Cơm Bò Kho

Cơm Bò Kho is a hearty Vietnamese beef stew served over rice, offering a perfect balance of savory flavors and tender meat. This high-protein dish is both comforting and nutritious, ideal for a satisfying lunch.

Ingredients

• Beef chuck - 400 grams, cut into 2.5 cm cubes
• Carrots - 2 medium, sliced
• Onion - 1 medium, diced
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, minced
• Tomato paste - 2 tablespoons
• Beef broth - 500 ml
• Soy sauce - 2 tablespoons
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Star anise - 1 piece
• Cinnamon stick - 1 piece
• Vegetable oil - 2 tablespoons
• Rice - 200 grams, uncooked
• Fresh cilantro - for garnish
• Salt and pepper - to taste

Steps

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Add the beef cubes to the pot, browning them on all sides for about 5-7 minutes.
4. Mix in the tomato paste, soy sauce, fish sauce, and brown sugar, stirring well to coat the beef.
5. Pour in the beef broth, and add the star anise and cinnamon stick. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.
7. After 1 hour, add the sliced carrots to the pot and continue to simmer for another 30 minutes or until the beef is tender.
8. While the stew is cooking, prepare the rice according to package instructions.
9. Once the beef and carrots are tender, season the stew with salt and pepper to taste.
10. Serve the beef stew over a bed of rice, garnished with fresh cilantro.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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