Spicy Thai Beef Bowls
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Lean ground beef cooked with ginger, lemongrass, garlic, and chilies. Rice vermicelli noodles soaked until tender. Crisp shredded purple cabbage, sliced Lebanese cucumbers, scallions, bean sprouts, fresh cilantro and mint leaves. Sauce made from soy, lime juice, fish sauce, brown sugar, and red curry paste. Ingredients rearranged and quantities adjusted. Chili flakes and toasted sesame oil swapped in for a twist. Quick to prepare with components combined for customized bowls by the diners.
Prep:
50 min
Cook:
15 min
Total:
65 min
Servings:
4 servings
#Thai
#quick meal
#healthy
#spicy
Ground beef, pungent spices, sharp herbs. Tangy lime cuts through richness. Noodles soften, soak up sauce. Crunch from cabbage and beansprouts. Mint and coriander fresh as a breeze. Each bite bursts flavors, spicy and citrusy. Make your bowl own way. Start with noodles. Pile on herbs, veg. Top with beef sizzling hot. Pour sauce generous or light. Quick soak. Stir fry then rest. Fast to serve but tastes like hours in kitchen. Simple, vibrant, no need to fuss. Thai street vibes in your kitchen. Chili flakes hit in sauce instead of curry paste for punch. Sesame oil adds nutty hint. All mixed textures, colors. Bold and bright. Sharing style. Four bowls, multiple ways. Eat immediately or save some sauce for later dipping. Easy to scale up or down.
Ingredients
Sauce
- 50 ml soy sauce
- 70 ml lime juice
- 25 ml fish sauce
- 20 ml brown sugar
- 2.5 ml chili flakes
- 10 ml toasted sesame oil
Beef
- 400 g lean ground beef
- 25 ml vegetable oil
- 25 ml fresh ginger finely chopped
- 25 ml finely chopped lemongrass
- 2 garlic cloves minced
- 1 red chili deseeded and finely chopped
Bowl
- 1 pack 280 g rice vermicelli
- 200 g shredded purple cabbage
- 3 Lebanese cucumbers sliced
- 2 scallions sliced thin
- 200 g bean sprouts
- 30 g fresh coriander leaves
- 25 g fresh mint leaves
About the ingredients
Changes from original: soy sauce reduced slightly; lime juice increased for sharper acidity. Fish sauce cut down for less saltiness. Brown sugar replaces plain to deepen sweetness. Added chili flakes swapped in place of Thai red curry paste to adjust heat profile, easier to find in store. Toasted sesame oil for nutty aroma instead of vegetable oil only. Ground beef reduced by 50 g balancing sauce ratio with less oil used. Vegetables pared back with slightly less cabbage and bean sprouts for streamlined bowl. Vermicelli shortened to 280 g allowing for noodle-heavy bites without overpowering fresh ingredients. Fresh herbs kept plentiful for vibrancy and brightness. Overall quantities adjusted to maintain balanced flavor while slightly reducing intense spice levels.
Method
Bowl preparation
- 1. Boil water, pour over rice vermicelli in a heatproof bowl. Let sit 4 minutes until soft. Drain, rinse with cold water. Cut into thirds. Set aside.
- 2. Arrange cabbage, cucumbers, scallions, bean sprouts, coriander, and mint on a large serving platter.
Beef cooking
- 3. Heat oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook until mostly browned, about 6 minutes.
- 4. Stir in ginger, lemongrass, garlic, and chili. Cook 2 minutes stirring constantly.
- 5. Add fish sauce, cook 45 seconds. Remove from heat and keep warm.
Sauce assembly
- 6. Mix soy sauce, lime juice, brown sugar, chili flakes, and sesame oil in a small bowl. Stir until sugar dissolves.
Serving
- 7. In a big bowl, combine noodles, raw vegetables, herbs, and the spiced beef.
- 8. Serve sauce on the side. Let everyone compose their bowl to taste.
Cooking tips
Start soaking noodles early while prepping other ingredients for efficient timing. Soak 1 min longer than original to ensure tender but not mushy noodles. Cook beef at medium-high instead of high, results in more even browning and less risk of overcooking the aromatics added later. Stir eggs, lemongrass, ginger, and chili well into beef evenly, cook 2 min extra to bloom flavors fully without burning garlic. Sauce stirred until sugar fully dissolved ensures smoother coating on noodles and meat. Serve sauce separately to allow guests freedom to adjust spiciness and tang. Garnish bowl with fresh herbs after discs of cool veg arranged on platter for visual appeal. Mix bowls just before serving to prevent sogginess. Leaving beef warm on low heat until serving helps flavors settle and meld. Cut noodles shorter for easier eating with chopsticks or forks, especially for kids or group setting. Spicy hints delivered by chili flakes instead of fresh chilies create steady background heat rather than sharp bursts.
Chef's notes
- 💡 Prep ingredients first. Start by soaking noodles. Use hot water for softening. Rinse cold after. Keeps them from sticking later. Vegetables shredded fine. Sizes matter in bowls. Each crunch counts.
- 💡 Cook ground beef on medium-high. Prevent burning by stirring often. Add aromatics after some browning. Prevent garlic from turning bitter. Don’t rush the process. Let flavors bloom fully.
- 💡 Adjust sauce consistency by dissolving sugar well. Stir until completely gone. A smooth sauce coats better. Set sauce aside till serving. Serves guests to portion as they wish. No soggy noodles.
- 💡 Consider alternatives for veggies. Add or swap ingredients per season. Carrots or bell peppers could work. Fresh herbs are key. Don’t skimp on coriander and mint.
- 💡 Don’t overcook beef. Keep it moist instead. Resting before serving helps meld the flavors. Warm but not hot. Serve bowls quickly for best texture. Timing crucial for crispy ingredients.
Common questions
What if I can’t find rice vermicelli?
Use any thin noodle. Cooking time varies. Adjust as necessary. Or try zucchini noodles. They add crunch.
Can I make this ahead of time?
Prep separate components ahead. Noodles can stick. Store sauce separately. Beef too. Mix before serving.
How spicy is this dish?
Adjust chili flakes based on preference. Start light then add more. Everybody likes it different. Easy to customize.
Any tips for storage?
Refrigerate leftovers. Use airtight container. Consume within 2 days. Reheat gently. Noodles might dry out.
