Vietnamese Beef and Crispy Rice Bowl Recipe
The Vietnamese Beef and Crispy Rice Bowl Recipe is a delicious and satisfying dish that combines tender beef, crispy rice, and a flavorful sauce.
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Servings: 8 Servings
Calories: 467 kcal
Equipment
- Large bowl for marinating the beef
- Plastic wrap: To cover the bowl while the beef marinates.
- Skillet or wok: For cooking the crispy rice, stir-frying the beef and vegetables, and combining the ingredients.
- Spatula or wooden spoon: For stirring and flipping the rice, beef, and vegetables during cooking.
- Small bowl: For preparing the sauce.
- Serving bowls or plates: To serve the Vietnamese Beef and Crispy Rice Bowl.
- Optional garnish: Fresh cilantro leaves, sliced green onions, and crushed peanuts for topping.
Ingredients
Beef:
- 2 pounds beef such as sirloin or flank steak, thinly sliced
- Marinade:
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 garlic cloves minced
- 1 teaspoon ginger grated
Crispy Rice:
- 4 cups rice cooked rice preferably day-old rice
- 2 tablespoons vegetable oil
- Vegetables suggestions:
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 carrots julienned
- 1 onion medium-sized thinly sliced
Sauce:
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
Garnish (optional):
- Fresh cilantro leaves
- Sliced green onions
- Crushed peanuts
Instructions
Marinating the Beef:
- a. In a bowl, combine the soy sauce, fish sauce, oyster sauce, brown sugar, minced garlic, and grated ginger.
- b. Place the thinly sliced beef into the marinade, ensuring all pieces are coated.
- c. Cover the bowl with plastic wrap and let the beef marinate in the refrigerator for at least 15 minutes.
Preparing the Crispy Rice:
- a. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- b. Add the cooked rice to the skillet and spread it out evenly.
- c. Let the rice cook undisturbed for about 5 minutes to allow it to crisp up on the bottom.
- d. Gently stir and flip the rice, breaking up any clumps, and continue cooking for another 5 minutes or until it becomes crispy and golden.
Stir-frying the Beef:
- a. Heat a separate skillet or wok over high heat and add a tablespoon of vegetable oil.
- b. Remove the beef from the marinade and add it to the hot skillet, reserving the marinade for later use.
- c. Stir-fry the beef for about 2-3 minutes until it is cooked to your desired level of doneness.
- d. Transfer the cooked beef to a plate and set it aside.
Sautéing the Vegetables:
- a. In the same skillet or wok used for the beef, add another tablespoon of vegetable oil if needed.
- b. Add the sliced onions, julienned carrots, and thinly sliced bell peppers to the skillet.
- c. Sauté the vegetables for about 3-4 minutes until they are slightly tender but still retain some crispness.
Preparing the Sauce:
- a. In a small bowl, combine the reserved marinade, soy sauce, fish sauce, hoisin sauce, and rice vinegar.
- b. Stir well to combine all the ingredients and set the sauce aside.
- Combining the Ingredients:
- a. Return the cooked beef to the skillet with the sautéed vegetables.
- b. Pour the prepared sauce over the beef and vegetables in the skillet.
- c. Stir everything together until the beef, vegetables, and sauce are well combined and heated through.
Serving the Vietnamese Beef and Crispy Rice Bowl:
- a. Divide the crispy rice among 8 serving bowls or plates.
- b. Top each portion of rice with a generous amount of the beef and vegetable stir-fry.
- c. Garnish with fresh cilantro leaves, sliced green onions, and crushed peanuts if desired.
Notes
Use day-old rice for better crispiness.
Slice the beef thinly and against the grain for tenderness.
Prep and measure all ingredients before starting the cooking process.
Stir-fry the beef on high heat for a quick and even cooking.
Keep the vegetables crisp by stir-frying them for a shorter time.
Adjust the seasoning and spice level according to personal taste preference.
Nutrition
Calories: 467kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1810mg | Potassium: 504mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3070IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 3mg
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