Protein Swap | Vietnamese Caramelized Ground Beef Bowls
with Bánh Mì Veggies
Cooking time
35 minutes
Servings
2/4
Calories
820 /serving
The delicate crunch of pickled veggies is such a delightful part of bánh mì sandwiches that we’re showcasing it as a topping for Vietnamese-inspired bowls. Matchsticks of carrots, string peas, radishes and scallions adorn meat, browned to salty sweet.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Scallions
- 200g String peas (sugar snap peas or snow peas)
- 100g Radishes
- 300g Nantes carrots
- 30ml Sweet soy sauce
- 160g Jasmine rice
- 60ml Rice vinegar
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt
Total Fat
21 g
Saturated Fat
7 g
Sodium
1820 mg
Total Carb
124 g
Sugars
44 g
Protein
35 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, ½ the spices, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, cut the carrots into matchsticks (or thinly slice crosswise).
- Thinly slice the string peas lengthwise.
- Cut the radishes into matchsticks (or thinly slice).
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Crumble the patties.
Make the pickled vegetables
- In a medium pan, bring 1 cup water (double for 4 portions), ½ the vinegar and ½ the chili sauce to a boil.
- Transfer to a bowl and add the carrots, string peas, radishes and remaining spices; toss well.
- Cover with plastic wrap and reserve the pan.
Cook & coat the crumbled patties
- In the same pan, heat a drizzle of oil on medium.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the soy sauce, and remaining vinegar and chili sauce.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your bowls.
- Top with the crumbled patties and pickled vegetables (drain before adding).
- Garnish with the green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
