Vietnamese spring rolls were invented in 1960s Saigon cafes to use leftover rice paper—bowls skip the rolling completely.
Beef Spring Roll Bowls
Dive into a deliciously vibrant Beef Spring Roll Bowl, where tender marinated beef meets crisp veggies and fragrant herbs for a burst of flavor in every bite! This meal is a breeze to whip up and makes for fantastic leftovers, ensuring you can enjoy its fresh taste all week long. Get ready to roll up your sleeves and savor this tasty twist on a classic favorite!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2-3 cloves garlic, minced
- 1 tsp minced ginger (can omit) (5 ml)optional
- Green onion (for topping)optional
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 1/2 cup chicken stock (120 ml)
🫙Pantry Staples(2)
- 1 tsp sesame oil (5 ml)
- 160g vermicelli noodles (dry) (5.65 oz)
🍯Sauces & Condiments(4)
- 1.5 tbsp oyster sauce (22.5 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 2 tbsp low sodium soy (30 ml)
- 1 tbsp dark soy sauce (15 ml)
📦Other(5)
- 1-3 birds eye chilli, chopped (adjust to spice preference)
- 1x small bag coleslaw mix
- 125g mushrooms, roughly chopped (4.41 oz)
- Sesame seeds (for topping)optional
- 1/2 tbsp sweetener- I use natvia (7.5 ml)I use natvia
👨🍳 Instructions
- 1
Prepare the vermicelli noodles according to packet instructions. Drain well and set aside.
- 2
Heat the sesame oil in a large pan or wok over medium–high heat. Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.
- 3
Add the garlic, birds eye chilli and ginger (if using) and mushrooms. Cook for 3-5 minutes until fragrant and the water has evaporated.
- 4
Pour in the sauce & add the coleslaw mix. Stir everything together and let it simmer for 3–5 minutes until the cabbage softens and the sauce slightly reduces.
- 5
Add vermicelli noodles to a bowl, add the beef mix on top and garnish with sesame seeds & green onion & enjoy!!
💡 Pro Tips
- ✓Cook vermicelli noodles for 30-60 seconds less than package directions, then finish cooking in residual heat while draining - this prevents the 15% overcooking that makes them mushy in bowl assembly.timing30-60 seconds less
- ✓Break up ground beef into uniform 1/4-inch pieces using a potato masher instead of a spoon - larger surface area creates better browning through the Maillard reaction.technique1/4-inch pieces
- ✓Heat your wok to 400-450°F before adding oil so the beef sears immediately rather than steaming, which happens when pan temperature drops below 285°F with cold ingredients.equipment400-450°F
- ✓Add aromatics (garlic, ginger, chili) after beef is 80% cooked to prevent burning - garlic burns at 280°F while beef needs 300°F+ for proper browning.timing280°F burn point
- ✓Drain cooked vermicelli in a fine-mesh strainer and toss with 1 teaspoon neutral oil to prevent clumping from residual starch - rice noodles contain 85% amylopectin which becomes sticky when cooled.technique1 teaspoon oil
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese spring rolls were invented in 1960s Saigon cafes to use leftover rice paper—bowls skip the rolling completely.
Beef Spring Roll Bowls
Dive into a deliciously vibrant Beef Spring Roll Bowl, where tender marinated beef meets crisp veggies and fragrant herbs for a burst of flavor in every bite! This meal is a breeze to whip up and makes for fantastic leftovers, ensuring you can enjoy its fresh taste all week long. Get ready to roll up your sleeves and savor this tasty twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2-3 cloves garlic, minced
- 1 tsp minced ginger (can omit) (5 ml)optional
- Green onion (for topping)optional
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 1/2 cup chicken stock (120 ml)
🫙Pantry Staples(2)
- 1 tsp sesame oil (5 ml)
- 160g vermicelli noodles (dry) (5.65 oz)
🍯Sauces & Condiments(4)
- 1.5 tbsp oyster sauce (22.5 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 2 tbsp low sodium soy (30 ml)
- 1 tbsp dark soy sauce (15 ml)
📦Other(5)
- 1-3 birds eye chilli, chopped (adjust to spice preference)
- 1x small bag coleslaw mix
- 125g mushrooms, roughly chopped (4.41 oz)
- Sesame seeds (for topping)optional
- 1/2 tbsp sweetener- I use natvia (7.5 ml)I use natvia
👨🍳 Instructions
- 1
Prepare the vermicelli noodles according to packet instructions. Drain well and set aside.
- 2
Heat the sesame oil in a large pan or wok over medium–high heat. Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.
- 3
Add the garlic, birds eye chilli and ginger (if using) and mushrooms. Cook for 3-5 minutes until fragrant and the water has evaporated.
- 4
Pour in the sauce & add the coleslaw mix. Stir everything together and let it simmer for 3–5 minutes until the cabbage softens and the sauce slightly reduces.
- 5
Add vermicelli noodles to a bowl, add the beef mix on top and garnish with sesame seeds & green onion & enjoy!!
💡 Pro Tips
- ✓Cook vermicelli noodles for 30-60 seconds less than package directions, then finish cooking in residual heat while draining - this prevents the 15% overcooking that makes them mushy in bowl assembly.timing30-60 seconds less
- ✓Break up ground beef into uniform 1/4-inch pieces using a potato masher instead of a spoon - larger surface area creates better browning through the Maillard reaction.technique1/4-inch pieces
- ✓Heat your wok to 400-450°F before adding oil so the beef sears immediately rather than steaming, which happens when pan temperature drops below 285°F with cold ingredients.equipment400-450°F
- ✓Add aromatics (garlic, ginger, chili) after beef is 80% cooked to prevent burning - garlic burns at 280°F while beef needs 300°F+ for proper browning.timing280°F burn point
- ✓Drain cooked vermicelli in a fine-mesh strainer and toss with 1 teaspoon neutral oil to prevent clumping from residual starch - rice noodles contain 85% amylopectin which becomes sticky when cooled.technique1 teaspoon oil