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Vietnamese Recipes

Vietnamese Caramelised Beef Bowl

Vietnamese Caramelised Beef Bowl

Vietnamese Caramelised Beef Bowl

with Rice, Rainbow Slaw & Aioli

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This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the beef mince. With a crunchy rainbow slaw, rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.

Tags:

Kid Friendly

Allergens:

Gluten

•Mollusc

•Wheat

•Soja

•Jordnødder

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

carrot

2 clove

garlic

1 packet

shredded cabbage mix

1 packet

oyster sauce

1 packet

ginger paste

1 packet

beef mince

1 packet

crushed peanuts

1 packet

garlic aioli

Not included in your delivery

olive oil

drizzle

vinegar (white wine or rice wine)

1.5 tsp

brown sugar

1 tbs

soy sauce

2 tbs

water

Nutritional Values

Energy (kJ)3581 kJ

Calories856 kcal

Fat42.2 g

of which saturates8.8 g

Carbohydrate79 g

of which sugars15.8 g

Dietary Fibre13.2 g

Protein38.7 g

Sodium1848 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2

• While the rice is cooking, grate carrot. Trim and roughly chop pea pods. Finely chop garlic. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, pea pods and shredded cabbage mix. Toss to combine and set aside. • In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.

3

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in oyster sauce mixture and cook until combined, 1 minute. Season with pepper.

4

• Divide rice between bowls. • Top with Vietnamese caramelised beef and rainbow slaw. • Garnish with crushed peanuts. • Dollop with garlic aioli to serve. Enjoy!

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