Hey everyone, Jason Griffith here! When I’m in the mood for a dinner that’s fast, fresh, and full of exciting flavors, this Thai Beef Bowl with Coconut Rice is my secret weapon. It’s a beautiful, vibrant dish that brings together tender, savory beef and a creamy, fragrant coconut rice, all topped with a medley of fresh vegetables. This recipe is a complete meal that’s ready in about 30 minutes, and it’s guaranteed to become a new favorite in your home.
Why I Love This Recipe
What I love most about this recipe is its perfect balance of textures and flavors. The savory, slightly spicy beef is a fantastic contrast to the sweet, creamy coconut rice. The fresh vegetables add a crucial layer of crunch and freshness that makes every bite feel light and delicious. This recipe is also a one-pan wonder, which means minimal cleanup and more time to enjoy your meal. It’s a great way to get a flavorful, healthy meal on the table in a flash, and it’s a dish the whole family will love.
Ingredients
For the Beef Bowl
- 1 lb sirloin steak, thinly sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
For the Coconut Rice
- 1 cup long-grain white rice, rinsed
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
Garnish
- Sliced green onions
- Chopped fresh cilantro
- Lime wedges
Swaps and Notes
- Beef: Sirloin steak is a great choice here because it’s a tender cut that cooks quickly. You can also use flank steak or a different cut of beef, but you may need to adjust the cooking time.
- Vegetables: Feel free to use your favorite vegetables here! Sliced carrots, snow peas, or mushrooms would all be delicious.
- Red Pepper Flakes: You can adjust the amount of red pepper flakes to your desired level of heat.
- Rice: The coconut rice is a key part of this dish! It adds a fantastic flavor and texture. You can also serve the beef over a bed of plain rice or noodles.
- Soy Sauce: Low-sodium soy sauce is a great option if you’re watching your salt intake.
Step-by-Step Instructions
- Start the Rice: In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time!
- Make the Beef Bowl: While the rice is cooking, in a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until it’s browned. Remove the beef from the skillet and set it aside.
- Sauté the Veggies: Add the minced garlic, grated ginger, sliced red bell pepper, and broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Create the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
- Combine Everything: Add the cooked beef back to the skillet with the vegetables. Pour the sauce over everything and stir until well combined. Bring it to a simmer, then reduce the heat to low and let it cook for 2-3 minutes, until the sauce has thickened and coated the beef and vegetables.
- Serve: Once the rice is done, fluff it with a fork. Serve the beef and vegetable mixture immediately over a bed of the coconut rice. Garnish with sliced green onions, chopped fresh cilantro, and a squeeze of fresh lime juice.
Tips for Success
- Rinse the Rice: Rinsing the rice is a crucial step for a fluffy, non-gummy finished product.
- Don’t Overcook the Beef: Sirloin steak cooks quickly! Watch it carefully to keep it from getting tough.
- Don’t Crowd the Pan: Cook the beef in a single layer to ensure it gets a beautiful brown crust.
- Rest the Rice: Letting the rice rest for a few minutes after cooking is a non-negotiable step for achieving a perfect, fluffy texture.
Serving Suggestions and Pairings
This Thai Beef Bowl with Coconut Rice is a complete meal on its own. You can serve it with a simple side salad to add some freshness, or some extra steamed vegetables. The savory and spicy flavors would also go great with other hearty, comforting meals like this Mexican Chicken and Rice Casserole or a simple Cajun Chicken Sausage Gumbo.
Nutritional Information (per serving, approximate)
- Calories: 550 kcal
- Carbohydrates: 60g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 900mg
- Fiber: 4g
- Sugar: 10g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of this dish are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in a skillet on the stovetop or in the microwave. The sauce might thicken, so you may need to add a splash of water or broth.
More Recipes You’ll Love
If you enjoy easy, savory, and satisfying meals, you might also like these other recipes:
- These Easy Turkey Wings are my favorite comfort food for lazy Sundays
- This Walking Taco Bar is my favorite no-fuss way to feed a crowd
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- A light, tangy chicken salad I actually crave (and there’s no mayo in sight)
Final Thoughts
This Thai Beef Bowl with Coconut Rice is a perfect example of a simple recipe that delivers a huge payoff in flavor. It’s a no-fuss dish that is both healthy and incredibly satisfying. Give it a try, and I guarantee it will become a new favorite in your home.
What’s your favorite international-inspired meal to make at home? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Thai Beef Bowl with Coconut Rice: My Favorite 30-Minute Dinner
Ingredients
- 1 lb sirloin steak
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, minced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons red pepper flakes (adjust to taste)
- 1 cup long-grain white rice
- 1 cup full-fat coconut milk
- 1 cup water
- 2 teaspoons salt
- 1 cup mixed bell peppers, sliced
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- In a medium saucepan, combine the long-grain white rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the sirloin steak, ginger, and broccoli florets. Sauté for about 5-7 minutes until the beef is browned and cooked to your desired doneness.
- Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Mix well and cook for another 2-3 minutes until everything is heated through.
- Once the rice is cooked, fluff it with a fork and serve it in bowls topped with the beef mixture.
- Garnish with sliced bell peppers, green onions, and lime wedges.
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