Banh Mi Bowls

Name: Banh Mi Bowls
Ingredients: 1/2 cup rice vinegar; 1/4 cup water; 2 1/2 tablespoons sugar; 1 cup shaved carrot ribbons; 1 cup very thinly sliced radishes; 3 tablespoons chopped cilantro; 3/4 cup unsalted beef stock; 1 1/2 tablespoons reduced-sodium soy sauce; 1 1/2 tablespoons sambal oelek (ground fresh chile paste); 1 1/2 tablespoons creamy peanut butter; 1 tablespoon minced garlic; 2 (8.5-oz.) pouches precooked brown rice (such as Uncle Ben's); 3 tablespoons unsalted peanuts, finely chopped; 4 lime wedges

14 ingredients

4 steps

Ingredients

1/2 cup rice vinegar
1/4 cup water
2 1/2 tablespoons sugar
1 cup shaved carrot ribbons
1 cup very thinly sliced radishes
3 tablespoons chopped cilantro
3/4 cup unsalted beef stock
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons sambal oelek (ground fresh chile paste)
1 1/2 tablespoons creamy peanut butter
1 tablespoon minced garlic
2 (8.5-oz.) pouches precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted peanuts, finely chopped
4 lime wedges

Directions

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.