Vietnamese Beef and Broccoli Bowl

8
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 flank steak

1 pound(s), thinly sliced

table salt

1 tsp

black pepper

¼ tsp

sesame oil

1 Tbsp, divided

uncooked broccoli

4 cup(s), florets

minced ginger

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

water

2 Tbsp

fresh lime juice

1½ Tbsp

fish sauce

1½ Tbsp

cooked Jasmine rice

2 cup(s)

fresh watercress

2 cup(s), chopped

uncooked red onion(s)

½ cup(s), sliced, thinly sliced

cilantro

¼ cup(s), leaves

mint leaves

¼ cup(s)

roasted salted shelled peanuts

¼ cup(s), chopped

fresh lime(s)

1 item(s), cut into wedges

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 crisp 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 lime wedges.
  5. Serving size: 1 3/4 cup

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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