Vietnamese · Dinner
Grilled Beef Rice Bowl with Fried Egg
Grilled marinated beef sirloin sliced over steamed jasmine rice, topped with a crisp fried egg and finished with pickled carrot and daikon, cucumber, scallion, and a drizzle of nuoc cham. Lemongrass, garlic, and fish sauce season the beef, giving the bowl a savoury-sweet, tangy Vietnamese street-food character.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
24.9gFat
54.8gCarbs
18.9gSugar
4.3gFiber
1380mgSodium
410mgChol
7.6gSat Fat
820mgPotassium
95mgCalcium
4.6mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain and mince lemongrass and garlic. Combine beef with fish sauce, lemongrass, garlic, and brown sugar in a bowl.
2
Marinate
Cover and let beef sit at room temperature for 20 minutes.
3
Pickle
Julienne carrot and daikon, toss with rice vinegar and a pinch of sugar, and set aside.
4
Grill
Heat a grill pan over high heat with vegetable oil. Grill marinated beef slices 2 to 3 minutes per side until charred and cooked through.
5
Fry
In the same pan over medium heat, fry egg 2 to 3 minutes until white is set and yolk center remains soft.
6
Plate
Spoon rice into a bowl, arrange beef, egg, pickled vegetables, sliced cucumber, and scallion on top. Whisk lime juice, sugar, and water with sliced chili to make nuoc cham; drizzle over the bowl and scatter peanuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g cooked jasmine rice
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp water
- 11 small chili
- 2 tbsp2 tbsp roasted peanuts
