Vietnamese Steak Bowl

Name: Vietnamese Steak Bowl with Carrot, PIckled Cucumber, and Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 3 clove Garlic; 1 unit Diced Steak; 1 unit Jasmine Rice; 1 unit Mayonnaise; 1 unit Sriracha; 3 ounce Carrots; 1 unit Persian Cucumber; 1 unit White Wine Vinegar; 1 tablespoon Butter; 1.5 teaspoon Sugar; 1 teaspoon Vegetable Oil; Salt; Pepper; 2 unit Kikkoman® Traditionally Brewed Soy Sauce

with Carrot, PIckled Cucumber, and Sriracha Mayo

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Bowlify / bōl-ə-fī / VERB: To transform (see: deconstruct) an iconic dish into a multi-layered masterpiece, typically assembled in a round eating vessel. EP fam, you haven’t had a bowl experience quite like this one before. (And no, we’re not talking about that one time you got a strike at Daniel’s 3rd birthday bash.) Our chefs went the extra mile and beefed up this bowl with tender pieces of STEAK. After a quick-marinade in soy and garlic, the steak is seared and piled atop steamy rice along with shredded carrot, pickled cucumber, and a drizzle of sriracha mayo. We know this’ll be right up your alley.

Allergens:

Eggs

•Fish

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

3 clove

Garlic

1 unit

Diced Steak

1 unit

Jasmine Rice

1 unit

Mayonnaise

(Contains: Eggs)

1 unit

Sriracha

(Contains: Fish)

3 ounce

Carrots

1 unit

Persian Cucumber

1 unit

White Wine Vinegar

2 unit

Kikkoman® Traditionally Brewed Soy Sauce

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1.5 teaspoon

Sugar

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat33 g

Saturated Fat12 g

Carbohydrate66 g

Sugar7 g

Dietary Fiber2 g

Protein26 g

Cholesterol100 mg

Sodium620 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PDF

Wash and dry all produce. Place rice in a fine-mesh sieve and rinse until water runs clear. Place in a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, about 15 minutes (we’ll start the steak then). Keep covered off heat for at least 10 minutes, or until ready to serve.

Meanwhile, peel and finely chop garlic until you have about 1 TBSP. Place diced steak in a medium bowl and pat dry with paper towels. Toss with Kikkoman® Traditionally Brewed Soy Sauce, half the garlic, 1 tsp sugar (2 tsp for 4 servings), pepper, and a large pinch of salt. Set aside to marinate.

In a small bowl, combine mayonnaise, sriracha, 1 tsp water (2 tsp for 4 servings), and as much remaining garlic as you’d like. Season with salt.

Peel and grate carrot on the largest holes of a box grater. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to quick-pickle.

Once rice is done, heat a drizzle of oil in a large pan over high heat. Once oil is shimmering, add steak (leaving any excess marinade in bowl) and cook, stirring occasionally, until browned and cooked through, about 3 minutes. Turn off heat.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between bowls and top with steak, grated carrot, pickled cucumber, and sriracha mayo.