Vietnamese Hoisin Beef Bowl with Spicy Slaw
Ground beef cooked in hoisin sauce served over basmati rice with a sharp carrot-radish slaw made with sriracha mayo, pickled edamame, and crushed peanuts. Quick weeknight bowl combining savory, spicy, and fresh elements.
Ingredients
- 7 oz ground beef
- ¾ cups basmati rice
- 1 ¾ tbsp hoisin sauce
- 3 ½ oz radishes
- 2 piece carrot
- 1 ½ tsp sriracha sauce
- ⅝ oz roasted salted peanutscashews1:1nutspeanuts-freeadds tree_nuts
milder flavor
- 1 ¾ oz mayonnaise
- 1 ¾ oz edamame
- salt(optional)
- ¼ teaspoon sugar(optional)
- ½ tablespoon white wine vinegar(optional)
- 1 tablespoon oil
- 1 ½ cups water
- pepper(optional)
Instructions
- 1
Heat water in kettle. Pour 300 ml hot water into small pot with lid.
- 2
Add salt and bring to boil.
- 3
Add rice and simmer covered over low heat for 10 minutes.
- 4
Remove from heat and let stand covered for 10 minutes.
- 5
Pour boiling water over edamame in small bowl and let sit 5 minutes.
- 6
Drain edamame through sieve.
- 7
Toss drained edamame with sugar, salt, and white wine vinegar in same bowl.
- 8
Coarsely grate carrot into large bowl, then coarsely grate radishes into bowl.
- 9
Mix grated carrot and radishes with mayonnaise and sriracha sauce.
- 10
Season slaw with salt, sugar, and pepper.
- 11
Brown ground beef in large skillet over high heat for 3-4 minutes, breaking it up as it cooks.
- 12
Reduce heat slightly and deglaze pan with hoisin sauce and 50 ml water.
- 13
Stir and simmer for 2-3 minutes until slightly thickened.
- 14
Season beef mixture with salt, pepper, and sugar.
- 15
Fluff rice with fork and divide among plates.
- 16
Arrange hoisin beef, spicy slaw, and pickled edamame on plates.
- 17
Crush peanuts in package and sprinkle over bowls.
Tips
Coarsely grate rather than finely mince the carrot and radishes to maintain texture and bite in the slaw.
Break beef into small crumbles while browning for even cooking and better hoisin sauce distribution.
Good to Know
Refrigerate covered for up to 3 days. Store components separately for best texture.
Cook rice and beef mixture up to 2 days ahead. Make slaw without mayo up to 1 day ahead; dress immediately before serving.
Serve at room temperature or warm. Edamame can be served warm or at room temperature.
Common Mistakes
Do not skip the 10-minute rest for rice to avoid mushy or undercooked grains
Do not overcook edamame to avoid mushiness; 5 minutes is sufficient
Do not blend or over-mix the slaw to avoid releasing excess moisture and making it soggy