Thai Beef and Broccoli Rice Bowl (with Paleo option)

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!
(This post contains affiliate links off which I may make a commission, your price remains the same)

Thai Beef and Broccoli Rice Bowl #ricebowl #cauliflowerricebowl #beefand broccoliricebowl #thairicebowl

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…

Thai Beef and Broccoli Rice Bowl #ricebowl #cauliflowerricebowl #beefand broccoliricebowl #thairicebowl

THE SAUCE:

The sauce is a simple mixture of  Thai Chili Paste or Sambal Oelek (<—amazon affiliate links), dijon mustard and honey. Just whisk together and you have an amazing 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.

Thai Beef and Broccoli Rice Bowl #ricebowl #cauliflowerricebowl #beefand broccoliricebowl #thairicebowl

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!

Thai Beef and Broccoli Rice Bowl #ricebowl #cauliflowerricebowl #beefand broccoliricebowl #thairicebowl

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.

Course:

dinner, lunch

Cuisine:

Thai

Keyword:

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

Servings: 2 servings

  • 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)
  • 1
    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)

Sauce:

  • 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

  1. If using traditional rice, start cooking according to package instructions. If using cauliflower rice, you’ll start cooking that later:)

  2. While rice cooks prep all vegetables and cut meat into 1″ cubes, season meat with salt and pepper and set aside

  3. 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

  4. 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

  5. Add broccoli, peppers, carrots and meat to pan with shallots. Cook for about 8 minutes stirring frequently

  6. While veggies and meat cook, whisk together chili paste, mustard and honey

  7. 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

  8. Place rice or cauliflower rice into two bowls, spoon meat and veggies over rice, serve

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