Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Ready in 35 minutesServes 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, July 15, 2018.

Ingredients

VERMICELLI

  • 1 pack mung bean vermicelli

VEGGIES

  • 1 tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 carrot, cut in half and thinly sliced
  • 1/3 cup Vietnamese bo kho paste
  • ½ cup chicken stock
  • 1 baby bok choy, thinly sliced
  • 1/3 bag baby spinach

SALSA

  • 1 pear, diced 1cm
  • Zest of ½ lime
  • Juice of 1 lime
  • ¼-½ telegraph cucumber, diced 1cm

BEEF

  • 1½ tsp oil or spray oil
  • 550g lean beef rump steaks (at room temperature)
  • 1 tsp Vietnamese bo kho paste
  • 2 tsp fish sauce
  • 2 tsp soy sauce

TO SERVE

  • 3 Tbsp chopped coriander
  • 2 Tbsp chopped mint
  • 1 packet chopped, roasted peanuts

Steps

  1. Soak vermicelli. Bring a full kettle to the boil. Place vermicelli in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Leave to soak for about 10 minutes. Drain well and snip in a few places.
  2. Prep salsa & garnishing herbs. Add pear, lime and cucumber to a medium bowl. Toss to combine and season.
  3. Prep veggies. Set aside.
  4. Prep & cook beef. Heat oil in a large fry-pan on medium-high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Wipe pan clean and return to a high heat.
  5. Cook veggies. Add oil to pan and cook onion and carrots with a pinch of salt for 2-3 minutes. Add first measure of Vietnamese paste and cook a further 1 minute, until fragrant.
  6. Add stock to pan and bring to the boil. Add bok choy and cook a further 1 minute, until wilted. Remove pan from heat, stir through spinach and vermicelli and season.
  7. Finish beef. Thinly slice beef and place in a small bowl along with any resting juices. Toss with second measure of Vietnamese paste, fish sauce and soy sauce. Add beef juices to vermicelli and veggies.
  8. To serve, divide vermicelli between bowls. Top with slices of beef, spoon over salsa and sprinkle with herbs and peanuts.

Nutritional Information

Energy 1789 kj
428 kcal
Protein 35.0g
Carbohydrate 32.5g
Fat 17.2g