Dear readers,
First off, HAPPY BELATED BIRTHDAY TO MY MOM (HAPPY BIRTHDAY MOMMA!) and EARLY BIRTHDAY TO MY AUNTIE LYN!!!
Once again, we’ve been on the healthy, light, but filling train still, but I wanted to get a little more creative. We are big fans of Vietnamese food (Steak Bahn Mi anyone?) so I decided to try making a beef rice bowl out of a leftover beef roast (though I’ll admit, I did not have a leftover beef roast, so I made a beef roast for beef roast sammies, and then caramelized it with Vietnamese flavors and added all the rice ingredients to jazz it up). Let me tell you, the way this was so good I wanted seconds…it was so good I wanted seconds. Filling and satisfying, while hitting you in the face with flavor. Ka. POW. This is a great dish to make as we start to enter into the Fall season, and keep in your back pocket for when those cravings start to creep.
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
On Beef Roast & Vietnamese Rice Bowls
Ingredients
for the beef roast
- 2-3lb beef chuck roast
- 1 32oz box Beef Broth
- 1 onion, chopped
- 3 tbsp minced garlic
- 1-2 tbsp lemongrass paste
- 1-2 tbsp ginger paste
- 1-2 tsp salt
- 1-2 tsp pepper
for the beef marinade
- 2 garlic cloves, minced
- 2 tbsp lime juice & zest from 1 lime
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp oil
- 1 tbsp lemon grass paste
- 1 tbsp ginger paste
- 1/2 tsp crushed red pepper
for rice bowls – all listed ingredients are OPTIONAL
- Cooked white rice (flavored with a little lime juice and chopped cilantro) OR vermicelli noodles
- Lime Wedges
- Nuoc Cham / or Extra Marinade**
- Chopped Cilantro
- Finely sliced thai red chilies (or serranos)
- Finely sliced cucumber
- Shredded Carrot
- Matchstick radishes
- Beansprouts (if your grocery store has them)
- Edamame beans
- Crushed Peanuts
- Sesame Seeds
Instructions
- Beef Roast: Add all ingredients to a slow cooker and cook on low for 10 hours, OR add all ingredients to a pressure cooker and cook on high for 1 hour and 20 minutes. Either way, MAKE SURE THE BEEF IS COVERED IN THE BEEF BROTH! (Add water if you need more liquid.) When beef is finished cooking, shred and set aside.*
- Marinade: mix everything together in a bowl until sugar is dissolved. Add your beef (or vice versa) and set aside – let that all sink into the meat!**
- Caramelize Beef: Heat oil in a large skillet over high heat. Add beef in a single layer and leave undisturbed until golden brown (about 1-2 minutes). Flip/stir everything up and cook again for about 30 seconds to another minute, then remove. Repeat if you need to make more for additional bowls!
- Assemble Bowls: Serve over rice, or noodles, and top with some, none, or all the listed toppings mentioned above!***
Notes
*If you want to save the leftover liquid for soups or bowls, feel free!
**I would also recommend making more of the marinade to top the beef rice bowls, OR make Nuoc Cham from my Pork Noodle Bowl recipe.
***I should have added edamame – I had a bag in the freezer and forgot all about them…poor beans! Also, I think I could have also turned this into a Bahn Mi Bowl if I had done my herbed carrot salad as a topper. But regardless, this bowl is AMAZING!
The Real Cooking Maggie 