Thai Beef Bowls

Stella Star Ingredient: Lemongrass Thai beef sauteed with cilantro, green curry, grated ginger and lemongrass. Served over steamed Jasmine rice, ribboned cucumber, and Thai style slaw made with shredded napa cabbage, julienned red bell peppers, mint, basil, and cilantro with a quick and light and creamy Sriracha sauce to finish. Sponsored by Stella Artois.


  • Slaw:
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon grapeseed oil
  • 2 teaspoons sesame oil
  • 1 teaspoon kosher salt
  • 1/2 head napa cabbage, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 1/2 red bell pepper, julienned
  • 1/2 cup torn mint leaves
  • 1/2 cup roughly chopped cilantro
  • Sauce:
  • 1/4 cup Greek yogurt
  • 3 tablespoons lime juice
  • 2 teaspoons Sriracha
  • Pinch salt
  • Thai beef:
  • 2 tablespoons canola oil
  • 4 cloves garlic, thinly sliced
  • 2 stalks lemongrass, trimmed, outer leaves removed, thinly sliced
  • 1 (2-inch) knob ginger, cut into matchsticks
  • 3 scallions, white and green parts separated, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 1/4 pounds 85% lean ground beef
  • 2 teaspoon green curry paste
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons light brown sugar
  • To assemble:
  • 1 1/2 cups steamed jasmine rice
  • 2 Persian cucumbers, sliced into ribbons on mandoline
  • Chopped roasted peanuts
  • Sliced red Fresno or jalapeño chiles
  • Extra cilantro and mint
  • Lime wedges


  1. To make the slaw: Whisk the lime juice, rice wine vinegar, oils and salt together in a large bowl. Toss in the cabbages, bell pepper, mint and cilantro.
  2. To make the sauce: Whisk the yogurt, lime juice, Sriracha and salt in a bowl.
  3. To make the beef: Add oil to a large skillet over medium-high heat. Toss in the garlic, ginger, lemongrass and white parts of green onions and saute until fragrant and just beginning to brown around the edges, about 4 minutes. Sprinkle in the red pepper flakes and salt and cook for 1 minute then stir in the beef, breaking up with the back of a spoon. Cook without over stirring until it’s golden, about 6 minutes. Add the green curry, lime juice, fish sauce, soy sauce and sugar, and cook for 1 minute then turn off the heat.
  4. To assemble: Add a scoop of rice to the bottom of a bowl. Add a hearty serving of the slaw to one side of the bowl. Tuck in some ribboned cucumber and add a scoop of the Thai beef. Top with green scallions, extra herbs, chiles and chopped peanuts. Drizzle lightly with the sauce right before serving.