Thai Basil Beef Bowls Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 cups shaved cucumber ribbons (about 5 mini cucumbers)
  • 2 cups shaved carrot ribbons (about 3 large carrots)
  • ½ teaspoon salt
  • ½ cup rice vinegar
  • ¼ cup sugar
  • 1 shallot, sliced
  • ¼ cup chopped cilantro
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons oyster sauce
  • ½ teaspoon sugar
  • 1 tablespoon oil
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 pound very thinly sliced steak
  • 1 tablespoon minced garlic
  • 1 cup Thai basil leaves, divided
  • 2 cups cooked white rice
  • 2 avocados
Directions
  1. Add the cucumber and carrot ribbons to a large bowl and sprinkle them with salt. Let them rest while preparing the dressing, then drain any excess liquid.
  2. Add the vinegar and sugar to a saucepan over medium heat. Simmer to dissolve the sugar, about 2 minutes. Let cool.
  3. Add the shallots to the bowl with the carrots and cucumbers, then pour the vinegar mixture on top.
  4. Mix the cilantro into the salad and set it aside.
  5. To make the beef, first stir together the soy sauce, fish sauce, oyster sauce, and sugar in a small bowl.
  6. Heat the oil in a cast iron skillet or wok over medium heat.
  7. Add the peppers and onions and cook until softened, about 5 minutes. Remove from the skillet.
  8. Add the beef to the skillet and sear until browned, about 5 minutes. Stir in the garlic.
  9. Add the prepared sauce. Stir until well-coated.
  10. Add the basil and wilt it gently over the beef, then remove from the heat.
  11. To assemble the bowls, first divide the rice between bowls, then divide the beef and peppers between bowls.
  12. To serve, divide the cucumber salad between the bowls and top with the avocado.