HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSizzlin' Saigon Steak Bowls
Sizzlin' Saigon Steak Bowls

Sizzlin' Saigon Steak Bowls

with Sriracha-Lime Mayo and Jasmine Rice

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There are few things more satisfying than steak for dinner. Until now! These beefy bowls are hearty, filling, and most of all—absolutely delicious. There’s tender steak simmered with garlic and soy sauce piled atop fluffy white rice along with a pickley cucumber salad and lime-spiked sriracha mayo. For a finishing touch, everything is sprinkled with chopped peanuts. One bite will have you totally bowled over.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


¾ cup

Jasmine Rice

1 unit

Persian Cucumber

¼ ounce


1 unit


1 unit

Chili Pepper

4 ounce

Shredded Carrots

2 tablespoon



1 teaspoon


10 ounce

Diced Steak

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

½ ounce



Not included in your delivery

1 tablespoon

Vegetable Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber4 g
Protein39 g
Cholesterol110 mg
Sodium1090 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.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Quarter lime. Thinly slice chili.


In a medium bowl, toss together cucumber, carrots, half the cilantro, a drizzle of oil, and juice from half the lime. Season generously with salt and pepper. Add ½ tsp sugar (1 tsp for 4) and toss to combine.


In a small bowl, combine mayonnaise, a squeeze of lime juice, and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


Once rice is done, pat diced steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and remaining garlic; cook until steak is cooked almost to desired doneness, 2-3 minutes. Add soy sauce and cook, stirring, until liquid has reduced and steak reaches desired doneness, 1-2 minutes. Remove pan from heat.


Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide between bowls and top with diced steak and salad. Drizzle with sriracha-lime mayo. Garnish with remaining cilantro, peanuts, and chili to taste.