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Make these immediately!!
Vermicelli either rice or noodle bowls are one of my favorite things to eat. It’s the total package! Protein, rice, veggies, & killer flavaaaaa!
Let’s make it!
Ingredients
- Beef ribs
- 1/4 cup coconut sugar
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- Black pepper
- 1-2 tbsp Gochujang or chili garlic sauce
- 1/4 onion
- 1 inch of peeled ginger
- 2-3 garlic cloves
- Cucumbers
- Carrots
- Romaine lettuce
- Basmati rice
- Fresh cilantro (optional)
- Peanuts (optional)
- Sesame seeds (optional)
Instructions
- Marinate the beef ribs in coconut sugar, coconut aminos, rice vinegar, sesame oil, pinch of black pepper, and Gochujang or chili garlic sauce. Whisk. Pulse 1/4 onion, 1 inch of peeled ginger, and 2-3 garlic cloves in a blender/food processor. Stir into the marinade. Pour over the beef ribs and store in the fridge either overnight or all day. The longer the better!
- Cook on a hot grill or stovetop for 3-5 min per side and remove to rest.
- Thinly slice cucumbers and carrots and stir in 1 tbsp sesame oil, 1 tbsp coconut aminos, and 1 tbsp rice vinegar. Let sit a few minutes to “quick pickleâ€.
- Plate up your bowl with organic romaine lettuce, basmati rice, the marinated grilled ribs, pickled veggies, and any other fun toppings you like!
- I did fresh cilantro, peanuts, sesame seeds, and I poured the pickling juice all over the plate as well as a sprinkle of fish sauce.
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