Next Post
Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo.
This post may contain affiliate links, please see our privacy policy for details.
These colorful Chili Crisp Beef Zucchini Rice Bowls are going to become a new weeknight favorite. Easy, homemade, takeout-style steak in a yummy chili garlic sauce. Serve with zucchini and bell peppers cooked up right alongside the steak plus a creamy spicy mayo. The easiest sheet pan dinner. Add a side of rice and fresh summer basil or cilantro and you’ve got all you need! A balance of spicy, sweet, and savory flavors – so delicious!
A while ago I asked the question, “Do you use the oven in the summer or avoid it? Would you be open to it if the recipe is a one-and-done sheet pan recipe?”
I was happy to see that many of you still use the oven all summer long! Sheet pan recipes are so easy, they make the heat worth it!
Today we have a very simple, oh-so-easy sheet pan dinner! This has become a new go-to since many of my brothers have been in town on and off this month. They’re loving the beef recipes!
The idea was to create a spicy beef bowl with my favorite chili crisp butter. It’s so yummy!
The beef is a bit more spicy with less sweetness and lots of garlic. I cooked it quick – at a high temperature – in the oven with a side of zucchini and mini bell peppers.
The details
Step 1: season the beef
Working on a sheet pan, toss cubes of beef with a bit of arrowroot powder. This helps the beef crisp. Then add chili paste, tamari, and oil.
On the other side of the pan, toss the zucchini and peppers with oil, salt, and pepper.
Step 2: bake
Roast everything at a super high temp. This cooks the beef just perfectly and allows it to get a good crispness.
It also allows the veggies to cook long enough to get a nice little char on them. They turn out really delicious!
Step 3: make the chili butter
For the chili crisp butter, make sure it’s a high-quality grass-fed butter for best flavor. I love Straus Organic European Butter or Maple Farms Organic Butter. Then just cook the garlic and chili flakes in the butter until golden and crisp.
Next, mix in some sesame seeds at the end. I make this sauce weekly. It’s a favorite with everyone!
Toss the beef with some of the chili butter.
Then, mix 1-2 tablespoons of chili butter with some mayo for a spicy mayo topping. Yum!’
Step 4: finish it up
Spoon steamed rice into bowls. Then top with beef, zucchini, and peppers.
Serve topped with lots of Thai basil or cilantro and green onions. Then add that spicy mayo and chili sauce.
Enjoy immediately…and that’s it! This takes less than an hour to make and it’s not only delicious but fun! All those fresh herbs really make a difference.
Looking for other quick weeknight dinners? Here are some favorites:
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Chili Crisp Chicken Mango Cucumber Rice Bowl
Lastly, if you make this Sheet Pan Chili Crisp Beef Zucchini Rice Bowls, 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!
Sheet Pan Chili Crisp Beef Zucchini Rice Bowls
Servings: 6
Calories Per Serving: 476 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound flank steak or tenderloin, cubed
- black pepper
- 1 tablespoon arrowroot or cornstarch
- 2 tablespoons sesame or olive oil
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon tamari or soy sauce
- 1/3 cup pickled ginger, patted dry
- 2 small zucchini, sliced
- 1-2 red bell peppers, sliced or 8 mini peppers
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 2 tablespoons sesame seeds
- 1/3 cup mayo
- 1 tablespoon ginger juice (from the pickled ginger jar)
- 3-4 cups cooked rice
Instructions
- 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the steak, arrowroot powder/cornstarch and pepper. Add 1 tablespoon oil, Gochujang, and tamari, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the zucchini and peppers to the other side. Toss with oil, salt, and pepper. Bake for 10 minutes.3. Meanwhile, in a small skillet melt together the butter, garlic, and 1-3 tablespoons chili flakes. Cook until the butter is browning and the garlic crisps. Mix in the sesame seeds. 4. Switch the oven to broil. Broil the beef for 2-5 minutes, until the meat is crisping. Watch closely. Pull the pan out of the oven. Toss the steak with 1/4 cup chili butter. 5. Mix 1-2 tablespoons of chili butter with the mayo and 1 tablespoon of ginger juice. 6. Serve the steak, zucchini, and peppers with extra chili butter, basil, and green onions over steamed rice. Drizzle with spicy mayo.
Wow! This recipe is going to be made on. Repeat! The flavors are outstanding and it’s super simple. How can you beat that combination?
Awesome! Thank you so so much! xT
This dish was easy to prepare and oh so satisfying. I love anything with Asian spices and this fit the bill. I did use more vegetables than the recipe called for and will use even more next time. Really delicious!
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT