Vietnamese Beef Rice Bowl
Serves
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1.5 lbs (680 g) beef tenderloin, cut into 1 inch cubes
1 tsp black pepper
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp low sodium soy sauce
2 tbsp honey
3 cloves garlic, minced or grated
1 pinch red pepper flakes
4 tbsp sesame oil
1 lb (480 g) cooked white rice
3 tbsp water
2.5 oz (70 g) purple cabbage, shredded
4 carrots, cut into ribbons
1 cucumber, sliced
2 green onions, chopped
4 tbsp basil, roughly chopped
4 tbsp mint, roughly chopped
4 tbsp chopped peanuts, for serving
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
480
Fats
26 g
Protein
21 g
Carbs
41 g
Instructions
- Season the steak with the black pepper.
- In a medium bowl, whisk together the oyster sauce, fish sauce, soy sauce, honey, garlic, and red pepper flakes. Add the beef and toss to coat in the mixture.
- Heat 2 tablespoons of sesame oil in a large skillet over high heat, add the rice, and toss to coat in the oil. Press the rice evenly across the bottom and up the sides of the skillet. Allow the rice to cook, without stirring, until it begins to brown (about 3 to 5 minutes). Transfer the rice into the serving bowls.
- Return the skillet to a high heat and add the remaining sesame oil. Take the steak out of the sauce, add to the skillet, and cook for 2 to 3 minutes.
- Pour the remaining sauce into the skillet along with the water. Bring to a boil, then reduce the heat to medium and cook for 3 to 5 minutes until the sauce thickens. Remove from the heat.
- Top the rice in the bowls with cabbage, carrots, and cucumber. Spoon the beef and sauce over the top. Top the beef with green onions, basil, mint, and peanuts. Serve with a wedge of lime.