Thai beef power bowl

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Thai beef power bowl

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

Give your brown rice bowl a makeover with this Thai beef power bowl that packs a flavour punch.

Featured in
Beef recipes, Asian recipes

Ingredients

  • 600g beef blade steak, trimmed of fat, sliced thinly across the grain
  • 3 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoon coconut cream
  • 2 teaspoon fish sauce
  • 1 cup red rice
  • 200g snow peas, sliced lengthways
  • 2 carrots, cut into batons
  • 250g punnet cherry tomatoes, halved
  • 1/2 cup mung bean sprouts
  • Juice 1 lime
  • 1 tablespoon palm sugar
  • Thai basil, to serve
  • Lime wedges, to serve
  • Chilli, to serve

Method

  • Step 1
    Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 teaspoon fish sauce. Stir to combine.
  • Step 2
    Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
  • Step 3
    Preheat a bbq or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
  • Step 4
    In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
  • Step 5
    Combine lime juice, palm sugar and 1 teaspoon fish sauce to make the dressing.
  • Step 6
    Place rice and salad in a bowl and top with beef, thai basil, lime wedges, sliced chilli and dressing.

Notes

Try with rapadura or brown sugar
Variation: Rump, Scotch or Sirloin steak

  • Publication: Australian Beef

Source: taste.com.au

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