Vietnamese-Style Caramelized Beef Bowls
with Marinated Veggies and Nuoc Cham
Caramelized ground beef is an absolute game-changer in these Vietnamese-style meat and veggie bowls. Lime-pickled carrots and radishes add brightness and acidity to balance the sweet and savoury beef. Tangy and umami-packed nuoc cham completes the dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 unit(s)
Lime
3 unit(s)
Radish
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Nuoc Cham
(Contains Anchovies/Anchois, Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Brown Sugar
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, zest, then juice lime. Thinly slice radishes.Roughly chop cilantro.
Whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Season with salt and pepper.Add radishes and carrots to marinade. Toss to combine.
Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat.Transfer peanuts to a plate.
Increase heat to medium-high. Add 1/2 tbsp (1 tbsp) oil, then beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add ginger-garlic puree, brown sugar and soy sauce. Cook, stirring often, until fragrant and liquid evaporates, 2-3 min. Remove from heat. Add remaining nuoc cham. Season with pepper, then stir to combine.
Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.Drain marinated veggies over a small bowl. Divide rice between bowls. Top with meat and marinated veggies. (TIP: Drizzle remaining marinade over top, if desired)Sprinkle remaining cilantro and peanuts over top.
