Vietnamese beef and broccoli bowl
Uncooked lean and trimmed beef flank steak
1 pound(s), thinly sliced
Toasted sesame oil
1 tbsp(s), divided
1 cup(s), florets
Fresh lime juice
Cooked jasmine rice
2 cup(s), chopped
Uncooked red onion(s)
½ cup(s), chopped, thinly sliced
¼ cup(s), leaves
Fresh mint leaves
Roasted salted shelled peanuts
¼ cup(s), chopped
3 clove(s), medium, minced
- 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.
- Add remaining 2 tsp oil and broccoli to same skillet; cook, stirring frequently, until broccoli begins to brown, 3-4 minutes.
- 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.
- 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.
- Serving size: 1 3/4 c