Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Vietnamese Beef Bo Kho with Mung Bean Vermicelli

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 23, 2018.
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Ingredients

VERMICELLI

  • 1 pack mung bean vermicelli

SALSA

  • ½ pear, diced 1cm
  • Zest of ¼ lime *
  • Juice of ½ lime *
  • ½ Lebanese cucumber, diced 1cm

VEGGIES

  • ½ brown onion, thinly sliced
  • ½ carrot, cut in half and thinly sliced
  • 1½ Tbsp Vietnamese bo kho paste
  • ¼ cup chicken stock ^
  • ½ bag slaw *
  • ½ bag baby spinach *

BEEF

  • 275g lean beef rump steaks
  • 1 tsp Vietnamese bo kho paste
  • 1 tsp fish sauce ^
  • 1 tsp soy sauce ^

TO SERVE

  • ½ bunch coriander, chopped *
  • ½ bunch mint, chopped *
  • ½ pack chopped peanuts

Steps

  1. Preheat BBQ grill or hotplate to medium-high (if using). Bring a full kettle to the boil.
  2. Soak vermicelli. Place vermicelli in a medium, heatproof 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. Remove half noodles (this is leftover).
  3. Prep salsa. Add pear, lime and cucumber to a small bowl. Toss to combine and season.
  4. Prep veggies & chop herbs.
  5. Prep & cook beef. Heat ¾ 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 high heat.
  6. Cook veggies. Add ½ 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 slaw and cook a further 1 minute, until softened. Remove pan from heat, stir through spinach, 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 sauce and soy sauce. Toss beef juices through vermicelli and veggies.
  9. Serve vermicelli topped with beef, salsa, herbs and peanuts.

Nutritional Information

Energy 1850 kj
442 kcal
Protein 38.4g
Carbohydrate 34.1g
Fat 16.1g