I’m so ready to be making fall foods but Mother Nature’s a running a bit behind on that front. I’m biding my time with this Vietnamese Beef and Rice Bowl.
I was all set to make my very first pot of chili a few weeks ago when temps dipped into the low 60s, but decided against it since that stint was short lived, and temps would pop back into the 80s two days later. In my house of one, it takes more than 2 days for me to eat a pot of chili, so I put it on the metaphoric back burner for when fall is truly here to stay. Soon, please!
Until then, I am keeping the summer vibes alive with this deliciously light Vietnamese-inspired beef and rice bowl and this dish keeps it simple as well. Beef marinated in a few sauces. Rice cooked with bone broth for extra protein The fresh herbs and light dressing keep us cool on the inside and out.
Of all the places I’ve been, I absolutely loved the food in Vietnam. Probably top 5. It was fresh, light-feeling (even if all those spring rolls were fried) and full of fresh flavors, combined with some so familiar from my Burmese-influenced childhood. 10/10 would recommend.
What do you need to make these beef and rice bowls?
- Steak tips. I just started cooking with these more when I started ordering Butcher Box*. They’re lean, cook up quickly and are perfect for a mid-week meal. Marinated with tamari, sesame oil, pepper, sugar and garlic.
- Rice. I used jasmine since it’s what I had on hand, and cooked it with bone broth for extra protein because I gotta get it in when I can.
- Herbs. We’ve got cilantro and mint here but basil would also be fab.
- For the light dressing, which you’ve seen before in this papaya salad – limes, fish sauce, sugar and rice vinegar. That’s it!
- Peanuts for crunch and texture.
- Your favorite chili sauce, as you like.
Let’s get after it!
*If you want to try Butcher Box, you can use my referral link to get $50 off.
Vietnamese beef and rice bowl
Ingredients
- 1 pound steak tips
- 2 TB dark (tamari) soy sauce
- 1 TB sesame oil
- 1 tsp minced garlic
- 1 tsp sugar
- ½ tsp black pepper
- ½ cup fresh cilantro, chopped
- 2 TB vegetable oil
- ¼ cup fresh mint, cut into ribbons
- 1 cup jasmine rice
- 2 cups low-sodium chicken or beef bone broth
- ¼ cup peanuts, chopped
- ¼ cup sriracha sauce optional
For the dressing
- 2 limes, juiced
- ¼ cup rice vinegar
- 1 TB sugar
- 2 TB fish sauce
Instructions
- In a ziploc bag, add the soy sauce, sesame oil, garlic, sugar and pepper. Give it a good mix and then add the steak tips. Seal the bag, toss to ensure the beef is thoroughly coated and refrigerate 6-12 hours or overnight.
- Before you're ready to cook the beef, prepare the rice according to package directions or with a rice cooker, substituting the beef broth for the water.
- While the rice cooks, heat a wok or other pan over high heat. Add the vegetable oil and let heat until ripples start to show in the oil. Add the steak tips, stirring constantly until cooked to desired wellness. They cook fast, so this shouldn't take more than a few minutes. Remove from the hot pan, and let the steak set about 5 minutes to let the juices redistribute.
- While the beef sets, mix the dressing ingredients together. Set aside.
- Assemble the bowls by dividing the rice into four bowls. Divide the beef, herbs, dressing and peanuts evenly amongst them, and top with as much chili sauce as you desire. Enjoy!
