Sizzlin' Saigon Steak Bowls

Name: Sizzlin' Saigon Steak Bowls with Sriracha-Lime Mayo and Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 clove Garlic; ¾ cup Jasmine Rice; 1 unit Persian Cucumber; ¼ ounce Cilantro; 1 unit Lime; 1 unit Chili Pepper; 4 ounce Shredded Carrots; 2 tablespoon Mayonnaise; 1 teaspoon Sriracha; 10 ounce Diced Steak; 2 tablespoon Soy Sauce; ½ ounce Peanuts; 1 tablespoon Vegetable Oil; ½ teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

with Sriracha-Lime Mayo and Jasmine Rice

Recipe Development TeamPublished on November 04, 2019

4.2

(3.9K)

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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.

Allergens:

Eggs

•Soy

•Wheat

•Peanuts

•Milk

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

2 clove

Garlic

¾ cup

Jasmine Rice

1 unit

Persian Cucumber

¼ ounce

Cilantro

1 unit

Lime

1 unit

Chili Pepper

4 ounce

Shredded Carrots

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Sriracha

10 ounce

Diced Steak

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

½ ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Small pot

•Medium Bowl

•Small Bowl

•Large Pan

•Paper Towel

Instructions

1

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.

2

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

3

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.

4

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.

5

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.

6

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.