Protein Upgrade | Vietnamese Caramelized ORGANIC Beef Bowls
with Bánh Mì Veggies
Cooking time
35 minutes
Servings
2/4
Calories
920 /serving
The delicate crunch of pickled veggies is such a delightful part of bánh mì sandwiches that we’re showcasing it as a topping for Vietnamese-inspired bowls. Matchsticks of carrots, string peas, radishes and scallions adorn ground beef—certified organic, so it’s better for you and the environment—, browned to salty sweet and resting over spiced jasmine rice.
We will send you:
- 200g Nantes carrots
- 2 Scallions
- 200g String peas (sugar snap peas or snow peas)
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g French radishes
- 30ml Sweet soy sauce
- 160g Jasmine rice
- 60ml Rice vinegar
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt
Total Fat
29 g
Saturated Fat
11 g
Sodium
1820 mg
Total Carb
119 g
Sugars
42 g
Protein
43 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, ½ the spices, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, cut the carrotsinto matchsticks (or thinly slice crosswise).
- Thinly slice the string peas lengthwise.
- Cut the radishes into matchsticks (or thinly slice).
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Crumble the patties.
Make the pickled vegetables
- In a medium pan, bring 1 cup water(double for 4 portions), ½ the vinegar and ½ the chili sauce to a boil.
- Transfer to a bowl and add the carrots, string peas, radishesand remaining spices; toss well.
- Cover with plastic wrap and reserve the pan.
Cook & coat the crumbled patties
- In the same pan, heat a drizzle of oil on medium.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the soy sauce, and remaining vinegar and chili sauce.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your bowls.
- Top with the crumbled patties and pickled vegetables (drain before adding).
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
