This is my version of a Vietnamese rice bowl/beef salad that my Vietnamese sister-in-law makes. Lately I’ve been in love with this quick, simple, tasty, and filling meal. We’ve been making it at least once a week! (Thanks Trang for the inspiration!)
Beef & Rice Salad Bowls
makes about 4 servings
Ingredients (for the beef marinade):
-1 lb beef skirt steak, sliced in small pieces, against the grain
-4 Tbsp GF tamari soy sauce
-1 Tbsp rice vinegar
-1/2 tsp sugar
-3 cloves garlic, minced
-1 Tbsp fresh ginger, grated
-pinch of salt
-sprinkling of freshly ground black pepper
-(optional) 1 Tbsp chopped fresh lemongrass (the soft part of about 3 sticks) — (I use this if I have it on hand, but leave it out if not)
-1 Tablespoon butter (for cooking)
Ingredients (for serving):
-cooked white rice
-raw, unsalted peanuts, chopped
1. Combine sliced meat and marinade ingredients (soy sauce, rice vinegar, sugar, garlic, ginger, salt, pepper, lemongrass) in a glass or plastic bowl with a lid. Stir together. Place lid on container and return to fridge. You can leave beef to marinade for a few hours if you like, but I generally just let it sit while I prepare the rest of the meal.
2. Cook rice and prepare salad ingredients.
3. Heat skillet or wok. Over medium-high heat, melt one tablespoon butter. Once butter is melted, add beef (including marinade) and cook several minutes, stirring occasionally, until cooked through.
4. Serve beef over a bed of white rice with salad and chopped peanuts (this is my favorite, so that the rice soaks up the beef juices) or serve beef on top of salad with rice on the side.