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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 youโve got all you need! A balance of spicy, sweet, and savory flavors โ so delicious!
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A while ago I asked the question, โDo 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?โ
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 dish! This has become a new go-to since many of my brothers have been in town on and off this month. Theyโre loving the beef recipes!
The idea was to create a spicy beef bowl with my favorite chili crisp butter. Itโs so yummy!
The beef is a bit more spicy with less sweetness and lots of garlic. I cooked it quick โ at a high temperature โ in the oven with a side of vegetables.
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 extra virgin olive oil, salt, and pepper.
Step 2:ย bake
Roast everything at a super high temp. This cooks the beef just perfectly and allows it to get a good crispy texture.
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 itโs 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. Itโs 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!โ
Step 4: finish it up
Spoon steamed rice into bowls. I like to use white rice, but brown rice and cauliflower rice are both great options as well. Then top with beef, zucchini, and peppers.
Serve topped with lots of Thai basil or cilantro and scallions. Then add that spicy mayo and chili sauce.
Enjoy immediatelyโฆand thatโs it! This takes less than an hour to make and itโs 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, donโt 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
Ingredientsย
- 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 juiceย , (from the pickled ginger jar)
- 3-4 cups cooked rice
Instructionsย
- 1. Preheat the oven to 475ยฐ 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Shockingly good. This entire recipe was next level. I used two steaks and didn’t cut them but followed the directions with the marinade and cook in the oven. Finished in the pan with butter. Perfection.
Hey Ashley,
Happy Sunday! Iโm thrilled to hear this recipe was a hit, thanks for making it and your comment!
Can you please tell me why you use chili in just about most recipes? I donโt mind a pinch here and there but 2-3 tablespoons is way too much for me. Can I leave it out altogether?
Hey Janice! I love the flavor that chili paste adds in recipes, feel free to omit if you don’t love the flavor of it! ๐ xT
looks good! Is the basil missing from the ingredient list? I have Thai available, so think I’ll use that
Hi Laura,
If you would like to garnish with basil, the Thai basil would be great! I hope you love this recipe! xT
I absolutely LOVE this recipe, but it appears that the recipe has changed from when I made it a few weeks ago. It had a slow cooker version which is one of the reasons I gave it a try since I find flank steak can be hard to cook just right without it getting tough. Can you please include the slow cooker version you had before?
Hey Julie,
Fantastic! So glad to hear that this dish turned out nicely for you, I appreciate you making it! Sorry, this recipe never had a slow cooker version:) xT
You can velvet the beef with 1 tsp of baking soda 15-20 mins before cooking.
So darn good. I would make this again!. Note: This is hot as fuk even tho I reduced spices by 1/3.
Thanks for the feedback on this recipe! xT
Made this last night – was delicious! Need to substitute the 6T of butter. What do you recommend I use?
Wow!
This was absolutely amazing – extremely tasty with rich, deep, flavours – loved it! I will 100% be making it again, canโt recommend it enough.
Hi Mike,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Wow! This recipe is going to be made on. Repeat! The flavors are outstanding and itโs 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! ๐ xT