Sweet Thai Chili Steak Bowls
Ingredients
- 2 8-10 oz skirt steaks
Sweet Chile Sauce:
- ¾ cup sweet Thai Chile sauce
- ¼ cup soy sauce
- 1 tablespoon peanut butter (creamy or chunky is fine)
- 2 tablespoons orange juice
- 1 tablespoon rice vinegar
- Juice of 1 lime
- 2 garlic cloves minced.
- 2 teaspoons fresh ginger, grated
Other ingredients:
- 1 garlic clove, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- ½ of yellow onion
- 1 jalapeño
Garnish:
- A handful of Thai basil, torn into pieces
- Fresh cilantro, green onion, toasted sesame seeds, hot sauce, and crushed peanuts are optional for serving
- Cooked Jasmine rice for serving
Instructions
- Season your skirt steak generously, on both sides, with salt and pepper. Let the steak sit on the counter (away from pets if you have them) while you prep the other ingredients.
- Add all the Sweet Chile Sauce ingredients into a bowl. Whisk. The peanut butter may not incorporate well at this stage, but don't worry, you'll be cooking (which will help melt the peanut butter) later in this recipe.
- Heat a splash of your favorite high smoke point oil (like peanut, corn, or vegetable oil) in a skillet over medium-high heat. Sear both sides of the skirt steak until you reach your favorite doneness. I prefer medium rare, so mine cook a few minutes per side.
- Pull the cooked steak out of the skillet, place it on a plate, cover with tin foil. Turn down the heat in the pan to medium. Add additional oil (if necessary) and your garlic cloves. Your pan will be HOT from cooking the steak, even though you just turned down the heat. The moment you add the garlic, stir it around a couple of times, but then immediately add your onion, carrot, red pepper, and jalapeño. Sweat the vegetables until they soften, approx 5 minutes.
- Pour the Sweet Chili Sauce into the pan with the vegetables and stir until everything is well combined. Bring the sauce to a boil, turn down the heat to low, and simmer for 5- 10 minutes, stirring occasionally.
- Once the sauce is finished simmering, you can eat! Slice up your steak into strips.
- Portion your rice until bowls, top the rice with the sweet chili sauce/vegetable mixture, and top that with sliced steak. Sprinkle with your favorite garnishes and enjoy!
Notes
My method for cooking Jasmine rice.
Put 1 cup of uncooked rice into a small pot.
Add 2 cups of water and a big pinch of salt
Turn heat under the pot to high on your stove
Once the water boils, stir the rice, cover, and turn the heat to low
Cook rice, undisturbed, for 20 minutes.
Once your timer goes off, DO NOT LIFT THE LID, LEAVE IT BE
Turn off the heat completely and set your oven timer for 8 minutes
Leave rice alone for the additional 8 minutes
Once the timer goes off after 8 minutes, lift the lid, fluff the rice (gently) with a fork and serve.
Put 1 cup of uncooked rice into a small pot.
Add 2 cups of water and a big pinch of salt
Turn heat under the pot to high on your stove
Once the water boils, stir the rice, cover, and turn the heat to low
Cook rice, undisturbed, for 20 minutes.
Once your timer goes off, DO NOT LIFT THE LID, LEAVE IT BE
Turn off the heat completely and set your oven timer for 8 minutes
Leave rice alone for the additional 8 minutes
Once the timer goes off after 8 minutes, lift the lid, fluff the rice (gently) with a fork and serve.