Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 23, 2018.

Ingredients

VERMICELLI

  • 1 pack mung bean vermicelli

SALSA

  • 1 pear, diced 1cm
  • Zest of ½ lime
  • Juice of 1 lime
  • 1 Lebanese cucumber, diced 1cm

VEGGIES

  • 1 brown onion, thinly sliced
  • 1 carrot, cut in half and thinly sliced
  • 3 Tbsp Vietnamese bo kho paste
  • ½ cup chicken stock ^
  • 1 baby bok choy, thinly sliced
  • ½ bag baby spinach *

BEEF

  • 550g lean beef rump steaks
  • 2 tsp Vietnamese bo kho paste
  • 2 tsp fish sauce ^
  • 2 tsp soy sauce ^

TO SERVE

  • ½ bunch coriander, chopped *
  • ½ bunch mint, chopped *
  • 1 packet chopped peanuts

Steps

  1. Preheat BBQ grill or hot plate to medium-high. Bring a full kettle to the boil.
  2. Soak vermicelli. 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.
  3. Prep salsa. Add pear, lime and cucumber to a medium bowl. Toss to combine and season.
  4. Prep veggies & chop herbs.
  5. Prep & cook beef. Heat 1½ tsp oil in a large fry-pan on medium-high heat. Pat beef dry and season. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered. Wipe pan clean and return to a high heat.
  6. Cook veggies. Add 1 tsp oil to pan and cook onion and carrot with a pinch of salt for 2-3 minutes. Add first measure of Vietnamese paste and cook a further 1 minute, until fragrant.
  7. 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.
  8. Finish beef. Thinly slice beef and place in a small bowl along with any resting juices. Toss with second measure of Vietnamese paste, fish and soy sauce. Toss beef juices through vermicelli and veggies.
  9. Serve vermicelli topped with beef, salsa, herbs and peanuts.

Nutritional Information

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