Did you know you can buy grated carrot from the supermarket?
Neither did I until recently.
This Vietnamese-inspired idea popped into my head when a packet of shredded carrot followed me home one day.
What? Don’t vegetables follow you home too? 😉
It’s a mash up of my Sunny Parisian Carrot Bowls and this old favourite Vietnamese Beef Salad.
The last time I tested the recipe it was an unseasonably cold day and I was thinking we weren’t going to enjoy it. But happily the hot deeply savoury beef mixed with the vibrantly coloured carrots was surprisingly comforting and satisfying.
- 1 lb/500g ground (minced) beef
- 1 lb/500g grated carrots
- 3 tablespoons fish sauce
- 6 tablespoons lime juice
- small bunch mint or coriander (cilantro)
- handful fried shallots or roast peanuts
- Heat a large frying pan on a medium high heat. Add a splash of oil and cook beef, stirring until it's no longer pink.
- Place carrots in a large bowl. Top with the cooked meat, fish sauce and lime juice. Toss well to combine.
- Taste and season with more fish sauce for salt or more lime for fresh acid.
- Toss in the herbs and scatter over the fried shallots / peanuts.
Variations & Substitutions
plan-B (pantry) – use frozen veggie rice instead of the carrot and herbs.
grate your own carrots – feel free to use a box grater or food processor!
Keto / ultra low carb – use grated cauliflower or broccoli or shredded cabbage.
vegetarian – replace beef with your favourite cooked veggie protein – diced tofu, chickpeas, lentils are all good. Some mushrooms or eggplant wouldn’t go astray.
different protein – any ground (minced) meat will work. Or any leftover cooked protein. I’m also thinking a fish version would be lovely and delicate with the lime. Sliced steak or stir fried beef or pork strips or even lamb.
no fish sauce – use soy sauce or just season with salt. Or you could add a few anchovies to the beef to melt in as it cooks.
no lime juice – lemon will be OK or you could use rice vinegar (reduce the quantity to 3 tablespoons so it doesn’t over power)
more substantial (carb lovers) – serve with noodles or rice or egg fried rice.
more substantial (low carb) – avocado, extra nuts, extra meat, low carb wraps.
hot! – serve with finely sliced fresh chilli peppers, dried chilli flakes or power or your fave hot sauce (hello Mr Sriracha)
different vegetables – any grated or shredded veg will be fab – like cauliflower, broccoli, shredded cabbage, shredded fennel, finely sliced celery (actually I’m going to try a celery version). Green beans or asparagus. Washed salad leaves, steamed asian greens. Shredded raw boy choy. Shredded iceberg lettuce.
different flavour bombs – cashews or macadamias, pickled onion, chilli (I really like pickled Jalapenos – not authentic but super delicious).
Waste Avoidance Strategy
ground (minced) beef – freeze it.
carrots – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!
fish sauce / roast peanuts / fried shallots – keep them in the pantry.
lime – will keep in a plastic bag in the fridge for months.
mint – best to use for another meal. Leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Problem Solving Guide
bland – more salt / fish sauce! More shallots / peanuts. Or some hot sauce.
too dry – overcooked omelette. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
Prepare Ahead
You can! Just cook beef as per the recipe but everything else separately. Leftovers will keep in the fridge for 1-2 weeks. Don’t freeze. To serve, warm beef in a frying pan. Then toss in the remaining ingredients.