Vietnamese-Inspired Beef Bowls

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

5 oz shredded carrots

1 shallot

1 cup rice wine vinegar

1/2 cup water

1 tsp salt

1 tsp sugar

1 lb shaved beef

2 tablespoons low sodium soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 tablespoon ginger (fresh, grated)

2 cloves garlic

1/4 cup light mayo

1 tsp sriracha

1 tsp lime juice

2 cups brown rice (cooked)

4 Persian cucumbers

1 tsp sesame oil

1 tsp sesame seeds

fresh cilantro

Instructions

Pickled Vegetables

Weigh out 5 oz of shredded carrots (about 1/2 of a bag) and thinly slice the shallot.

Add the rice wine vinegar, water, salt and sugar into a large mason jar.

Microwave for 1 minute or until the salt and sugar are dissolved.

Add the carrots and sliced shallot to the jar, cover and shake.

Leave marinating for several hours (or longer) until ready to serve.

Beef

A few hours before cooking (or even overnight), marinate the meat.

Mince the garlic.

At the bottom of a mixing bowl, whisk the soy sauce, fish sauce, brown sugar, ginger and garlic together.

Add the shredded beef and toss to coat - it will absorb the marinade.

Leave covered in the fridge until you're ready to cook.

To cook the meat, sauté in a frying pan over medium high heat with cooking spray until cooked to your liking (approximately 10 minutes).

The meat is paper thin, so it cooks very quickly. I like mine slightly crispy on the edges.

Assembling the Bowls

Place 1/2 cup serving of brown rice per bowl.

Add 1/2 cup of cooked beef to each bowl.

Thinly slice the cucumbers and toss them with the sesame oil and sesame seeds. Each bowl gets the equivalent of one Persian cucumber.

Add a serving of pickled vegetables to each bowl (suggested serving: 1/2 cup).

Combine the mayo, sriracha and lime juice in a small bowl.

Add 1 tablespoon of the mayo mixture to each serving.

Garnish each bowl with fresh cilantro and extra sriracha, if desired.

Nutrition

• Taille de Portion: 0.5 cup meat, .5 cup pic
• Calories: 383 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 1 g
• Cholestérol: 2 mg
• Sodium: 1368 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 8 g
• Protéines: 27 g