Asian-Inspired Beef and Rice Bowls with Brussels Sprouts
Turn leftover shredded beef into something crave-worthy with these Asian-inspired beef and rice bowls. A colorful sauté of shaved Brussels sprouts and rainbow carrots pile onto a sesame-rice base, then get a bright finish with a lime juice drizzle. Precooked meat and rice make this nextover dish an exciting, high-fiber dinner the whole family will love.
Print
Pin
Servings: 4
Ingredients
Rice and sesame seeds
- 2 cups cooked brown rice
- 3 tablespoons sesame seeds, , divided
- 1 teaspoon sesame oil, (preferably toasted)
Veggies
- 1/2 pound Brussels sprouts, , trimmed
- 4 medium rainbow carrots, , scrubbed well
- 2 scallions, , diagonally sliced
- 2 tablespoons olive oil
Beef and sauce
- 1 pound cooked shredded beef, (such as brisket or roast)
- 1/4 cup sake, (rice wine or dry white wine)
- 3 tablespoons coconut aminos, (low-sodium, gluten-free tamari or No Soy)
- 1 tablespoon Red Boat fish sauce, (See Notes)
- 2 tablespoons olive oil
- 1 tablespoon ghee, (or butter, if tolerated)
Finishing
- 6 tablespoons fresh lime juice
- Chopped cilantro, (optional)
Instructions
Rice and sesame seeds
- Cook the brown rice in a rice cooker, Instant Pot, or saucepan according to the package directions to yield 2 cups.
- In a dry skillet over medium heat, stir and toast the sesame seeds until fragrant and lightly golden, 3 to 5 minutes. Transfer the sesame seeds to a small bowl and set aside.
- When the rice is done cooking, stir in half the sesame seeds and the sesame oil. Keep warm.
Veggies
- In a food processor, chop the Brussels sprouts and carrots into small pieces.
- After chopping, let the Brussels sprouts rest for about 10 minutes before sautéing to allow beneficial compounds to activate. You can move onto reheating the beef while they’re resting.
- In a large skillet, heat the oil over medium-high heat until hot but not smoking. Sauté the Brussels sprouts, carrot, and sliced scallion, stirring frequently, for about 7 minutes until tender. Reduce heat to keep warm.
Beef and sauce
- In a small bowl, whisk together the wine, coconut aminos (or tamari/No Soy), fish sauce, and oil. Set aside.
- Melt the ghee in a large skillet over medium heat until hot but not smoking. Add the shredded beef, stirring to separate the shreds, and cook for 3 to 5 minutes, until heated through and steaming.
- Pour in the wine mixture and simmer about 5 minutes, stirring occasionally, until the liquid has reduced slightly and the meat appears glossy.
Assembly
- Spoon the hot rice into bowls, top with the beef and sautéed vegetables, then drizzle each bowl with the lime juice and sprinkle with the remaining sesame seeds. Serve right away while everything is hot and the vegetables are still crisp-tender.
Notes
To save time, I process the Brussels sprouts in the food processor. You can use the slicing disk to thinly slice them (shaved) or use the regular blade to chop them into small pieces.
The brand of fish sauce matters, and the cheapest options often have off flavors. Look for a short ingredient list—ideally just fish (such as anchovy) and salt—and gluten-free label. Red Boat 40°N is a reliable, widely available choice made only from anchovy and sea salt, and we really like their BLiS, bourbon barrel–aged version for extra depth.
Variation tip: Add 8 to 10 chopped shishito peppers to the veggie mix.
Cauli-rice option
For a grain-free version, use cauli-rice instead of brown rice. Shortly before the vegetables are done cooking, heat a large skillet over medium heat and add a little avocado oil. Add riced cauliflower and season with salt. Cook, stirring frequently, for 5 to 7 minutes, until just tender and slightly dry on the surface rather than wet. Turn off the heat and stir in half the sesame seeds and sesame oil.
For a grain-free version, use cauli-rice instead of brown rice. Shortly before the vegetables are done cooking, heat a large skillet over medium heat and add a little avocado oil. Add riced cauliflower and season with salt. Cook, stirring frequently, for 5 to 7 minutes, until just tender and slightly dry on the surface rather than wet. Turn off the heat and stir in half the sesame seeds and sesame oil.