Vietnamese Beef Rice Bowl
Vietnamese Beef Rice Bowl


1 lb sirloin, sliced thin
2 Tbl Citrus & Ginger Blend
4 Tbl Honey Ginger Balsamic Vinegar, divided
1/2 tsp Gochugaru Chile Flakes
Caramelized Onion Avocado Oil
2 Tbl Hoison
Juice of 1 Lime
Chili Oil for garnish
Jalapeno slices for garnish
Cilantro for garnish
Sesame Seeds for garnish
Lime wedges for garnish

This 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 veggies, fresh jalapeno, crunchy cucumber and a Chili Oil drizzle…this bowl bowled us over!

Want more bowls where that came from? Try our Achiote Chicken Taco Bowl.


1.If you've worked in batches, return all beef to the skillet. Turn off heat and pour in the glaze. Stir and allow the residual heat to thicken the sauce.
2.In a small bowl, marinate beef in lime juice, 2 Tbl Honey Ginger Balsamic and Citrus and Ginger Blend.
3.Create the glaze by combining 2 Tbl Hoison, 2 Tbl Honey Ginger Balsamic Vinegar and 1/2 tsp Gochugaru. Whisk and set aside.
4.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.
5.To serve, portion the beef into bowls with rice. Top with pickled onions, jalapeno, cilantro, sesame seeds and a drizzle of chile oil. Serve with lime wedges.

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