Vietnamese Steak Bowls

Vietnamese Steak Bowls

Ingredients:

• 4 cloves of garlic
• 2.5 tablespoon sriracha
• 2 tablespoon soy sauce
• 8 oz diced steak
• 3.5 oz shredded carrots
• 1 cup Jasmine rice
• 1 diced cucumber 
• 1 tbsp Mayonnaise
• 1 tsp sugar (or omit if sugar free)
• 1 tbsp butter
• Avocado oil 
• Salt and pepper to taste

    Directions:

    1. Place rice in a sieve and rinse until water runs clear. Place in a Xtrema 1.5 quart sauce pan with 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender. Keep covered off heat until ready to serve.
    2. Peel and finely chop garlic. Place diced steak in a medium bowl and pat dry with paper towels. Toss with Soy Sauce, half the garlic, 1 tsp sugar, pepper, and a large pinch of salt. Set aside to marinate.
    3. In a small bowl, combine mayonnaise, sriracha, 1 tsp water, and as much remaining garlic as you’d like. Season with salt.
    4. Peel and grate carrot. Halve cucumber lengthwise, then thinly slice into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp sugar, and a pinch of salt. Set aside to pickle.
    5. Once rice is done, heat a drizzle of oil in a Xtrema 10inch skillet over low/medium heat. Add steak and cook, stirring occasionally, until browned and cooked through. Turn off heat.
    6. Fluff rice with a fork.  Divide rice between bowls and top with steak, grated carrot, pickled cucumber, and sriracha mayo.

     

     

    Vietnamese Steak Bowls

    Fall YEAH Bakeware!

    BAKEWARE NOW AVAILABLE!
    Free Shipping to USA on orders over $200
    Extra 15% Off with email sign up

    Fall YEAH Bakeware!

    BAKEWARE NOW AVAILABLE!
    Free Shipping to USA on orders over $200
    Extra 15% Off with email sign up