Vietnamese-Style Caramelised Beef Bowl
with Israeli Couscous, Rainbow Slaw & Mint- Gluten
- Sesame
- Molluscs
- Soy
- Peanuts
- Eggs
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
This flavour-packed beef bowl will transport you to the streets of Vietnam. Seasoned beef and a refreshing slaw, topped with aioli and all of it is sitting on top of a helping of garlic rice. There’s a new combination in every bite! *We’ve replaced the radish in this recipe with baby leaves and the jasmine rice with Israeli couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Baby Leaves
2 clove
garlic
1 packet
beef mince
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Asian Slaw Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
mint
1 packet
garlic aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water then add a pinch of salt and bring to the boil. • Simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• While the couscous is cooking, roughly chop baby leaves. Finely chop garlic.
• In a medium bowl, combine beef mince, ginger paste, garlic and the sesame oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, breaking up with a spoon, until browned, 3-4 minutes. • Add the brown sugar and cook, stirring, until sticky, 1 minute. • Reduce heat to low, then add oyster sauce, the soy sauce and a splash of water. Season with pepper and toss until well coated, 1 minute.
• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season with salt and pepper. • Add baby leaves and Asian slaw mix and toss to combine. Set aside.
Little cooks: Help toss the slaw!
• Divide Israeli couscous between bowls. Top with Vietnamese-style caramelised beef and rainbow slaw. • Garnish with crushed peanuts and tear over mint. Dollop with garlic aioli to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
