Stir Fry
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Dinner

Beef-Shishito Stir Fry Rice Bowl

I have to say that I struggle with Asian flavors and making stir fry, they are super flavorful but they can be tricky to get just right.  All that said, I am super happy with the flavors I got with this rice bowl and it is so easy, perfect for a weeknight.  The beef has a great mixture of spice and sweetness from the quick marinade. 
 
I cooked this with some shishito peppers which are really a nice Asian veggies to pair with a stir fry.  Most of them aren’t spicy (generally they are sweet but a small percentage of them can be pretty spicy) and are a perfect one-bite option.  My husband doesn’t typically like easting big pieces of peppers and he loves these!!  These have gotten really popular recently and have popped up on a number of cooking competition shows as they are so easy to cook and generally approachable.
 
The rice is made with some coconut milk, ginger, and lime and is just awesome.  It had a perfect amount of stickiness and flavor that complimented the beef really well.  I love trying to add flavor to rice, it is a great canvas as it just absorbs flavor so readily.

Beef-Shishito Stir Fry Rice Bowls

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 4 People

Ingredients

Beef

  • 1 Lb Beef either slice thinly or buy in pre-cut stir-fry form
  • 2 oz Soy Sauce
  • 2 oz Sesame Oil
  • 4 oz Vegetable Oil
  • 1 Tbs Hoisin Sauce
  • 1 Tbs Ginger grated
  • 2 Garlic Cloves Minced
  • 1/2 Tbs Red Thai Curry Paste
  • 1 Lime Zested and Juiced
  • Salt and Pepper to taste
  • 1/2 Lb Shishito Peppers

Rice (Use proportions per package for liquids to suit serving needs)

  • Water
  • Basmati Rice Use proportions per package
  • 1 Can Coconut Milk Use this for 1/3 of the required liquid
  • 1 Lime Zested and Juiced
  • 1/2 Tbs Ginger Grated

Cilantro and Scallion for toppings

    Instructions

    • Combine all of the marinade ingredients (except for the oil) in a bowl or measuring cup.  Slowly add the oil with vigorously whisking the mixture to ensure proper mixing.  Alternatively you can add the oil and shake the mixture.
    • Marinade the beef for one to two hours.
    • Prepare the rice about 10 minutes before starting the meat as it takes a little longer.
    • Heat a some sesame or vegetable oil in a skillet or wok over medium-high heat.  Add the meat to the pan, drain excess marinade off the meat first.  Cook for about 7-10 minutes stirring relatively frequently (may be less if you cut it thinner).  Add the peppers towards the end and cook until slightly soft and slightly browned.
    • Top with minced cilantro and diced scallion.
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