These Banh Mi bowls are my twist on the modern, popular Vietnamese Banh Mi sandwiches. Banh Mi is Vietnamese for "bread," but typically these sandwiches feature flavorful meat, pickled vegetables and fresh herbs. There are tons of varieties of this delicacy featuring different proteins and toppings. My Beef Banh Mi Bowls featured marinated, seared shaved beef, quick-picked carrots and shallots, and a flavorful sriracha lime mayo. These bowls are so flavorful and delicious, you will be so impressed that you made these yourself!
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
1cuprice wine vinegar
2tablespoonslow sodium soy sauce
1tsp sesame seeds
Weigh out 5 oz of shredded carrots (about 1/2 of a bag) and thinly slice the shallot.
Add the rice wine vinegar, water, salt and sugar into a large mason jar.
Microwave for 1 minute or until the salt and sugar are dissolved.
Add the carrots and sliced shallot to the jar, cover and shake.
Leave marinating for several hours (or longer) until ready to serve.
A few hours before cooking (or even overnight), marinate the meat.
Mince the garlic.
At the bottom of a mixing bowl, whisk the soy sauce, fish sauce, brown sugar, ginger and garlic together.
Add the shredded beef and toss to coat - it will absorb the marinade.
Leave covered in the fridge until you're ready to cook.
To cook the meat, sauté in a frying pan over medium high heat with cooking spray until cooked to your liking (approximately 10 minutes).
The meat is paper thin, so it cooks very quickly. I like mine slightly crispy on the edges.
Assembling the Bowls
Place 1/2 cup serving of brown rice per bowl.
Add 1/2 cup of cooked beef to each bowl.
Thinly slice the cucumbers and toss them with the sesame oil and sesame seeds. Each bowl gets the equivalent of one Persian cucumber.
Add a serving of pickled vegetables to each bowl (suggested serving: 1/2 cup).
Combine the mayo, sriracha and lime juice in a small bowl.
Add 1 tablespoon of the mayo mixture to each serving.
Garnish each bowl with fresh cilantro and extra sriracha, if desired.
9 WW points per bowl (as shown) - blue and green plans