I am currently in an Asian food mood and have been eating all of the asian dishes I can get my hands on! I also love cooking asian cuisine because it is so flavorful and there are so many delicious dishes. I wanted to make a crispy rice bowl that is super simple but packed with flavor. This is so easy for a weeknight if you plan ahead just a bit! Two things to note – 1) the beef needs to marinate for at least 4 hours for the best flavor and 2) the rice needs to be dry, so you need to use 1-2 day old rice or it won’t crisp very well. This dish has the 3 S’s as I like to call them – sweet, spicy, salty, which makes it the ultimate flavor explosion in your mouth. The peanut sauce is also so creamy and tangy – my secret is using coconut milk to thin it out vs water because the coconut cream gives it such a rich, creamy flavor! I could eat this every night for a while and be totally satisfied and happy. Try this dish when you want to mix it up in the kitchen, I promise the dish is much easier than it appears from the ingredient list – just plan and prep some stuff ahead of time to make it quicker and easier!
For the Beef:
- 1Lb Flank Steak, Thinly Sliced
- 1/3 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 2 Tbsp Brown Sugar
- 1 Tsp Fish Sauce
- 1 Tbsp Sambal Oelek
- 1 Tsp Toasted Sesame OIl
- 1 Tbsp Minced Ginger
- 1 Tbsp Minced Lemongrass
- 6 Garlic Cloves, Minced
- 2 Limes, Juiced
For the Crispy Rice:
- 1-2 Cups Leftover Rice
- 2 Tbsp Peanut Oil (can sub Sesame Oil, Avocado Oil, Olive Oil)
- 1/2 Lime, Juiced
- 2 -3 Tbsp Soy Sauce
- 1 Tbsp Thai Chili Paste
For the Peanut Sauce:
- 1/2 Cup Peanut Butter
- 1/4 Cup Soy Sauce
- 1/8 Cup Rice Vinegar
- 1/4 Cup Coconut Milk
- 1 Tbsp Brown Sugar
- 3 Garlic Cloves, Minced
- 1 Tsp Minced Ginger
- 1 Lime, Juiced
- 1 Tsp Sambal Oelek
- Green Onions, Diced
- Peanuts, Finely Chopped
- Fried Egg
- Pickled Carrots
To Make The Beef:
- In a large mixing bowl, combine the soy sauce, rice vinegar, lime juice, ginger, lemon grass, sambal oelek, fish sauce, sesame oil, brown sugar and minced garlic. Whisk together until combined.
- Add in the thinly sliced flank steak and completely submerge in the sauce.
- Cover and allow to marinate for at least 3-4 hours.
- After the beef has been marinating for at least 4 hours, heat the grill to 400 degrees Fahrenheit.
- Once hot, place the beef on the grill and cook for 5 minutes. Flip and continue cooking for another 5 minutes.
- Turn off the grill, remove the beef and allow to rest for 5 minutes before cutting.
- When the beef has rested, cut into 1/2-1inch pieces for serving.
To Make The Peanut Sauce:
- In a small bowl whisk together the peanut butter, soy sauce, rice vinegar, lime juice, ginger, brown sugar, sambal, minced garlic and coconut cream until smooth.
- Set aside until ready to use.
To Make The Crispy Rice:
- *The key to this is using leftover rice that is 1-2 days old so it is dried out. Add 1-2 Tbsp of peanut oil to the rice and mix together, breaking up any clumps.
- Heat a large pan or wok over medium heat and add in the rice. Spread the rice out so you have a thin, even layer in the pan.
- Here is the most important step: DO NOT STIR. Leave the rice, untouched for 5-6 minutes so it can brown on the bottom. If you stir, the rice will not crisp properly.
- After 5-6 minutes, reduce the heat to low and add in the lime juice, soy sauce and thai chili paste. Gently stir together, breaking up the rice.
- *If not serving immediately, spread the rice out in the pan and keep on low heat – this will help the rice keep warm and crispy. (Would only recommend doing this for 8-10 minutes, else remove from the heat to prevent burning).
- Once everything is cooked and ready, divide the rice between 2-3 bowls.
- Top each bowl with a generous portion of the lemongrass beef.
- If using, add the pickled carrots, fried egg and sprinkle with diced green onions and peanuts.
- Lastly, drizzle the peanut sauce on top, serve and enjoy! Serve with a lime wedge, if desired for an extra kick.