This easy Instant Pot Corned Beef and Cabbage recipe, made with beef brisket, cabbage and carrots comes out so tender and delicious! Perfect for St Patrick’s Day!
It may be the most famous dish to eat on St. Patrick’s Day, but this Irish-American corned beef recipe is a favorite in my house any time of the year. It would typically simmer all day on the stove but thanks to the pressure cooker it only takes 90 minutes for the meat to come out super tender. Of course, if you wish you could also make this in the slow cooker, see my Crock Pot Corned Beef and Cabbage recipe.
In the never-ending swirl of new food trends, biltong has captured the attention of those looking for fast snacks and a healthy, tasty boost of protein. But what exactly is it and how is it different from the traditional jerky that we’re used to?
Though similar on its face, there are some important differences between the two that are worth considering the next time you open your wallet for a quick, salty snack. With origins in South Africa, biltong is a cured meat (often beef) that’s been aged for a few days. One of the major differences between biltong and traditional beef jerky is that biltong is both cured and dried while jerky is just dried, resulting in markedly different texture and taste.
To make biltong, generally, the meat is left overnight (or longer) in a solution of vinegar and spices. After it’s cured the meat is air-dried with no heat and finally sliced into thin strips or chunkier pieces and packaged or served. Jerky is simply dried either using a low and slow oven or a dehydrator.
Kalahari Beef Biltong (Pack of 3), $22.14 on Amazon
There are no hard and fast rules on what spices to use in curing biltong, but African spices like coriander, allspice, curry, and clove are some popular choices, giving biltong a distinctly regional flavor. Biltong is also generally healthier than most beef jerkys. Jerky, being dried, can end up tough and thus relies on sauces and flavoring agents heavy in sugar and salt to improve upon the taste. Because biltong is cured, it tends to be naturally tender and gets its flavor from the spices and just a dash of vinegar. There are no official spice or flavor rules for jerky either, and these days you can find the stuff in almost any flavor imaginable, from spicy buffalo, BBQ, and Asian versions with soy, citrus, and ginger.
Krave Beef Jerky
Having less water and sugar, each bite of biltong has a significantly higher percentage of protein than jerky, making it a great low-carb, high-protein snack to power up before physical activity or during those on-the-go, no-time-to-cook moments. More and more biltong manufactures like Brooklyn Biltong are popping up or entering the American market for the first time, but both jerky and biltong keep for months (or longer), and so can be purchased easily online and in bulk with no issues.
Brooklyn Biltong Grass-Fed Biltong, $12 at Mouth
They call it the South African lovechild of beef jerky and prosciutto. We call it delicious.
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Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, delicious, super quick, and made in just one skillet in about 30 minutes.
1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes
2 tablespoons oyster sauce
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
3 cloves garlic, minced or grated
crushed red pepper flakes, to taste
1/4 cup sesame or extra virgin olive oil
3 cups cooked white rice
1 cup shredded radicchio or purple cabbage
4 carrots, shredded or cut into ribbons
1 Persian cucumber, sliced
2 green onions, chopped
1 lime, cut into wedges
1/4 cup fresh basil, and or mint, roughly chopped
chopped peanuts, for serving
Season the steak all over with pepper.
In a medium bowl, whisk together the oyster sauce, honey, soy sauce, fish sauce, garlic, and a pinch of crushed red pepper. Add the beef and toss to coat.
Heat 2 tablespoons oil in a large skillet over high heat. When the oil shimmers, add the rice and season with salt. Toss to coat in oil. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, until the rice begins to turn golden brown, about 3-5 minutes. Spoon the rice out of the pan and onto a plate.
Return the skillet to high heat and add the remaining oil. Spoon the steak out of the sauce, reserving any sauce left in the bowl, and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour the remaining sauce, 3 tablespoons water, and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 3-5 minutes. Remove from the heat
Divide the rice among bowls and top with cabbage, carrots, and cucumbers. Spoon the beef and sauce over top. Squeeze with lime. Top with green onions, basil and peanuts. Eat!
My go-to, 30 Minute Vietnamese Beef and Crispy Rice Bowl. Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, super quick, and addictingly delicious. The best part? It’s all made in just one skillet and comes together in about 30 minutes. A great fresh and flavorful dinner for any night of the week.
If there was a dinner that my family could eat week after week, it’s this Vietnamese beef bowl. Most of my brothers are the very stereotypical guy’s guy when it comes to eating. They love their chicken and steak, and prefer their veggies in potato form. I wish I was joking, but it’s all true. Thankfully most of their pallets have matured as they’ve gotten older (not sure they have though) and they do eat a pretty colorful…ish diet these days.
I like to think that I was a major part of this.
Anyway, it might be surprising, but it’s not a given that I’ll make a recipe my brothers with actually love. Sure, I make some of their favorite foods for them when they are here, but a lot of those foods will never see the light of day here on HBH. Some of them tell me that many of the recipes I make are too veggie focused or “weird” for them. But then there are recipes like todays. Today’s recipe is one they love, and that makes me so excited. As I’ve said many times before, my favorite thing to do is cook for others. I love being able to so easily please the people I love most with a simple recipe.
It’s truly my favorite thing…which is why, during the holidays, I end up playing not only cook, but often bartender too (because most of my family members love their steak and their cocktails).
Anyway, point is I am finally making a recipe my brothers will approve of, and that’s something I’m happy about today. Also? I’m just excited to share this recipe with you all!
I can’t really pinpoint my exact source of inspiration for this recipe, other than the fact that I’ve just really been craving these fresh flavors. Lots of fresh herbs, spice, limes, and salty, tangy sauces. To be honest, I had some beef in my freezer and found everything else in my fridge/pantry. That’s kind of how this recipe came to be. Not the best story, but it’s true, and it’s recipes like these that are always my favorite.
First things first, the crispy rice. You probably cannot tell, since it’s hiding underneath all the veggies and beef, but yes, my rice is indeed crispy, and it’s very good. Up until this recipe I’d never made crispy rice at home. But after realizing how simple and easy it is to make with leftover rice (which I almost always have on hand), I will be making it often.
As the rice crisps it takes on a more toasted flavor and lends a nice crunch. It’s a fun switch up from your average steamed rice.
Once you have the rice crisped, move onto the beef.
Now, I want to discuss the cut of beef you should use. I used very high end beef tenderloin, BUT only because this is what I happened to have in my freezer. Yes, it’s beyond delicious, melts in your mouth, and you really can’t mess it up. That said, I understand that most of you may not want to shell out the cash for beef tenderloin. If that’s the case, no worries. Use a very affordable flank steak. It really does work just as well.
I pan cooked the beef and then tossed in a little sweet, salty, and slightly spicy sauce. This nicely glazes the meat and it’s really delicious. The two key ingredients here are oyster sauce and fish sauce. You can usually find both in the Asian isle at most grocery stores.
At this point, it’s assembly time. I layered my rice and beef with radicchio, carrots, and lots of fresh basil and mint. You can really use any combo of vegetables you’d like though. If you are looking to add another layer… Yes, I do think a crispy fried egg, or even a soft boiled egg, would be really good here.
I know it’s a bit early, but this bowl almost reminds me of a springtime recipe. It’s kind of cozy, but still colorful and fresh. So the perfect balance.
If you make this Vietnamese beef bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!