December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Thai-beef-power-bowl.jpg" srcset="https://img.taste.com.au/DayULMuM/w720-h480-cfill-q80/taste/2017/08/thaibeefpowerbowl-129136-1.jpg 720w, https://img.taste.com.au/MWRj9ZoG/w643-h428-cfill-q90/taste/2017/08/thaibeefpowerbowl-129136-1.jpg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Thai beef power bowl"
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- 0:15 Prep
- 0:20 Cook
4 Servings- Easy
Give your brown rice bowl a makeover with this Thai beef power bowl that packs a flavour punch.
Featured in
Beef recipes, Asian recipes
Ingredients
- 600g beef blade steak, trimmed of fat, sliced thinly across the grain
- 3 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoon coconut cream
- 2 teaspoon fish sauce
- 1 cup red rice
- 200g snow peas, sliced lengthways
- 2 carrots, cut into batons
- 250g punnet cherry tomatoes, halved
- 1/2 cup mung bean sprouts
- Juice 1 lime
- 1 tablespoon palm sugar
- Thai basil, to serve
- Lime wedges, to serve
- Chilli, to serve
Method
Step 1
Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 teaspoon fish sauce. Stir to combine.
Step 2
Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
Step 3
Preheat a bbq or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
Step 4
In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
Step 5
Combine lime juice, palm sugar and 1 teaspoon fish sauce to make the dressing.
Step 6
Place rice and salad in a bowl and top with beef, thai basil, lime wedges, sliced chilli and dressing.
Notes
Try with rapadura or brown sugar
Variation: Rump, Scotch or Sirloin steak
- Publication: Australian Beef
Source: taste.com.au
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