Vietnamese Rice Bowl
4
30
minutesThis power bowl will get you to a quick dinner plus delicious leftovers for lunch! We created a zingy marinade with our Honey Ginger Balsamic and Citrus & Ginger Blend. We crisped the beef and served over fluffy rice. Topped off with Pickled Red Onions and Cucumbers, fresh jalapeno, cilantro and a Chili Oil drizzle…this bowl bowled us over!
Want more bowls where that came from? Try our Achiote Chicken Taco Bowl.
Ingredients
1 lb sirloin, sliced thin
2 Tbl Citrus & Ginger Blend
4 Tbl Honey Ginger Balsamic Vinegar, divided
1/2 tsp Gochugaru Chile Flakes
2 Tbl Hoison
Juice of 1 Lime
Micropharms Chili Oil, for serving
Fresh Jalapeno slices and cilantro, for serving
Quick PIckled Red Onions, for serving
Quick Pickled Cucumbers, for serving
Toasted Sesame Seeds, for serving
Lime wedges, for serving
Instructions
- In a small bowl, marinate beef in lime juice, 2 Tbl Honey Ginger Balsamic and Citrus and Ginger Blend. Marinate for 30 mins or up to 8 hours.
- Create the glaze by combining 2 Tbl Hoison, 2 Tbl Honey Ginger Balsamic Vinegar and 1/2 tsp Gochugaru. Whisk and set aside.
- In a large skillet over medium high heat, drizzle in Caramelized Onion Avocado Oil. Sear the beef in the skillet allowing it to brown and get crispy. Make sure not to crowd the pan. You may have to work in batches. You want the beef to sizzle and crisp – not steam.
- Return all the cooked beef to the skillet. Turn off heat and pour in the glaze. Stir and allow the residual heat to thicken the sauce.
- To serve, portion the beef into bowls with rice. Top with Pickled Red Onions and Cucumbers, fresh jalapeno and cilantro, Toasted Sesame Seeds and a drizzle of Chile Oil. Serve with lime wedges.
