Indulge your taste buds in a symphony of savory flavors with our Vietnamese Beef Rice Bowl, a culinary masterpiece that transports you to the vibrant streets of Vietnam. This delectable dish features tender slices of marinated beef, grilled to perfection, and served atop a bed of fragrant rice. Complemented by a medley of fresh vegetables, aromatic herbs, and a drizzle of savory sauce, each bite is a harmonious blend of textures and tastes that captures the essence of Vietnamese cuisine. Embark on a culinary journey with our Beef Rice Bowl, where tradition meets modern flair to create a truly satisfying and authentic dining experience.
Recipe
Serves 6
1.5 lbs. beef tenderloin, cut into 1 inch cubes
1 tsp. black pepper
2 tbsp. oyster sauce
1 tbsp. fish sauce
1 tbsp. coconut aminos
2 tbsp. honey
3 cloves garlic, minced or grated
1 pinch red pepper flakes
4 tbsp. sesame oil
1 lb. cooked brown rice
3 tbsp. water
2.5 oz. 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
How to Prepare
Season the beef with the black pepper.
In a medium bowl, whisk together the oyster sauce, fish sauce, coconut aminos, 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 the rice begins to brown, about 3-5 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 2-3 minutes.
Now pour the remaining sauce into the skillet along with the water. Bring to a boil then reduce the heat to medium and cook for 3-5 minutes until the sauce thickens. Remove from the heat.
Top the rice in the bowls with cabbage, carrots, and cucumber then spoon the beef and sauce over the top. Now top the beef with green onions,
basil, mint and peanuts and serve with a wedge of lime.
