Lemongrass Beef + Crispy Rice Bowl

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

Optional Toppings:

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).

To Assemble:

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.