Vietnamese Beef Bowls with Hosin Sauce

Vietnamese Beef Bowls (12) WM


Vietnamese Beef Bowls (40) WM

Serves 4


Beef Marinade:

1 1/2 – 2 pounds beef chuck pot roast

3 cloves garlic, minced

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon pepper

sesame oil

coconut oil

1/4 fish sauce

1/4 soy sauce

3 tablespoons rice vinegar

1 lime, juiced

4 green onions, chopped (1″)

handful snow or snap peas

1 red bell pepper, julienned



1/2 package shredded carrots

1 cucumber, cut into matchsticks

1/4 green cabbage, finely chopped

1/4 bunch cilantro, finely chopped

1/2 package mint, chopped

handful peanuts, chopped

2 cups dry basmati rice

Vietnamese Beef Bowls (40) WM

Hoisen Sauce:

1/4 cup hoisin sauce

2 tablespoons peanut butter

2 tablespoons sweet Thai chili sauce

2 tablespoons fish sauce

1/2 teaspoon crushed red pepper flakes

2 tablespoons water

1 teaspoon toasted sesame oil



1) Mix together the ingredients for the beef marinade (garlic, 1 tablespoon brown sugar, 1 tablespoon sesame oil, salt and pepper) in a medium sized bowl, stir the cubed beef in and coat well; let sit at room temperature for 1 hour.

2) Whisk together the soy sauce, fish sauce and rice vinegar and remaining 2 tablespoons brown sugar.

3) Cook rice according to package instructions.

4) Prep the veggies and mix together the ingredients for the hoisin sauce and set aside.

5) Heat a skillet over medium-high head, add a scoop of coconut oil and warm then add the cubed beef and cook without stirring until browned (about 1 minute).  Pour in the soy sauce mixture, turn the heat to low, cover and let simmer for 30 minutes.

6) Add the bell peppers and snow or snap peas and cook for about 3 minutes until tender.

7) Turn off the heat and stir in the green onions.

8) Scoop the rice into each of the bowls, scoop in the beef mixture, and top with the carrots, cucumbers, green cabbage, cilantro, mint, and peanuts.  Pour a little bit of the hoisin sauce over each bowl.  The bowls are ready to devour!

Vietnamese Beef Bowls (46) WM