Crispy rice. Beef. Sriracha.
I have no thoughts today (there’s gotta be joke in there somewhere) so I’m interrupting your regularly scheduled Thoughts for Thursday post to bring you a recipe. It’s funny how for me writing about my feelings takes such effort but writing out a detailed recipe is almost second nature. I can do it while pondering my life’s future (hence all of my typos). This is one of those mindless recipes that can be made while pondering your future and you still can’t mess this up.
Crispy Rice + Beef Bowls
1 lb lean beef, cut into thin strips*
3 tbsp soy sauce
2 tsp fish sauce
1 garlic clove, grated or minced fine
1 tsp grated ginger
1 tsp olive oil
Ground black pepper, to taste
1 large bell pepper, any color – I used yellow, cut into thin strips
1 cup of frozen peas, thawed
1 cup carrots cut into thin strips
1 small onion, cut into thin strips
4 cups cooked Jasmine rice
4 eggs, cooked over easy or sunny side up with a sprinkle of salt and pepper
Chopped cilantro for garnish
1 lime, cut into quarters
This goes pretty quick so have all of your ingredients chopped and ready to go once the beef is marinated.
Place the beef in a bowl and add the soy sauce, fish sauce, garlic, ginger, pepper and oil. Marinate for at least 30 minutes, but the longer the better*.
While the vegetables are cooking crisp the rice in another skillet, also over medium-high heat. I used a small pan but you can use any size. Spray with cooking spray and add the rice (1 cup at a time if you’re using a small skillet) and gently pat it down with a spatula to make a single layer, being careful not to squish the grains. Let the rice crisp for 3 -5 minutes or until it starts to toast and turn slightly brown. Once all the rice is crisp, portion 1 cup per person in bowls and set aside.
Add the beef to the same large skillet the vegetables were in, over high heat. Saute quickly to caramelize and cook to your desired doneness.
To assemble the bowls: Rice on the bottom layer -> veggies -> beef -> egg -> cilantro -> Sriracha -> lime wedge.
A deconstructed bowl for Eva. She’s like me in that she doesn’t like her foods all mixed together. I only make exceptions for Chipotle and crispy rice + beef bowls – hold the runny egg, can’t do it. Notes & Modifications
– You can absolutely do this with any other kind of meat you prefer, chicken would be great, shrimp or fish. Tempeh or double veggies would also work if you follow a vegetarian/vegan diet.
– You can add any vegetables you like, there’s no wrong vegetable for this in my opinion.
*Put the beef in the fridge if you marinate it for longer than 1 hour. Take it out of the fridge and let it sit on the counter for 30 minutes before cooking to bring the temperature up slightly before it hit the hot skillet.
*Freeze the beef for 30 minutes before slicing so it will be firm and easier to cut.
You can thank the impending 4pm-sunsets-in-Michigan-for-the-worst-winters-ever for the horribly dark photos.