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Vietnamese Shaken Beef Bowl.

Tieghan, Half Baked Harvest
  • 90 minutes
  • Serves 4

INGREDIENTS

1 lb

beef chuck (cubed)

3 cloves

garlic (minced or grated)

3 tbsp

brown sugar (divided)

1 tsp

salt

1 tsp

pepper

1/3 cup

olive oil (divided)

1/4 cup

soy sauce

1/4 cup

fish sauce

3 tbsp

rice vinegar

1

lime (juiced)

6

green onions (chopped)

1 tbsp

unsalted butter

2

red bell peppers (sliced)

2

large carrots (cut into matchsticks)

1

cucumber (cut into matchsticks)

1/2

a small head green cabbage (roughly chopped)

1 cup

fresh cilantro (roughly chopped)

1/2 cup

fresh mint (roughly chopped)

1/3 cup

roasted peanuts (chopped)

4 cups

steamed white rice

1/4 cup

hoisin

2 tbsp

peanut butter (or can sub almond butter)

2 tbsp

sweet thai chili sauce

1 tsp

sesame oil

1/2 tsp

crushed red pepper flakes

water (to thin)