Vietnamese beef and rice bowl
This light Vietnamese beef and rice bowl keeps it simple steak tips marinated in a few sauces topping rice cooked with bone broth.
Ingredients
- 1 pound steak tips
- 2 TB dark (tamari) soy sauce
- 1 TB sesame oil
- 1 tsp minced garlic
- 1 tsp sugar
- ½ tsp black pepper
- ½ cup fresh cilantro, chopped
- 2 TB vegetable oil
- ¼ cup fresh mint, cut into ribbons
- 1 cup jasmine rice
- 2 cups low-sodium chicken or beef bone broth
- ¼ cup peanuts, chopped
- ¼ cup sriracha sauce optional
For the dressing
- 2 limes, juiced
- ¼ cup rice vinegar
- 1 TB sugar
- 2 TB fish sauce
Instructions
- In a ziploc bag, add the soy sauce, sesame oil, garlic, sugar and pepper. Give it a good mix and then add the steak tips. Seal the bag, toss to ensure the beef is thoroughly coated and refrigerate 6-12 hours or overnight.
- Before you're ready to cook the beef, prepare the rice according to package directions or with a rice cooker, substituting the beef broth for the water.
- While the rice cooks, heat a wok or other pan over high heat. Add the vegetable oil and let heat until ripples start to show in the oil. Add the steak tips, stirring constantly until cooked to desired wellness. They cook fast, so this shouldn't take more than a few minutes. Remove from the hot pan, and let the steak set about 5 minutes to let the juices redistribute.
- While the beef sets, mix the dressing ingredients together. Set aside.
- Assemble the bowls by dividing the rice into four bowls. Divide the beef, herbs, dressing and peanuts evenly amongst them, and top with as much chili sauce as you desire. Enjoy!