Little man is doing playgroup during the weekday mornings. He loves it and comes home covered in sand. (In an impressive move, he somehow managed to get sand in his diaper while wearing a onesie and leggings.) On the less awesome side, he wants to nurse and nap immediately because he’s too busy to do either while he’s there. This means I need quick, easy to heat meals I can eat one-handed. Enter this lemongrass beef bowl.
Our weekly delivery included lemongrass this week and I had a pack of beef mince that needed to be cooked – this recipe for round beef skewers was a great starting point! I made some substitutes to account for ingredients that I had and baked them rather than grilled. I also had several large beets that I decided to roast with the rhubarb that came the week prior. I had also previously made sauerkraut and then threw together a vinegar mint sauce to brighten up the flavors.
Lemongrass Beef Bowls
- Lemongrass Meatballs (recipe)
- Roasted Beets and Rhubarb (recipe)
- Homemade Sauerkraut (recipe)
- Vinegar Mint Sauce with Carrots and Onions (recipe)
- 1/2 cup coarsely chopped lemon grass remove tough outer leaves
- 1/2 cup coarsely chopped spring onion
- 2 cloves garlic
- 1 kilo beef mince
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp sugar
- 1 tbsp potato starch
- 1 tbsp fish sauce
Preheat oven to 450 f and line baking sheet with parchment paper
Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds.
Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, potato starch, and fish sauce.
Form meat mixture into meatballs.
Bake until the meatballs are well done, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Adapted from bbqgirl's recipe on Allrecipe.com
- 8 cups beets peeled and sliced thin
- 1 cup rhubarb cut into 1/2 inch slices
- 1 stalk lemongrass outer leaves left over from meatballs
- 1/4 cup rice vinegar
- 1/4 tsp salt
Preheat oven to 450 F and line pan with foil. Leave enough extra to be able to close the top of the foil package over the beets.
Layer beets, rhubarb, and lemongrass. Toss with salt.
Pour rice vinegar over beets and close up foil.
Bake for 40 minutes or until tender.
Recipe by Sylvia Fountaine | Feasting at Home Blog - adapted to what I actually made
- 3 Cups cabbage finely sliced
- 1 Cup grated beet
- ⅛-¼ Cup up sliced onion
- 2 teaspoon ginger powder
Run the cabbage, onion, and beets through a food processor grate.
You need about 4 cups total.
Place in a bowl and massage with 1 teaspoon kosher salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.
Place cabbage beet mixture and all the juices in a very clean mason jar, pack it down with a muddler, or the end of a wooden spoon. Cover with a cabbage leaf. Pack it down once more. Cover it with a cloth, or the lid with a little opening – you want it to able to breath a bit.
Let it sit on the counter for 24 hours, lightly covered, occasionally pressing down on the cabbage, compressing. After 24 hours, if there is not enough liquid to cover the cabbage, mix 1 teaspoon salt with 1 cup water, and ONLY add enough of this brine to bring the water level to top of the cabbage. ( you may not need to use the whole cup of salt water).
Then leave on the counter for 3-4 days, occasionally pressing down on the cabbage.
Close with a lid and place it in the fridge. Once its chilled the smell will surprisingly mellow out and it will actually seem edible.
So let it chill overnight, then give it a taste.
- 1/2 cup mint sauce you want the one that is basically chopped mint and vinegar
- 1/2 cup carrots thinly sliced
- 1/2 cup spring onions thinly sliced
- 1 tbsp sugar
- 1 cup white vinegar
Combine all ingredients. Adjust sugar and vinegar to taste. Best if given some time to sit before use.
Keep leftovers in fridge.