Vietnamese Steak Bowl
with Carrot, PIckled Cucumber, and Sriracha Mayo
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Instructions
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.
