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Thai-Inspired Beef and Vegetable Stir-Fry Bowl

Thai-Inspired Beef and Vegetable Stir-Fry Bowl

Lunch

4.0

(1 reviews)

Prep Time
25min
Cook Time
20min
Servings
4
Calories
429
Chef's Note

For the most tender beef, freeze the flank steak for 15 minutes before slicing - this makes it easier to cut ultra-thin strips. If you can't find Thai basil, regular basil will work, though the flavor profile will be slightly different. For a gluten-free version, substitute tamari for the soy sauce.

Tags
high-protein
beef
stir-fry
Thai
Asian
lunch
bowl
vegetables
gluten-free option
dairy-free
Ingredients

  • 1.5 pounds flank steak

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon fish sauce

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 4 cloves garlic

  • 2 tablespoons fresh ginger

  • 1 small red chili

  • 2 tablespoons avocado oil

  • 1 large red bell pepper

  • 3 cups broccoli florets

  • 1 cup snap peas

  • 2 medium carrot

  • 1 cup jasmine rice

  • 1/2 cup Thai basil leaves

  • 1/4 cup cilantro

  • 1/3 cup unsalted peanuts

  • 1 lime lime wedges

Instructions
  • 1

    Slice 1.5 pounds of flank steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl.

  • 2

    In a separate bowl, make the marinade by combining 2 tablespoons of low-sodium soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Mix well.

  • 3

    Pour half the marinade over the beef, toss to coat evenly, and let marinate for 15 minutes at room temperature.

  • 4

    Meanwhile, prepare the vegetables: slice 1 red bell pepper into thin strips, cut 3 cups of broccoli into small florets, trim 1 cup of snap peas, and julienne 2 medium carrots.

  • 5

    Cook 1 cup of jasmine rice according to package instructions (typically 1 cup rice to 1.5 cups water, simmered for 15-18 minutes).

  • 6

    While the rice cooks, roughly chop 1/3 cup of unsalted peanuts and toast them in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside.

  • 7

    Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but still slightly pink inside. Remove to a plate.

  • 8

    In the same wok, add the remaining 1 tablespoon of avocado oil. Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and 1 finely chopped red chili. Stir-fry for 30 seconds until fragrant.

  • 9

    Add the broccoli and carrots first, stir-frying for 3 minutes. Then add the bell pepper and snap peas, continuing to stir-fry for another 2 minutes until vegetables are crisp-tender.

  • 10

    Return the beef to the wok along with any accumulated juices. Add the remaining marinade and 1 tablespoon of soy sauce. Toss everything together and cook for 1-2 minutes until heated through.

  • 11

    Remove from heat and stir in 1/2 cup of Thai basil leaves and 1 tablespoon of lime juice.

  • 12

    Divide the cooked rice among four bowls. Top with the beef and vegetable stir-fry.

  • 13

    Garnish each bowl with toasted peanuts, 1/4 cup of chopped cilantro, and lime wedges for squeezing over the top.

Nutrition Information (per serving)
429
Calories
43g
Protein
22g
Carbs
19g
Fat
Reviews (1)
SH.
Stevie H.
8/23/2025

4/5

Peanuts didnt add much to it, but definitely needed some sort of spice. Added Sriracha at the end which helped