Banh Mi Bowl

By Gazelle

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup water
• 2 1/2 tbsp sugar
• 1 cup shaved carrots ribbons
• 1 cup very thinly sliced radishes
• 3 tbs chopped cilantro
• 3/4 cup unsalted beef stock
• 1 1/2 tbsp reduced-sodium soy sauce
• 1 1/2 tbsp sambai oelek(ground fresh chile paste)
• 1 1/2 tbsp creamy peanut butter
• 1 tbsp minced garlic
• 12 cooked meatball from (Sheet Pan Swedish Meatball)
• 2 (8.5-oz) pouches precooked brown rice such as uncle bens
• 3 tbsp unsalted peanuts, finely chopped
• 4 limes wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.

2. Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.

3. Heat rice according to package directions.

4. Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.