Vietnamese · Dinner
Rice with Grilled Wrapped Beef
Grilled beef sirloin wrapped around scallion and pickled vegetables, char-grilled on skewers, served over jasmine rice with nuoc cham. A fried egg adds protein. Fish sauce, lime, garlic and chili build the dressing, while pickled carrot and daikon supply crunch and fibre.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
642Calories
54.8gProtein
26.4gFat
48.2gCarbs
19.1gSugar
5.3gFiber
2380mgSodium
324mgChol
8.9gSat Fat
980mgPotassium
95mgCalcium
5.6mgIron
3.4mcgVitamin B12
18mgVitamin C
Goes well with
Vietnamese Lager or Light Pilsner Beer
local
Vietnamese Iced Coffee (Cà Phê Đen Đá)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Quick-pickle the carrot and daikon with rice vinegar and 1 tsp sugar; set aside for 20 minutes until softened.
2
Build
Combine the beef ground beef, chopped scallions, minced garlic, 1 tsp fish sauce, 1 tsp sugar and black pepper in a bowl.
3
Wrap
Lay the beef sirloin flat, spoon a thin line of mince mixture along one edge, and roll tightly around whole scallion pieces onto skewers.
4
Grill
Cook the beef parcels over medium-high heat for 8–10 minutes, turning every 2 minutes, until charred outside and cooked through.
5
Fry
Heat vegetable oil in a nonstick pan over medium heat and fry the egg 2–3 minutes until whites set and yolk edges firm.
6
Whisk
Combine fish sauce, lime juice, sugar and water for nuoc cham until sugar dissolves, then stir in sliced chili.
7
Plate
Spoon jasmine rice into a bowl, top with grilled beef skewers, fried egg, pickled vegetables; drizzle with nuoc cham and scatter peanuts and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 100g100g beef ground beef (170% lean)
- 22 large eggs
- 44 scallions plus 1 scallion for wrapping
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce (for the beef mixture)
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 280g280g cooked jasmine rice
- 60g60g carrot
- 60g60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar (for pickling)
- 4 tbsp4 tbsp fish sauce (for nuoc cham)
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water
- 11 small chili
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp vegetable oil
- small handful cilantro
