Lemongrass Beef Rice Bowls

Sous vide lemongrass beef with crunchy pickled carrot and daikon, topped with cilantro and jalapeno. A favorite Korean fusion combination.

INGREDIENTS

MARINADE

• 1 LB RAIKES BEEF STEW MEAT
• 1/4 CUP SOY SAUCE
• 1 TBSP FISH SAUCE
• 3 TBSP OLIVE OIL
• 2 TBSP LEMONGRASS, MINCED
• 2 TSP RICE WINE VINEGAR
• 1 TSP HONEY
• 1 TSP GINGER, MINCED
• 2 TSP GARLIC, MINCED

QUICK PICKLED CARROTS AND DAIKON

• 1 CUP WATER
• 1 CUP GRANULATED SUGAR
• 1 CUP RICE VINEGAR
• PINCH OF SALT
• 2 CUPS BROWN RICE, COOKED

COOKING INSTRUCTIONS

In a bowl mix together the soy sauce, fish sauce, olive oil, lemongrass, rice wine vinegar, honey, ginger, and garlic. Pour marinade over meat in a zip lock bag, removing the air. Preheat sous vide bath to 140 degrees, then place bag in container and clip to the side. Sous vide for 3-4 hours.

Once done in sous vide bath, heat oil in skillet over medium to high heat. Add the meat to the pan and stir fry for a few minutes to caramelize.

Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves. Stir occasionally. Remove from heat and let it cool. Place the julienned radishes and carrots into container with tight fitting lid. Pour brine over and close lid. Gently shake to distribute brine mixture. Let sit at room temperature for 3-4 hours, then move to frig.

To assemble, add 4 oz rice to bowls. Divide lemongrass beef in bowls and top with pickled veggies. Garnish with chopped cilantro, jalapenos (if desired) and fresh squeeze of lime juice.