This Asian Beef Vegetable Bowl recipe is a new personal favorite dish of mine.
Making this Asian Beef Vegetable Bowl is not only healthy, but it is also seriously delicious!
Let’s be honest, it is about time that I lose the baby weight. I have hidden behind the excuse of breastfeeding helps me burn calories (it’s true though) and being tired all the time (not an excuse) as a reason for me to not even TRY to get back in shape. I don’t eat anything I want, but I eat anything I want, make sense? I mean, when my baby was about 2 ½- 3 months I did try to work by doing 21 Day Fit. That worked for like 2 days until he just wouldn’t let me get a workout in. This was before I had him regimented on a daily schedule that makes him predictable and easy to manage. I would get dressed in my workout gear, drink my pre workout drink, and next thing you know he would get cranky or take a massive poop that would require more than a diaper change. Not to mention keeping up with my blog, household chores, working my regular job (at the time), and being me. When in the HELL am I supposed to work out? More than that, when the HELL am I supposed to feel like working out?! Things have gotten a lot easier to manage around here but I still do not have it all together, but it’s time. Way past time.
This weekend, I took a shower. Okay, I take a shower every day. When I stepped out the shower I got a real good look at my body in….a hotel mirror! Damn those hotel mirrors. They show everything that your mirror at home doesn’t. Do you want to know what I said when I saw myself? “I’m fat”. I mean things jiggled in ways that didn’t jiggle before. My light stretch marks have become full race car tracks all around my body. No kidding, I can be Calvin’s first race car track for Christmas. All he needs to do is use his toy car to trace my stretch marks. I saw cottage cheese thighs and dimples that were not there before I got pregnant! My body has become a Wonderland alright. A wonder as to what the HELL HAPPENED! So now it is time for me to find the time to get my body moving. If my day seems to get away from me, like it does a lot these days, I need to, at least, eat healthy and stay away from foods that will stick to the places I am trying to shrink. That is where this Asian Beef Vegetable Bowl has come into play.
I know me, I can’t go into super healthy person head first. No, no, no. I have to slowly walk back into that way of life. Otherwise, I will not stick to my guns and quit at the first sight of failure. There are a few rules that I have to that is a bit strict but I know is in my best interest and that is no sugar! I mean the sugar that I know is sugar like cookies, cakes, and pies. Stuff like that. Unless you make and monitor carefully everything you have in your kitchen, chances are there is sugar in just about everything you eat. So I am starting with the stuff that is super obvious and I can help. This also goes for juices too. Thank goodness we only buy water in my house. The second rule is to eat more plants, which includes more veggies (yuck). I am not the biggest lover of veggies but I know that they are full of fiber and other nutritional properties that are detrimental to the success of living a healthy lifestyle. They can also play an important part in helping to lose weight. That is where this bowl comes into play.
What I love about this bowl is the cucumber. That is my favorite vegetable in this entire dish. It just makes everything make sense. I love the carrots and radishes as well. Everything in this bowl just works together. The most important element is the sauce. Now yes there is some sugar in this sauce, but I made this sauce with what I had and I am sure it can be made sugar-free, I just didn’t have the time to figure it out. I’m sure I will the next time I make this Asian Beef Vegetable Bowl. With the freshness of the vegetables and the succulence of the beef, you better believe there will be a next time!
- 1 ½ lb. Beef Strips
- 1 tbsp. Olive oil
- 2 garlic cloves, minced
- 1 c. Hoisin Sauce
- 1 tbsp. Fresh ginger, minced
- 1 tbsp. Brown sugar
- 1 tsp. Red pepper flakes
- 1 ½ tsp. Sriracha
- 1 tsp. Red wine vinegar
- 1 cucumber, deseeded and sliced
- 1 c. shredded carrots
- 4-5 red radishes, sliced
- ½ c. bean sprouts, rinsed
- 1 ½ c. broccoli florets, steamed
- ½ lb. Pad Thai noodles, cooked and drained
- ½ c. dry roasted peanuts, chopped
- In a large medium saute pan, heat the 1 tbsp. olive oil on medium-high eat. Once the pan is hot, add the beef strips and season with salt and pepper as desired. Cook on both sides for 3-5 minutes. Once the beef is browned and seared on the outsides, add the minced garlic and toss. Reduce heat to low-medium.
- In a small bowl, mix together the Hoisin Sauce, ginger, brown sugar, red pepper flakes, sriracha, and red wine vinegar. Pour in with the beef strips and allow to simmer.
- Cut the cucumber in half and use a spoon to scoop out the seeds. Slice as desired; I bought carrots already shredded from the store. However, you can shred your own. If you decide to do this, shred about 2 carrots; clean and slice the radishes very thin, and steam your broccoli as desired.
- In two separate pasta bowls, add noodles to the bottom of the dish; top with cucumber, carrots, radishes, bean sprouts, and broccoli florets as desired; add cooked beef in the middle and drizzle with the sauce remaining in the pan. Top off with chopped peanuts and serve.