Empty My Fridge
Vietnamese-style Caramelized Minced Beef Rice Bowls
Ingredients
- Oil2 tbsp
- Ground beef · minced500 g
- Garlic · peeled minced3 cloves
- Chili pepper · finely sliced3
- Lemongrass paste2 tsp
- Brown sugar6 tbsp
- Fish sauce1 ½ tbsp
- Dark soy sauce1 tbsp
- Salt¼ tsp
- White pepper¼ tsp
- Scallion · finely sliced5
- Pickled onion
- Red onion · peeled finely sliced1
- Carrot · peeled sliced1
- White wine vinegar3 tbsp
- Sugar½ tsp
- Rice840 g
- Cucumber · chopped4
- Cherry tomato · quartered8
- Sesame seed1 tbsp
Instructions
- Put the onion and carrot slices in a shallow bowl, add the vinegar and sugar, toss and set aside.
- Heat the oil in a large frying pan over medium-high heat.
- Fry the minced beef for 5-6 minutes, breaking up lumps with a wooden spoon, until lightly browned.
- Add the garlic, chillies and lemongrass paste and stir.
- Add the sugar and stir. Keep frying over high heat for 4-5 minutes, stirring often, until the beef darkens and caramelises.
- Add the fish sauce, soy sauce, salt, white pepper and spring onions. Stir-fry for 1 more minute, then turn off the heat.
- Divide the rice between four bowls, top with the beef, then add the pickled onion and carrot, cucumber and tomatoes.
- Sprinkle with sesame seeds and serve.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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