This recipe is one of my favourite for an easy and tasty lunch very balanced, full of nutrients. I love the buddha bowl trend which we see everywhere on social media. This asian influenced and hot version of a buddha bowl is simple and deliciously addictive.
Why is it called Buddha Bowl? The philosophy behind buddha bowls is that you should be able in one ‘bowl’ (dish) to have a balanced meal with all nutrients beneficial to your health making it particularly nourishing. They contain various preparations: vegetables, proteins and one starch or cereal of your choice. Usually, buddha bowls are vegetarian or vegan, but the concept makes it so flexible that you can prepare one with approximately everything you like or have in the fridge.
I had a ginger root to use up, reason why I selected beef as they are just about the perfect combo. I enjoy eating beef with either black or white rice noodles. Concerning the veggies, I adapt it to the season and try to optimise with what I already have at home, this time leek, parsnip and mushrooms.
RECIPE 1 serving
Prep time: 20 minutes Cook time: 15 minutes
You will need:
- 1 serving rice vermicelli
- 120g of beef (ask the butcher for advice)
- 100g mushrooms
- 1/2 leak
- 1/2 parsnip
- 1/2 small onion
- A small piece of ginger
- 1 scallion (white and light green)
- 2 tbsp soy sauce (preferably for cooking)
- 1 tsp peanut butter
- 1 tbsp olive or grape-seed oil
- Salt and pepper to taste
Soak the rice vermicelli for 10-15 minutes in cold water.
While soaking, prepare your vegetables. Cut the leek, parsnip and mushrooms in (very) thin slices. Heat up a pan with a dash of olive oil, add the parsnip, cook for 3 minutes and add the leeks. Cover for a few minutes before letting the water evaporate. Set aside on a low heat.
Cook the mushrooms in another pan with some oil until browner. Set aside.
Put some salted water to boil and cook the vermicelli as per indicated (usually 4 minutes). Strain.
Finely chop the ginger and slowly stir it in a pan with a dash of oil. Put a little bit of salt on the raw meat. Turn the pan on a high heat to grill the beef on each side (this prevents from over cooking) and take it out of the pan.
On the same pan: deglaze with the soy sauce and turn the heat back down, add the peanut butter, stir and put the beef back in it. Cover for around 2-3 minutes.
In your bowl, put first the rice vermicelli and place the vegetables on top of it. Slice the beef and top up with the ginger, peanut butter sauce. Add some pepper, chopped scallions and parsley for extra seasoning.
This way of cooking the beef will prevent from overcooking (the meat would be hard to chew). Cooking the beef in 2 steps will make the meat much tender.