Friday, 22 August 2014

Vietnamese Beef Bowl with Hoisin-Peanut Sauce



450g steak, cubed
3 cloves garlic, minced
3 tbsp brown sugar
4 tbsp soy sauce
4 tbsp fish sauce
3 tbsp rice vinegar
juice of 1 lime

6 spring onions, finely chopped
2 red peppers, sliced

2 carrots, cut into matchsticks
1 cucumber, cut into matchsticks
1/2 head green cabbage, roughly chopped
1 cup coriander, roughly chopped
1/2 cup fresh mint, roughly chopped
1/3 cup peanuts, chopped
steamed white rice

4 tbsp hoisin sauce
2 tbsp peanut butter
2 tbsp sweet chilli sauce
1 tsp sesame oil

  1. Combine the meat with the garlic, a tablespoon of sugar, salt and pepper and leave at room temperature for an hour.
  2. In a small bowl, whisk together 2 tablespoons of sugar, soy sauce, fish sauce and rice vinegar and set aside.
  3. For the sauce, mix together all the ingredients in a small bowl, adding a little water as necessary to reach desired consistency, and set aside.
  4. Heat a large frying pan over a high heat and cook the beef for a minute, or until browned. Turn the meat and cook for another minute, until browned. Add the peppers, cook for a minute and add the spring onions. Cook for a further 30 seconds before adding the soy sauce mixture and tossing to coat the beef.
  5. Divide the rice amongst 4 bowls, then add the vegetables and beef. Sprinkle with the chopped peanuts and serve with the sauce.

Recipe from Half Baked Harvest

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