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Photo of Vietnamese Beef and Broccoli Bowl by WW

Vietnamese Beef and Broccoli Bowl

5
Points® value
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Enjoy this meal with a squirt of lime or a dash of hot sauce.

Ingredients

Uncooked lean and trimmed beef flank steak

1 pound(s), thinly sliced

Table salt

1 tsp(s)

Black pepper

¼ pinch(es)

Toasted sesame oil

1 tbsp(s), divided

Broccoli

1 cup(s), florets

Minced ginger

1 tbsp(s)

Water

2 tbsp(s)

Fresh lime juice

1½ tbsp(s)

Fish sauce

1½ tbsp(s)

Cooked jasmine rice

2 cup(s)

Fresh watercress

2 cup(s), chopped

Red onion

½ cup(s), sliced, thinly sliced

Cilantro

¼ cup(s), leaves

Fresh mint leaves

¼ cup(s)

Roasted salted shelled peanuts

¼ cup(s), chopped

Garlic

3 clove(s), large, minced

Instructions

  1. Season steak with salt and pepper. Heat 1 tsp oil in a large nonstick skillet over high heat; add steak and cook, stirring 2 or 3 times, until browned on all sides, about 5 minutes. Transfer steak to a plate.
  2. Add remaining 2 tsp oil and broccoli to same skillet; cook, stirring frequently, until broccoli begins to brown, 3-4 minutes.
  3. Reduce heat to medium and stir in ginger and garlic; cook, stirring a few times, 30 seconds. Add water to skillet; continue to cook, stirring a few times, until broccoli is tender, 2-3 minutes.
  4. Stir in lime juice, fish sauce, rice, cooked steak and any accumulated drippings; remove from heat. Just before serving, stir in watercress, onion, cilantro, and mint; garnish with peanuts and optional lime wedges.
  5. Serving size: 1 3/4 c

Notes

Adding water to the skillet not only helps it cook faster (think high-intensity steaming), and also helps pick up extra flavor from the browned bits left but there is tons of flavor from the browned bits left by the steak, which get scraped up into a delicious sauce that coats the veggies.

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