20 Minute Thai Beef Rice Bowl
Don’t get scared by the extra ingredients in this recipe. They are all there to build a delicious sauce and flavor profile. We called the recipe a ‘20 minute’ recipe, but it may take you less. Up for the challenge? Here we go!
16 ounces or 4 Trifecta beef patties, crumbled
In a saucepan, quickly bring fish sauce, sesame oil, honey, lime juice, low sodium tamari/soy sauce, and sambal oelek up to a boil, reduce to simmer slightly, and mix to incorporate all ingredients. All ingredients should come together in 3 minutes tops. If the sauce is too loose, simmer for an extra 2 minutes, but avoid simmering down the sauce excessively to a thick syrup. We want a sauce that will coat the protein evenly. Think of the body of running maple, just slightly loser in the body.
Crumble the beef patties with your hands and add them to the saucepan with the simmering sauce. Add the carrots and Trifecta broccoli as well.
Cook for 3 minutes or until completely warmed through. Keep warm, avoiding the bottom from burning and adjusting heat as needed. If sauce becomes too thick, add a splash of stock or water.
Warm rice and divide into four bowls by plating ⅓ cup on each.
Plate 4-5 ounces of beef and sauce mixture on each plate. You may have a residual beef mix, as the volume increases when carrots and broccoli are added. Distribute amongst the four bowls evenly. Garnish with sesame seeds, chives, and scallions if desired!
Servings: 4 | Calories Per Serving: 520