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Spring Time Thai Beef Buddha Bowls/ https://www.hwcmagazine.com
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5 from 1 vote

Spring Time Thai Beef Buddha Bowls

Spring Time Thai Beef Buddha Bowls are filled with tender grilled beef, brown rice, lemongrass, springtime vegetables, ginger, fresh herbs and a dynamo Thai dressing.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Mains
Cuisine: Thai
Servings: 4
Calories: 756kcal
Author: HWC Magazine


Beef Marinade

  • 1 pound Beef sliced thinly against the grain (can use beef tenderloin and if use tougher cuts of meets then marinate overnight)
  • ¼ cup soya sauce
    (or gluten-free tamari sauce)
  • 1 teaspoon sesame oil
  • ½ onion
    peeled and roughly chopped
  • 2 cloves garlic peeled and minced (one for the marinade and reserve one for the dressing)
  • 2 inch ginger
    knob (1 inch grated for the marinade and 1 inch grated for the dressing)
  • 2 tablespoon olive oil
  • ¼ teaspoon white pepper

Thai Dressing Sauce

  • 2 stalks Lemongrass
    fresh (or 2 tablespoons lemongrass paste)- only white portions (reserves a few thin slices for garnish)
  • 4 leaves Kaffir lime leaves
    (or one heaping teaspoon of freshly grated lime zest)
  • 1 Chili
    fresh chopped as desired for heat level (reserve a few slices for a garnish)
  • 1 clove Garlic
    reserved from above
  • 1 inch Ginger
    knob freshly peeled and grated – reserved from above
  • 1 teaspoon coconut sugar
    or sugar alternative to taste
  • 2 tablespoon Fish sauce
    (for gluten-free option steep and simmer 3 dried shiitake mushrooms in tamari sauce)
  • ¼ cup Olive oil
  • 2 tablespoon Lime juice

Bowl Fixings

  • 1 tablespoon olive oil
  • ½ cup Carrots peeled and chopped
  • 1 cup Radishes
    peeled and chopped
  • 2 tablespoon Water
  • Salt and white pepper
    to taste
  • cup Peas
    previously frozen- thawed
  • 2 cups Brown rice
    cooked (warm)


  • ½ cup Cilantro
    chopped Fresh
  • 2 Green onion
  • cup Peanuts toasted- optional


  • Marinate the beef: Add the thin sliced beef, soya (tamari) sauce, sesame oil, onion, garlic, ginger, olive oil and white pepper in a container. Mix well and allow to marinate for 1 hour for beef tenderloin or up to 24 hours for tougher cuts of beef)
  • Make your dressing: Add lemongrass, kaffir lime leaves, chili, garlic, ginger, either ¼ fresh mango or coconut sugar or sugar alternative of choice, fish sauce (or fish sauce alternative for gluten-free), olive oil and lime juice to your food processor and mix until well blended. Taste and adjust for personal preferences. If you want it sourer, add more fresh lime juice. If want it spicier, add more chili. If want more savory, add more fish sauce. If you want it sweeter, then add more sweetener of choice.
  • Stir fry your veggies: In a wok/saucepan add olive oil and your firmer vegetables like carrots and radishes, add water and salt and pepper to taste and steam for about 3 minutes with lid. Remove the lid and stir fry until fork tender. Set aside.
  • Grill or pan fry your marinated beef until golden brown on both sides.
  • Assemble your Spring Time Thai Beef Bowls: In a bowl add ½ cup of cooked brown rice. Top off with about ¼ pound of the grilled beef. Top with stir fried carrot and radishes. Top off with the thawed peas. Drizzle on the Thai dressing. Garnish with fresh cilantro, toasted peanuts, green onions, lemongrass slices and chili slices.
  • Enjoy!


If you want to make this recipe low carb, exchange the brown rice with cauliflower rice. In addition, remove the peas and carrots and replace with lower carb veggies like asparagus and sweet bell peppers.
Feel free to exchange the beef with chicken, shrimp, fish or even mushrooms. 
You can use any vegetables you have in your crisper. Use what you have on hand. 


Serving: 1g | Calories: 756kcal | Carbohydrates: 38g | Protein: 29g | Fat: 55g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 1631mg | Potassium: 796mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3067IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 5mg