We are keeping things sweet and spicy in the kitchen this week with a Thai Beef and Broccoli Rice Bowl (with Paleo option) that is quick, easy to make and so beautiful. And for my low carb friends, I offer the option to use cauliflower rice!
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THE BEEF AND VEGGIES…
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 beef and veggies are sautéed quickly in the same pan until veggies are slightly caramelized and beef is cooked to liking. Then we add the sauce…
The sauce is a simple mixture of Thai Chili Paste or Sambal Oelek (<—amazon affiliate links), 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 20 minutes to make and is perfectly filling, which means you’re satisfied but not stuffed, leaving a little room for dessert.
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!
THE RECIPE: THAI BEEF AND BROCCOLI RICE BOWL!
Tips and what you need: a good pan, toasted sesame oil, and Asian chili paste: both Thai Chili Paste or Sambal Oelek work great! Keep in mind Sambal Oelek is a little hotter:)
A quick and easy Thai with a sweet and spicy sauce! Gluten free.
- 1 cup jasmine rice cooked according to package instructions, or 3 cups cauliflower rice
- 1 8 oz filet mignon or top sirloin cut into 1" cubes
- sea salt and freshly ground pepper
- 1 1/2 cups broccolini or broccoli broken into quite small florets (I prefer broccolini because it's more tender)
medium carrot peeled and thinly sliced on the diagonal (1/8" thick)
- 2 shallots peeled and quartered
- 1/2 a yellow bell pepper, thinly sliced
- 3 tablespoons your choice of toasted peanut oil, toasted sesame oil or olive oil
- roasted salted cashews (to taste)
- 1 1/2 tablespoons Thai chili paste or Sambal Oelek (see links above) Note: Depending on brands the heat in Thai chili pastes and Sambal Oelek may vary.
- 1 1/2 tablespoons dijon mustard
- 2 tablespoons honey
If using traditional rice, start cooking according to package instructions. If using cauliflower rice, you'll start cooking that later:)
While rice cooks prep all vegetables and cut meat into 1" cubes, season meat with salt and pepper and set aside
Prep all vegetables
Heat a large pan on med/high heat, add 2 tablespoons oil to pan, heat oil, then add shallots and cook on medium heat, stirring frequently for 5 minutes
If using cauliflower rice, place another pan on medium high heat, add olive oil and cook cauliflower rice for 5-6 minutes while finishing the rest of the meal
Add broccoli, peppers, carrots and meat to pan with shallots. Cook for about 8 minutes stirring frequently
While veggies and meat cook, whisk together chili paste, mustard and honey
When veggies are soft and meat is medium rare add cashews and sauce to pan, stir until sauce covers all meat and veggies. Take off heat. If using cauliflower rice, sprinkle with sea salt and pepper
Place rice or cauliflower rice into two bowls, spoon meat and veggies over rice, serve
MAY I ASK A FAVOR?
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I always forget how quickly homemade stir fry comes together! Love all the healthy veggies and that I can make it in less time than it takes to go out!
Hi Linda, I love how easy and delicious this dinner is! That sauce! Thanks for a new recipe to try! We love steak and white rice dinners. 🙂
This looks SO good. I can’t wait to make it.
Also — that sauce sounds like it would be simple to make up and pour over almost anything! I just need to decide if it’ll be the Jasmine rice I just bought or cauliflower!!
I love Thai flavors and this one’s amazing! Definitely going on regular rotation in our house.
I’ve been craving Thai food! This looks like the perfect recipe and so simple to make!
The use of Dijon mustard in a Thai dish is something really unique. Pinned the recipe to try later.
I agree. Usually one would use dried mustard but that is one more thing to buy that most people don’t usually have and dijon is a great substitute.
I’ve never made my own Asian-style sauces but this looks so delish and easy!
Super easy! Thanks Erin.
Love the flavors in this delicious bowl!
I have all those sauce ingredients but never would’ve thought to put them together. Totally trying this – thanks!
Super yummy, thanks for sharing this quick and easy alternative to take out!
That sauce looks amazing! The dijon and honey really compliment and give a little kick. It’s definitely a new addition to my repertoire!
This looks absolutely amazing! I’m trying to incorporate more Thai recipes into my cooking, and the paleo is ideal for me! xo