We are keeping things sweet and spicy in the kitchen this week with a Thai Beef and Broccoli Rice Bowl that is quick, easy to make, and so beautiful. 
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Thai Beef and Broccoli Rice Bowl: The Beef

I usually use grass fed filet mignon for this dish because it’s the most tender beef, that said, top sirloin works well too and is more budget friendly, so you decide what works for you. The steak is pan seared and oven finished and while it cooks the veggies are sautéed quickly on the stove and tossed in an amazing sauce.

THE SAUCE:

The sauce is a simple mixture of  Sambal Oelek (<—amazon affiliate link), dijon mustard and honey. I know, I know, dijon mustard seems like a strange ingredient for a Thai sauce. It’s true that dried mustard is what would usually be used, but let’s face it, most of us don’t have it in the cupboard, but most of us do have dijon mustard in the fridge and it works just as well. Just whisk the three ingredients together and you have one amazing sweet and spicy sauce! Pour over meat and veggies and you’re done. This whole meal takes about 30 minutes to make and is perfectly filling, which means you’re satisfied but not stuffed, leaving a little room for dessert.

You’re Going to LoveThai Beef and Broccoli Rice Bowl..

So pull out your chop sticks (no pressure, I can’t use them either) and get ready for a sweet and spicy bowl of yum!

Love Rice Bowls and Need More Recipes?

Well, I just happen to have 12 More Rice Bowl Recipes for you!

THE RECIPE: THAI BEEF AND BROCCOLI RICE BOWL!

Tips and what you need: a good pan, toasted sesame oil, and an Asian chili paste called Sambal Oelek.

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5 from 10 votes

Thai Beef and Broccoli Rice Bowl

A quick and easy Thai with a sweet and spicy sauce! Gluten free.

Course dinner, lunch

Cuisine Thai

Keyword cauliflower rice bowl, paleo rice bowl, rice bowl, thai beef anf broccoli

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Ingredients

• 1 cup jasmine rice cooked according to package instructions
• 2 6 oz  filet mignon
• sea salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 cup broccolini or broccoli broken into very small florets
• 1 shallots peeled and quartered
• ½ a yellow bell pepper,  thinly sliced
• 2 tablespoons your choice of toasted peanut oil, toasted sesame oil or olive oil
• roasted salted cashews (to taste)

Sauce:

• 1 ½ tablespoons Sambal Oelek (see link above) Note: Depending on brands the heat of Sambal Oelek may vary.
• 1 ½ tablespoons dijon mustard
• 2 tablespoons honey

Instructions

• Preheat oven to 425 degrees and set oven rack in center position. Season steaks on both sides with sea salt and pepper.
• While waiting for oven to preheat, start cooking rice, prepare vegetables and make sauce.
• Place all sauce ingredients in a small bowl and whisk, set aside
• Heat a cast iron skillet or grill pan on high heat for five minutes. Add olive oil to the pan. Sear steak for five minutes (turning down heat to medium if necessary). Flip steak and sear for one minute. Put pan in oven, Cook steak for five minutes for rare, 6-7 minutes for medium rare, and 8 and over for medium well to well done. Remove from oven and allow to rest for five minutes before slicing.
• While steaks cook, heat a medium sized pan on med/high heat, add 1-2 tablespoons oil to pan, heat oil, then add shallots and cook on medium heat, stirring frequently for 3 minutes
• Add broccoli and bell peppers, to pan with shallots. Cook for about 6 minutes stirring frequently. Add half the sauce to pan and toss the vegetables. Rice and steaks should be done by now.
• Place rice in bowls, add vegetables, slice steak and add to bowl. Garnish with cashews. Use remaining sauce to drizzle on steaks.

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