Vietnamese Steak Bowl

Name: Vietnamese Steak Bowl with Carrot, PIckled Cucumber, and Sriracha Mayo
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 clove Garlic; 1 Steak; 1 Rice; 1 Mayonnaise; 1 unit Sriracha; 3 oz Carrot; 1 Cucumber; 1 Wine; 1 tbsp Butter; 1 1/2 tsp Granulated Sugar; 1 tsp Vegetable Oil; Salt; Black Pepper; 2 Soy Sauce

with Carrot, PIckled Cucumber, and Sriracha Mayo

By Recipe0 System

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.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 clove Garlic
1 Steak
1 Rice
1 Mayonnaise
1 unit Sriracha
3 oz Carrot
1 Cucumber
1 Wine
1 tbsp Butter
1 1/2 tsp Granulated Sugar
1 tsp Vegetable Oil
Salt
Black Pepper
2 Soy Sauce

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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