Give Me a Beef Bowl and Eat Bochoy

Here's a recipe with maximum flavour for minimum time in the kitchen. A quick stir fry of ground beef is the centerpiece of this flavor-packed Thai beef rice basin, set up in 20 minutes.

I love the whole rice bowl concept: a well-equanimous array of wonderful ingredients - a mini personal smorgasbord - all tucked into one little bowl.

Some of my favorite rice bowl recipes, similar my salmon teriyaki bowl and my bibimbap bowls, take some fourth dimension and effort to set up. They're totally worth it! But information technology'southward likewise great to have this quick and easy beefiness basin in the repertoire, with a fried egg as the terminal crowning touch. Everyday ingredients, easily transformed into an exciting Thai meal.

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

How to make this Thai Beef Rice Bowl

If you have leftover rice on hand, this meal comes together in 20 minutes, all in one pan.

1. Make the Sauce: Whisk all the ingredients together in a basin: Sugar, Thai Chile Paste, fish sauce, soy sauce, garlic and crushed cherry pepper flakes.
2. Stir-fry the Ground Beefiness: Estrus oil in a large heavy skillet or wok and cook the beef over loftier estrus until information technology'south no longer pink, 2 minutes or so. Add the sauce to the pan and cook for 30-40 seconds more. Transfer the meat mixture to a bowl and tent with foil to continue warm.
3. Stir-fry the bok choy for 2 minutes or then and add it to the basin with the beef.
4. Fry the eggsin the same pan.
5. Serve: Heat the rice, divide it between four bowls, and elevation with ground beefiness, bok choy and a fried egg. If you want more heat, add a splash of Sriracha.

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

• Cuban Picadillo (ground beef stew with tomatoes and olives)
• Quick Turkey Ragu (Delicious meat sauce made with footing turkey)
• Chinese Orange Chicken (Equally tasty as takeout only healthier)

Hither's the Thai Beefiness Rice Bowl recipe. If you lot try this, I hope y'all'll come dorsum and exit a star rating and a comment. I'd honey to know what you think.

Impress

Quick Thai Beef Rice Basin Recipe

An easy, flavorful Thai beef and rice bowl with stir fried footing beef, brown or white rice, sautéed greens and a fried egg.

Adapted from a recipe in Cooking Lite

• Prep Time: 10 mins
• Cook Time: ten mins
• Total Time: twenty mins
• Yield: 4
• Category: Main Dish
• Method: stir fry
• Cuisine: Thai

• 2 ½ teaspoons sugar
• 2 ½ teaspoons Thai chile paste (I like the Thai Kitchen Roasted Chili Paste)
• 2 ½ teaspoons Thai fish sauce
• 1 tablespoon soy sauce (depression-salt is fine)
• one tablespoon minced garlic (most 3 medium cloves)
• 1 teaspoon crushed cerise pepper flakes (reduce to ½ teaspoon if y'all prefer less heat)
• 2 tablespoons canola or grape seed oil, divided
• 12 ounces ground beefiness
• 3 small infant 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. Brand the rice ahead of time or reheat 2 ½ cups of leftover rice.
2. Whisk the sauce ingredients in a modest bowl: Sugar (2 ½ teaspoons), Thai Republic of chile Paste (ii ½ teaspoons), fish sauce (2 ½ teaspoons), soy sauce (i tablespoon), garlic (1 tablespoon) and crushed red pepper flakes (1 teaspoon)
3. Heat a large cast-iron skillet or wok over high heat. Add together oil (ii teaspoons) and swirl to coat. Add the basis beef to pan and stir-fry ii minutes or until beef is no longer pinkish.
4. At this point I like to briefly remove the pan from the heat, tilt information technology, 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 ane ½ teaspoons oil to the pan and plow heat high. Add the bok choy and stir-fry ii minutes or until crisp-tender. Season with a pinch or ii of salt and place in the bowl with beef.
7. Wipe pan clean with a paper towel. Heat remaining oil (2 ½ teaspoons) in the pan over medium estrus; swirl to glaze. Crack the eggs, 1 at a time, into the pan; melt 2 minutes. Encompass pan, and cook i infinitesimal 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. Superlative each basin with a fried egg. Season eggs with a little salt. Serve immediately, garnished with Sriracha, if you like.

Notes

Substitutions for Bok Choy: My favorites substitutions in this dish are Napa cabbage, spinach and kale. Choose about 1 cup of kale or cabbage per person and notation that these will take a bit longer to cook than baby bok choy. Spinach cooks extremely fast and shrinks a lot, so you lot'll need more like 4 cups (3-iv ounces) per person.

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

Keywords: Thai beef rice bowl with bok choy and a fried egg, basis beefiness 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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