Recipe
Lemongrass and sweet chilli beef mince rice bowls
Fast Vietnamese-inspired beef mince rice bowls — lemongrass and sweet chilli mince over jasmine rice with crunchy raw veg and a zesty nuoc cham dressing. Serves 4.
- Serves 4
- Prep Time 15 mins
- Cooking Time
Ingredients
- Serves 4
Method
- Make your nuoc cham dressing by mixing all the ingredients together and set aside.
- For the beef, in a small bowl mix together the oyster sauce, light and dark soy sauces, sweet chilli sauce, fish sauce with 1 tbls. of water and set aside but keep near you as this is what you will pour into the pan.
- Preheat your wok over high heat.
- When hot, add in the oil and lemongrass and star anise and allow them to sizzle in the oil and infuse their aromas for about 30 seconds before adding in the beef mince on top.
- Let the beef begin to brown without stirring it. Once browned on the bottom side you can break it up a bit with a spoon.
- Allow the juices to release and evaporate and the meat to brown again before adding in the shallot, garlic and optional chilli.
- Let those aromatics sizzle in the pan with the beef for about 2 minutes before pouring in the seasonings.
- Allow those to simmer and bubble up together just for a minute then turn the heat off.
- Remove and discard the lemongrass stalk and star anise.
Tips
- Get your wok really hot and let the mince brown undisturbed before breaking it up — that's what builds deep flavour.
- Bash the lemongrass stalk before adding it so it releases more aroma into the oil, then remove it (and the star anise) before serving.
- Mix your sauces in one bowl beforehand so you can pour them straight in — this dish moves fast once the wok is hot.
- Dial the chilli up or down to suit your table, and pile on plenty of raw veg for crunch and freshness.