Here’s a recipe with optimum flavor for minimum time in the kitchen area. A fast stir fry of ground beef is the focal point of this flavor-packed Thai beef rice bowl, all set in 20 minutes.
I love the whole rice bowl idea: a well-composed assortment of fantastic active ingredients– a small individual smorgasbord– all tucked into one little bowl.
A few of my preferred rice bowl dishes, like my salmon teriyaki bowl and my bibimbap bowls, take a while and effort to prepare. They’re absolutely worth it! It’s likewise terrific to have this quick and simple beef bowl in the collection, with a fried egg as the final crowning touch. Daily active ingredients, quickly changed into an amazing Thai meal.
If you can’t find bok choy or it’s not your thing, this dish likewise works well with Napa cabbage, spinach or kale.
How to make this Thai Beef Rice Bowl
If you have remaining rice on hand, this meal comes together in 20 minutes, all in one pan.
- Make the Sauce: Blend all the components together in a bowl: Sugar, Thai Chile Paste, fish sauce, soy sauce, garlic and crushed red pepper flakes.
- Stir-fry the Ground Beef: Heat oil in a large heavy frying pan or wok and cook the beef over high heat up until it’s no longer pink, 2 minutes or two. Add the sauce to the pan and cook for 30-40 seconds more. Transfer the meat mixture to a bowl and camping tent with foil to keep warm.
- Stir-fry the bok choy for 2 minutes or so and add it to the bowl with the beef.
- Fry the eggs in the very same pan.
- Serve: Heat the rice, divide it in between four bowls, and leading with hamburger, bok choy and a fried egg. If you want more heat, include a splash of Sriracha.
If you’re a fan of flavor-packed quick and easy meals, you’ll love these dishes too:
- Cuban Picadillo ( ground beef stew with tomatoes and olives)
- Quick Turkey Ragu(Delicious meat sauce made with ground turkey)
- Chinese Orange Chicken(As yummy as takeout but much healthier)
Here’s the Thai Beef Rice Bowl recipe. If you attempt this, I hope you’ll come back and leave a star ranking and a remark. I ‘d like to know what you think.
Quick Thai Beef Rice Bowl Recipe
An easy, flavorful Thai beef and rice bowl with stir fried hamburger, brown or white rice, sautéed greens and a fried egg.
Adapted from a recipe in Cooking Light
- Author: Lisa
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1 x
- Category: Main Dish
- Approach: stir fry
- Cuisine: Thai
Scale
Components
- 2 1/2 teaspoon s sugar
- 2 1/2 teaspoon s Thai chile paste (I like the Thai Kitchen Roasted Chili Paste)
- 2 1/2 teaspoon s Thai fish sauce
- 1 tablespoon soy sauce (low-salt is fine)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you prefer less heat)
- 2 tablespoon s canola or grape seed oil, divided
- 12 ounce s hamburger
- 3 small child bok choy, cut lengthwise into quarters (cabbage, kale or spinach can be replaced)
- Salt
- 4 big eggs
- 2 1/2 cup s cooked brown or white rice, reheated
Optional Garnish
- Sriracha hot sauce
Guidelines
- Make the rice ahead of time or reheat 2 1/2 cups of remaining rice.
- Whisk the sauce active ingredients in a small bowl: Sugar (2 1/2 teaspoons), Thai Chile Paste (2 1/2 teaspoons), fish sauce (2 1/2 teaspoons), soy sauce (1 tablespoon), garlic (1 tablespoon) and crushed red pepper flakes (1 teaspoon)
- Heat a large cast-iron frying pan or wok over high heat. Include oil (2 teaspoons) and swirl to coat. Include the ground beef to pan and stir-fry 2 minutes or until beef is no longer pink. At this moment I like to briefly remove the pan from the heat, tilt it, and spoon out a few of the rendered fat from the pan but this action is optional. Include the sauce to the pan. Stir-fry for 30-40 seconds. Scrape the meat mixture into a bowl and camping tent with foil to keep warm.
- Heat 1 1/2 teaspoons oil in the pan over high heat. Include the bok choy and stir-fry 2 minutes or up until crisp-tender. Season with a pinch or two of salt and location in the bowl with beef.
- Clean pan clean with a paper towel. Heat staying oil (2 1/2 teaspoons) in the pan over medium heat; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute longer or until the whites are set and eggs are prepared to your liking.
- Divide the rice, beef, and bok choy amongst 4 bowls. Leading each bowl with a fried egg. Season eggs with a little salt. Serve immediately, garnished with Sriracha, if you like.
Notes
Alternatives for Bok Choy: My favorites alternatives in this dish are Napa cabbage, spinach and kale. Select about 1 cup of kale or cabbage per person and note that these will take a bit longer to cook than infant bok choy. Spinach cooks exceptionally fast and diminishes a lot, so you’ll need more like 4 cups (3-4 ounces) per individual.
[This post first appeared on Panning The Globe in March 2015. It 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, ground beef stir fry with rice and bok choy
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