Thai Style Ground Beef Bowls with Asian Carrot Salad

Thai style ground beef bowls topped with Asian carrot slaw in a white bowl.

5 from 3 votes

Thai Style Ground Beef Bowls with Asian Carrot Salad

Enjoy these bright and flavorful Thai Style Ground Beef Bowls with a crunchy Asian Carrot Salad in just 20 minutes - spicy, sweet, and savory flavors in every bite!

Prep Time15

Cook Time5

Total Time20

Course: Mains

Cuisine: Thai

Diet: Low Lactose

Servings: bowls

Calories: 486kcal

Author: HWC Magazine

Equipment

wok or frying pan
vegetable peeler or a sharp knife

Ingredients

Asian Carrot Salad

¼ cup prik nam pla sauce ¼ cup for salad. Reserve extra for the bowls.
2 medium carrots create thin ribbons with vegetable peeler or julienne slice
½ cucumber create thin ribbons with vegetable peeler or julienne slice (seedless work best)
¼ cup Radishes
peeled and sliced

Thai Style Ground Beef

1 tablespoon oil
1 pound ground beef
1 inch ginger
knob grated
3 cloves garlic peeled and minced
½ tablespoon garlic chili sauce or Sriracha sauce or to your desired heat level
2 tablespoons honey
1.5 tablespoons fish sauce (for gluten-free option try Red Boat)
1 tablespoon oyster sauce (Lee Kum Lee has a gluten free option)
⅓ cup water
2 tablespoons lime juice fresh

Bowl Fixings

2 cups cooked rice (We used Thai Jasmine rice)

Garnishes

⅓ cup Peanuts toasted- optional, roughly chopped
2 Green onions chopped - optional
Chili peppers optional
prik nam pla sauce as desired - optional

US Customary - Metric

Instructions

Preparation

Steam rice and prepare Prik nam pla sauce. *See Note

Asian Carrot Salad

Create thin ribbons carrots and cucumbers with vegetable peeler into approximately 3 inch strips. Slice radishes. Drizzle on ¼ cup of prepared prik nam pla sauce, toss and set aside.

Thai Style Ground Beef

In a wok or large frying pan, add oil, grated ginger, garlic and Asian garlic chili sauce (or sriracha) until aromatic.
Stir fry the ground beef along with the aromatics. Be sure to break up the ground beef well and fry until browned. (drain any extra oil) Then add honey, fish sauce, oyster sauce and water to lightly thin the sauce. Add in the basil leaves and stir just until the basil turns dark green. Turn the heat off and drizzle the Thai beef with lime juice.

Assemble Thai Ground Beef Bowls with Asian Carrot Salad

First, add hot steamed rice in the serving bowl. Then a few spoonful's of the Thai basil ground beef mixture. Layer on the Asian carrot salad slaw. Garnish with toasted chopped peanuts, green onions and chilis as desired. Drizzle on extra prik nam pla sauce for an extra punch of flavor.
Enjoy!

Video

Notes

Prik Nam Pla Sauce Recipe: https://www.hwcmagazine.com/recipe/prik-nam-pla

Feel free to exchange the ground beef with ground chicken, shrimp, fish or even mushrooms or firm tofu.

You can use any vegetables you have in your crisper to make the Asian Carrot Salad. We always have carrots on hand, so we started the salad with that as the base. However, this slaw is also delicious with cabbage, thin sliced snow peas, broccoli slaw or whatever your heart desires.

If you want to make this recipe low carb, exchange the rice with cauliflower rice.

Leftovers can be stored up to 3 days in the refrigerator. You can freeze the beef and rice mixture up to 3 months. However, the salad is best eaten within the first 24- 48 hours.

Nutrition