Sizzlin' Saigon Steak Bowls
with Sriracha-Lime Mayo and Jasmine Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Instructions
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.
Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Quarter lime. Thinly slice chili.
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.
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.
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.
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.
