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This is probably one of the biggest #dinnerwins I have had in a while.
This bowl has a lot of moving pieces, but is still relatively easy and can all be made in less than 30 minutes!
Worried that pickling your veggies will take all day long? Not at all! Cutting vegetables in long and thin pieces provide more surface area for the vinegar to absorb into- meaning that you get a lot of flavor in not a lot of time.
Vietnamese Beef Bowl 
Red Wine Pickled Red Onions 
Closeup Beef Bowl
The “Special” Ingredients
Fish Sauce – Adds the signature “funk” to Asian foods, or more appetizingly named “umami”. This is easy to find in the Asian aisle of your local super market (linked to show what it looks like).
Honey – Can be substituted with maple syrup or coconut sugar if being served to infants or vegans
Sambal Oelek is pretty easy to find in the Asian aisle of your local super market. In a pinch I’ve used red pepper flakes as a replacement (linked to show what it looks like).
Picking your pickled vegetables – I like to pickle cabbage, onion, and shredded carrot
Picking your base – I love right rice (a blend of vegetables, beans, and rice) but this can also easily be served on cauliflower rice to really pack in the vegetables and keep the carb to protein ratio in line.
Special Tools
If you have a meat chopper and a great nonstick pan then you are living the high life. If not, prepare to babysit this a little as crumbling beef with a spatula and ensuring this sticky sauce doesn’t stick to the pan can be a bit consuming.
Vietnamese Sticky Beef Bowls with pickled veggies
Description
A bright bowl of Vietnamese marinated ground beef, stir fried, and served with pickled vegetables.
Ingredients
For Pickled Vegetables
For Base (Optional)
Instructions
- If pickling vegetables, combine all pickled vegetable ingredients into a bowl, pour enough vinegar to cover the vegetables. Set aside in fridge until ready to serve.
- In a non-stick skillet over medium heat, preheat sesame oil. Add onions, and a splash of water (~2-3 tablespoons) to steam and sear the onions. Cook until water has evaporated and the onions are soft.
- While the onions are cooking, stir together ginger, garlic, fish sauce, honey, and chili paste or flakes. Set aside.
- Add ground beef to the pan, and cook until browned, stirring only occasionally.
- When browned (please note that the pan may look wet/soupy) add the sauce from step 3. Reduce heat to low and let simmer until all liquid has evaporated. Note: stir only occasionally, so that the meat can become caramelized and golden.
- While the meat is cooking, and sauce is evaporating, prepare preferred base according to the instructions. See notes for options.
Notes
- For Right Rice, simmer 1 cup of rice and 1 cup of water for ~10 minutes.
- For White Rice, bring 2 Cups of water to a boil and then add 1 cup of rice. Simmer covered for 18-20 minutes.
- For Brown rice, bring 2 cups of water to a boil and then add 1 cup of rice. Simmer covered for 30-35 minutes.
- For cauliflower rice, sauté with 1 teaspoon of cooking oil until golden.
Servings 4
- Amount Per Serving
- Calories 266
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Total Carbohydrate 20g7%
- Sugars 18g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
