Bò Kho

Bò Kho is a fragrant Vietnamese beef stew that combines tender meat with aromatic spices, creating a rich, flavorful dish perfect for a low-carb lunch. This version replaces traditional noodles with fresh vegetables, making it a hearty and healthy option.

Ingredients

• Beef chuck - 300 grams, cut into bite-sized pieces
• Carrots - 100 grams, sliced
• Daikon radish - 100 grams, sliced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Fish sauce - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Beef broth - 400 milliliters
• Star anise - 2 whole
• Cinnamon stick - 1
• Black pepper - 1 teaspoon, freshly ground
• Olive oil - 1 tablespoon
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges for serving

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
2. Add the beef pieces to the pot, searing them on all sides until browned. This will help to lock in the flavors.
3. Stir in the fish sauce, coconut aminos, star anise, cinnamon stick, and black pepper, mixing well to coat the beef.
4. Pour in the beef broth, ensuring the beef is submerged. Bring to a boil, then reduce the heat to low and cover, letting it simmer for about 40 minutes.
5. After 40 minutes, add the sliced carrots and daikon radish to the pot. Cover and simmer for an additional 15 minutes, until the vegetables are tender.
6. Taste and adjust seasoning if necessary. Remove the star anise and cinnamon stick before serving.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 370
• Protein: 36 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein, which is essential for muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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