Banh Mi Bowls

• 1/2 cup rice vinegar
• 1/4 cup water
• 2 1/2 tablespoons sugar
• 1 cup shaved carrot ribbons
• 1 cup very thinly sliced radishes
• 3 tablespoons chopped cilantro
• 3/4 cup unsalted beef stock
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
• 1 1/2 tablespoons creamy peanut butter
• 1 tablespoon minced garlic
• 2 (8.5-oz.) pouches precooked brown rice (such as Uncle Ben's)
• 3 tablespoons unsalted peanuts, finely chopped
• 4 lime wedges

1. Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.
2. Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.
3. Heat rice according to package directions.
4. Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.

rice vinegar, water, sugar, carrot, very, cilantro, unsalted beef stock, soy sauce, sambal oelek, peanut butter, garlic, pouches, unsalted peanuts, lime wedges

Taken from www.myrecipes.com/recipe/banh-mi-bowls (may not work)