Better Than Take-Out Spicy Beef Pad Thai Bowl 🌶️
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This Spicy Beef Pad Thai Bowl is better than take-out! With fresh ingredients and a spicy sauce, this recipe will become a household staple.
After spending too much money ordering a similar dish at a local restaurant, I finally decided to recreate the recipe! Not only is it packed with fresh ingredients, it is also packed with protein, fiber, and healthy fats for a balanced meal.
Ingredients Used to Make this Spicy Beef Pad Thai Bowl
This recipe uses several freezer & pantry staple ingredients:
New York Strip – a tender cut of steak offering delicious flavor! pro tip: I always have meat stocked in our freezer to help with meal planning during those busy weeks
sea salt – unrefined, unprocessed and ancient sea salt with trace minerals
bone broth – feel free to use either beef or chicken bone broth
coconut aminos – is a lower sodium alternative to soy sauce
avocado oil – big fan of the Chosen brand!
How to Prepare this Spicy Dish
Don’t be intimidated by the number of steps to create this dish. It takes only around 30-minutes to prepare!
Noodles
- Bring a medium-sized pot of water to a boil. Once boiling, drop in the noodles and cook until al dente. Drain and rinse under cold water, set aside.
Steak
- Pat the New York Strip dry with a paper towel. This will allow the steak to get a nice crispy sear.
- Cover the steak with both salt and black pepper on both sides, rubbing it in to soak up flavor.
- Cover the skillet with avocado oil, place the temperature at medium-high heat. Once the oil is hot, place the steak within the skillet and allow the steak to cook for 4-5 minutes on each side, or until the steak reaches an internal temperature of 125° F for a medium rare steak.
- Remove from heat and place tinfoil over the steak, allowing it to rest for 10 minutes to render a more tender, juicy steak.
Vegetables
- Thinly chop the shallots and bell peppers. Drizzle avocado oil and sprinkle some salt on top.
- Cover the skillet with avocado oil, place the temperature at medium-high heat. Place the vegetables within the skillet and allow them to cook for 15 minutes, or until tender and crispy.
Spicy Beef Pad Thai Bowl Sauce
- Add the bone broth, coconut aminos, egg, avocado oil, and gochujang sauce to a medium-sized pot. Cook for 1-2 minutes, or until warm. Try not to overcook as the egg will begin to scramble.
Spicy Beef Pad Thai Bowl
- Add the noodles, sauce, veggies and steak to a bowl. Top with green onions, peanuts, cilantro, and sesame seeds. Enjoy!
Keep me posted in the comments below how you enjoyed this Spicy Beef Pad Thai Bowl! 🌶️
Spicy Beef Pad Thai Bowl
Ingredients
Steak
- 1 lb New York Strip
- sea salt per preference
- black pepper per preference
Vegetables
- ⅓ cup shallots thinly sliced
- 1 bell pepper thinly sliced
- broccolini
- 1 small serrano pepper
Noodles
- 1 package rice noodles
Spicy Beef Pad Thai Bowl Sauce
- 1 cup bone broth
- 2 tablespoons coconut aminos
- 1 egg pasture-raised
- 1 tablespoon avocado oil
- 2 tablespoons gochujang sauce
Toppings
- ½ cup green onions
- ½ cup peanuts chopped
- cilantro per preference
- sesame seeds per preference
Instructions
Noodles
- Bring a medium-sized pot of water to a boil. Once boiling, drop in the noodles and cook until al dente. Drain and rinse under cold water, set aside.
Steak
- Pat the New York Strip dry with a paper towel. This will allow the steak to get a nice crispy sear.
- Cover the steak with both salt and black pepper on both sides, rubbing it in to soak up flavor.
- Cover the skillet with avocado oil, place the temperature at medium-high heat. Once the oil is hot, place the steak within the skillet and allow the steak to cook for 4-5 minutes on each side, or until the steak reaches an internal temperature of 125° F for a medium rare steak.
- Remove from heat and place tinfoil over the steak, allowing it to rest for 10 minutes to render a more tender, juicy steak.
Vegetables
- Thinly chop the shallots and bell peppers. Drizzle avocado oil and sprinkle some salt on top.
- Cover the skillet with avocado oil, place the temperature at medium-high heat. Place the vegetables within the skillet and allow them to cook for 15 minutes, or until tender and crispy.
Spicy Beef Pad Thai Bowl Sauce
- Add the bone broth, coconut aminos, egg, avocado oil, and gochujang sauce to a medium-sized pot. Cook for 1-2 minutes, or until warm. Try not to overcook as the egg will begin to scramble.
Spicy Beef Pad Thai Bowl
- Add the noodles, sauce, veggies and steak to a bowl. Top with green onions, peanuts, cilantro, and sesame seeds. Enjoy!
I will provide you with the tools you need to create a healthy and happy lifestyle that is both realistic and sustainable. Thank you for visiting Abigail Jean, I look forward to sharing more with you!
