Vietnamese Beef with Crispy Rice

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Serving: 4

30 minutes

INGREDIENTS

  • 1 1/2 pounds flank steak
  • black pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced or grated
  • crushed red pepper flakes, to taste
  • 2 Tbsp extra virgin olive oil
  • 3 cups cooked white rice
  • 4 palms-full of shredded carrots
  • 1 Persian cucumber, sliced
  • 2 green onions, chopped
  • 1 lime, cut into wedges
  • 4 Tbsp of mint, roughly chopped or 4 sprigs kept whole for garnish
  • Chopped peanuts, sprinkled on top for garnish

PREPARATION

  1. Cut flank steak into 1-inch cubes and season the steak all over with pepper.

  2. In a medium bowl, whisk together the oyster sauce, honey, soy sauce, fish sauce, garlic, and a pinch of crushed red pepper. Add the beef and toss to coat.

  3. Heat 2 tablespoons oil in a large skillet over high heat. When the oil shimmers, add the rice and season with salt. Toss to coat in oil. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, until the rice begins to turn golden brown, about 3-5 minutes. Spoon the rice out of the pan and onto a plate.

  4. Return the skillet to high heat and add the remaining oil. Spoon the steak out of the sauce, reserving any sauce left in the bowl, and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour the remaining sauce, 3 tablespoons water, and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 3-5 minutes. Remove from the heat

  5. Divide the rice among bowls and top with carrots and cucumbers. Spoon the beef and sauce overtop. Squeeze with lime. Top with green onions, mint and peanuts. Enjoy!