Thai Beef and Broccoli Rice Bowl
A quick and easy Thai with a sweet and spicy sauce! Gluten free.
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.