(Feature Impact) Celebrate AANHPI Heritage Month and Beef Month with these vibrant Vietnamese Caramelized Beef Bowls—fresh herbs, bright lime, and deeply savory beef in every bite.

Learn more by visiting NimanRanch.com.

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Vietnamese Caramelized Beef Bowls

Prep time: 20 minutes

Cook time: 30 minutes

• 1 package (8 ounces) rice vermicelli noodles

Beef:

• 2 cloves garlic, grated
• 1 thumb of ginger, peeled and grated
• 2 tablespoons fish sauce
• 4 teaspoons light brown sugar
• 1 tablespoon lemongrass paste
• 1 tablespoon fresh lime juice
• 1 pound Niman Ranch ground beef
• 1 tablespoon vegetable oil

Dressing:

• 4 tablespoons soy sauce
• 4 tablespoons fresh lime juice
• 2 tablespoons lemongrass paste
• 2 tablespoons light brown sugar
• 2 teaspoons sriracha or hot sauce (optional)
• 2 tablespoons vegetable oil

Salad:

• 8 ounces of butter lettuce leaves
• 8 ounces carrots, peeled and sliced into matchsticks
• 1 English cucumber, halved lengthwise and thinly crosswise into half-moons
• 1 bunch fresh mint
• 1 bunch cilantro
• chopped- roasted and unsalted peanuts
• 1 lime, cut into wedges

Cook vermicelli noodles according to package directions. Set aside.

To prepare the beef: In a medium bowl, whisk together garlic, ginger, fish sauce, brown sugar, lemongrass paste, and lime juice until blended. Add beef and mix until well blended. Marinate 15 minutes.

In a large skillet over medium-high heat, heat vegetable oil. Add the beef and cook, breaking it up with a wooden spoon and stirring occasionally, until the beef is dark and caramelized, 10-12 minutes.

To make dressing: In a small bowl, combine soy sauce, lime juice, lemongrass paste, brown sugar, and sriracha, if desired. Whisk until the sugar dissolves. Slowly stream in vegetable oil, whisking, until dressing is thickened.

To prepare salads: Divide noodles between four shallow bowls. Arrange caramelized beef, lettuce, carrots, cucumber, mint, and cilantro in bowls, then drizzle with dressing and sprinkle with peanuts. Serve with lime wedges for squeezing on top.