Vietnamese-Style Caramelised Beef, Tofu & Rice Bowl
with Rainbow Slaw
- Sesame
- Soy
- Wheat
- Gluten
- Eggs
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
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
250 g
Beef Mince
1 packet
Jasmine rice
1 packet
Slaw Mix
2
Garlic
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
2
Radish
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tsp
sesame oil
(Contains: Sesame)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
You will need
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. • Cut Asian marinated tofu into 2cm chunks.
• In a medium bowl, combine beef mince, ginger lemongrass paste, garlic and the sesame oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Set aside. Return frying pan to 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 cooked tofu, 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 rice between bowls. Top with Vietnamese-style caramelised beef, tofu and rainbow slaw. • Garnish with crushed peanuts and tear over mint. Drizzle with sesame dressing to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnishes!
