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Vietnamese-style Quick Beef and Fragrant Rice Bowl

Experience a delightful bend of flavors with our easy-to-make Vietnamese-style beef and rice bowl. Savory stir-fried steak cubes intertwined with crispy rice and a medley of vibrant, crunchy vegetables make this dish as pleasing to the mouth as it is to the eye. The entire meal comes together in a s...
30 min
TOTAL TIME
855
CALORIES
$6.25
PER SERVING
Vietnamese-style Quick Beef and Fragrant Rice Bowl
Ingredients
17 INGREDIENTS
6 SERVINGS
Beef Tenderloin
1 1/2 lbs beef tenderloin
cut into 1 inch cubes
Olive Oil
1/4 cup olive oil
Cooked White Rice
3 cups cooked white rice
Black Pepper
1 tsp black pepper
Peanuts
1/4 cup peanuts
chopped
Honey
2 tbsp honey
Lime
1 whole lime
cut into wedges
Fresh Basil
1/4 cup fresh basil
roughly chopped
Garlic
3 cloves garlic
minced
Oyster Sauce
2 tbsp oyster sauce
Low Sodium Soy Sauce
1 tbsp low sodium soy sauce
Fish Sauce
1 tbsp fish sauce
Crushed Red Pepper Flakes
1 tsp crushed red pepper flakes
Carrots
4 whole carrots
shredded
Cucumber
1 whole cucumber
sliced
Green Onion
2 whole green onion
chopped
Shredded Purple Cabbage
1 cup shredded purple cabbage
Directions
6 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Rub the beef tenderloin cubes evenly with black pepper, then mince the garlic and combine with oyster sauce, honey, soy sauce, fish sauce, and crushed red pepper flakes. Pour this marinade over the beef, making sure every piece is well coated. Set aside for 10 minutes.
2
Heat half of the olive oil in a large skillet over high heat. Add the cooked white rice, tossing to coat in oil. Arrange in a single layer and let it cook undisturbed until edges are crispy and golden brown, approximately 5 minutes. Transfer the crispy rice to serving bowls, leaving the oil in the pan.
3
In the same skillet, add the remaining olive oil and heat it. Add the marinated beef to the skillet, cooking undisturbed for 3 minutes, then stir and continue to cook for another 3 minutes.
4
Lower the heat to medium and pour in any leftover marinade, stirring it into the beef. Simmer until the sauce thickens, about 5 minutes. Remove from heat.
5
Portion the cooked marinated beef on top of the crispy rice. Arrange equal amounts of shredded purple cabbage, shredded carrots, and sliced cucumber among the bowls.
6
Garnish with fresh basil, mint, chopped green onions and a sprinkle of chopped peanuts. Finally, squeeze a lime wedge over each bowl just before serving.
Health Info
Macros
89g
CARBS
38g
FAT
35g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
PEANUTS
WHEAT
SOYBEANS