan of flavor-packed quick and easy meals, you'll dear these recipes too:

• Cuban Picadillo (footing beef stew with tomatoes and olives)
• Quick Turkey Ragu (Succulent meat sauce made with ground turkey)
• Chinese Orange Craven (As tasty equally takeout only healthier)

Here's the Thai Beef Rice Bowl recipe. If you try this, I promise you'll come back and leave a star rating and a comment. I'd love to know what you think.

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Quick Thai Beef Rice Bowl Recipe

An piece of cake, flavorful Thai beefiness and rice basin with stir fried ground beef, brown or white rice, sautéed greens and a fried egg.

Adapted from a recipe in Cooking Low-cal

• Prep Time: 10 mins
• Melt Time: 10 mins
• Full Time: 20 mins
• Yield: 4 anex
• Category: Principal Dish
• Method: stir fry
• Cuisine: Thai

• 2 ½ teaspoons sugar
• ii ½ teaspoons Thai republic of chile paste (I like the Thai Kitchen Roasted Chili Paste)
• 2 ½ teaspoons Thai fish sauce
• one tablespoon soy sauce (low-salt is fine)
• 1 tablespoon minced garlic (near three medium cloves)
• 1 teaspoon crushed carmine pepper flakes (reduce to ½ teaspoon if yous prefer less heat)
• 2 tablespoons canola or grape seed oil, divided
• 12 ounces ground beef
• 3 pocket-size baby bok choy, cut lengthwise into quarters (cabbage, kale or spinach can be substituted)
• Salt
• iv large eggs
• 2 ½ cups cooked brown or white rice, reheated

Optional Garnish

• Sriracha hot sauce

1. Make the rice ahead of time or reheat 2 ½ cups of leftover rice.
2. Whisk the sauce ingredients in a pocket-sized bowl: Sugar (2 ½ teaspoons), Thai Chile Paste (2 ½ teaspoons), fish sauce (2 ½ teaspoons), soy sauce (1 tablespoon), garlic (ane tablespoon) and crushed red pepper flakes (ane teaspoon)
3. Heat a large cast-fe skillet or wok over loftier heat. Add oil (2 teaspoons) and swirl to coat. Add the footing beefiness to pan and stir-fry 2 minutes or until beefiness is no longer pink.
4. At this betoken I like to briefly remove the pan from the heat, tilt it, and spoon out some of the rendered fat. This step is optional.
5. Add the sauce to the pan, stir-fry for 30-40 seconds, transfer to a bowl, and tent with foil to keep warm.
6. Add 1 ½ teaspoons oil to the pan and turn estrus high. Add the bok choy and stir-fry 2 minutes or until crisp-tender. Flavour with a pinch or two of salt and place in the bowl with beef.
7. Wipe pan make clean with a paper towel. Rut remaining oil (2 ½ teaspoons) in the pan over medium oestrus; swirl to coat. Crevice the eggs, 1 at a time, into the pan; melt two minutes. Embrace pan, and melt 1 minute longer or until the whites are set and eggs are cooked to your liking.
8. Divide the rice, beef, and bok choy among 4 bowls. Height each bowl with a fried egg. Season eggs with a picayune salt. Serve immediately, garnished with Sriracha, if you lot like.

Notes

Substitutions for Bok Choy: My favorites substitutions in this dish are Napa cabbage, spinach and kale. Choose about ane cup of kale or cabbage per person and note that these will take a bit longer to cook than baby bok choy. Spinach cooks extremely fast and shrinks a lot, so y'all'll need more similar 4 cups (iii-four ounces) per person.

[This post outset appeared onPanning The Globe in March 2015. Information technology was updated in April 2020 with new added nutritional information, clarifying details in the written mail and clearer instructions in the recipe.]

Keywords: Thai beefiness rice bowl with bok choy and a fried egg, ground beef stir fry with rice and bok choy

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Source: https://www.panningtheglobe.com/quick-thai-beef-bok-choy-rice-bowl/

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