Spicy Beef Bowl
July 28th, 2022
I borrowed this recipe from a cook book originally and changed it slightly to make it a little less spicy, a little more gingery, and subbed out plain cucumber slices for this asian cucumber salad. I like spooning the sauce from the cucumber salad over the jasmine rice to give it some extra tang.
Ingredients
- 2 tbsp sesame oil
- 1 lb ground beef
- black pepper
- 1 shallot, thinly sliced
- 4 garlic cloves, minced
- 2 inch piece of ginger, peeled and minced
- 1 tbsp lemongrass paste
- 1 red bell pepper, seeded and chopped
- 1/3 cup cashews
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek
- 2 tsp maple syrup
- 1/2 cup basil leaves, cut into a chiffonade
Toppings
- Jasmine rice
- pickled red onions
- 1 cup fresh herbs like basil, cilantro, and/or mint
- 2 medium carrots, skinned and shaved with a vegetable peeler
- asian cucumber salad
- 2 green onions, sliced
- edamame (soy beans)
- 1 lime, cut into wedges
Instructions
- Prepare the jasmine rice according to package directions. Prep all your toppings so they are ready when the meat is finished.
- Make the Asian Cucumber Salad, recipe here.
- Heat the sesame oil in a large skillet over medium heat. When hot, add the ground beef, season with fresh ground pepper, and brown the meat while breaking it up with a wooden spoon until it is in small pieces. Add shallots, ginger, garlic, lemongrass paste, bell pepper, and cashews and stir, cooking for about 5 more minutes.
- Add 1/4 cup water, soy sauce, fish sauce, samba leak, and maple syrup. Bring sauce to a boil and cook until the sauce has reduced and the coat sticks to the meat, about 5-7 minutes. Stir in the basil and turn the heat off.
- In a bowl, layer a bed of jasmine rice with your beef and top with the asian cucumber salad alongside the other toppings of your liking, like pickled onions, shaved carrots, green onions, edamame, lime wedges, and herbs. Yum!
Tell me if you try it!
With love,
Ashley Jo
