Description
Sweet and savoury Vietnamese caramelized minced beef rice bowl with pickled veggies and rice. Ready in 30 minutes.
Ingredients
Units Scale
Beef
- 500 g minced beef (15% fat)
- 2 tsp lemongrass paste
- 3 cloves garlic, minced
- 3 red or green bird’s eye chillies, finely sliced
- 1/3 cup light brown sugar, tightly packed
- 1 1/2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1/4 tsp salt
- 1/4 tsp white pepper
- 5 spring onions (green and white parts), finely sliced
- 2 tbsp oil
- 1 small red onion, finely sliced
- 1 large carrot, sliced into very thin strips
- 3 tbsp cider vinegar or white wine vinegar
- 1/2 tsp sugar
- 4 cups cooked rice
- 1/2 a regular cucumber, chopped
- 8 cherry tomatoes, quartered
- 1 tbsp mixed black and white sesame seeds
Instructions
- In a shallow bowl, combine the red onion and carrot with vinegar and sugar. Toss well and set aside while preparing the beef.
- Heat oil in a large frying pan over medium-high heat. Add the minced beef and cook for 5–6 minutes, breaking up lumps, until lightly browned.
- Stir in garlic, chillies, and lemongrass paste.
- Sprinkle over the sugar and cook for 4–5 minutes, stirring often, until the beef darkens and becomes glossy.
- Add fish sauce, soy sauce, salt, white pepper, and spring onions. Stir-fry for 1 more minute, then remove from heat.
- Divide the rice among four bowls. Top with the caramelized beef, pickled onion and carrot, cucumber, and tomatoes.
- Sprinkle with sesame seeds and serve immediately.