Apparently, these past few months have been the season of my life when I’ve learned to embrace cooking with more beef. This is partly because my family craves and often requests beef, partly because I’m personally interested in upping the family’s protein intake, and partly because you can only cook so much chicken, you know what I mean? We had to switch things up this year! And it’s actually been so much fun. I have a handful of new recipes coming that I love greatly. This quick 20 minute beef and rice bowl is surely one of them.
Now that we’ve entered April and spring is very much underway, I want to make sure I’m highlighting quick recipes that are still delicious but fit perfectly for spring. Just like in the summer, when it’s nice and warm and sunny, spring is when we start to return to the outdoors. We’ve got other things to do besides cooking. Plus, I just love a takeout-inspired dinner made at home. I tend to find that they often turn out even more delicious than the restaurant!
These are the details
Step 1: season the beef To keep the recipe quick cooking, use a thin-cut flank steak. And here’s a tip for you, when using flank steak, freeze it for 20 minutes prior to slicing. The partially frozen meat will easliy slice into very thin pieces, which is key here! Next, I toss the steak with cornstarch and black pepper. The cornstarch helps the steak get crispy and gives it a slight “breading” that really makes sure the sauce adheres to the steak. Cook the steak in oil until it gets a nice sear.
Step 2: add everything else. Next, add the shallots and the broccoli. If you don’t love broccoli, try using bell peppers. Bell peppers are always a great option! Toss in butter, garlic, and ginger. Add the cashews, and let the butter caramelize and brown around the beef pieces. This is key. Next, add the tamari, or you can also use soy sauce. Then, add sweet Thai chile sauce and the juice from the pickled ginger jar. If you don’t have pickled ginger, use rice vinegar. Toss in the cashews. Let the sauce bubble up and then reduce down to coat the steak.
Step 3: make the mango salsa While the steak is cooking, mix together the salsa. I used a champagne mango because they are in season. These mangoes are a bit sweeter and so delicious. Add a jalapeńo and fresh Thai basil (or cilantro) to the chopped mango. Then add some green onions and toss it all up with lime juice. Step 4: serve it You’ll need rice for serving. I love creamy coconut rice, but any style will work. Then top each bowl with mango salsa. If you love a dipping sauce, use spicy honey mustard or spicy mayo. Yum! This recipe is definitely full of flavor, yet it’s still really simple. It’s sweet, spicy, tangy, and salty—all the right flavors, and they all hit so well together. Plus, I really appreciate all the fresh colors – the best kind of recipe! Great for spring!
Looking for other quick weeknight dinners? Here are some favorites: 20 Minute Thai Basil Beef Rolls Chili Crisp Chicken Mango Cucumber Rice Bowl Spicy Orange Sesame Chicken 30 Minute Sticky Thai Meatballs with Sesame Noodles Better Than Takeout Sweet Thai Basil Chicken Thai Basil Beef and Lemongrass Rice Bowls 20 Minute Garlic Butter Cashew Chicken Lastly, if you make this 20 Minute Ginger Cashew Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
