Vietnamese beef and broccoli bowl
5
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Enjoy this delicious beef and broccoli bowl, which also features fish sauce, rice, watercress, cilantro, and mint, with a squirt of lime juice or a dash of hot sauce as the finishing touch right before serving. Adding water to the skillet while sautéing the broccoli, ginger, and garlic not only helps them cook faster (think high-intensity steaming), but also helps pick up some extra flavor from the browned bits stuck to the bottom of the pan. There is so much flavor from those browned bits that are left by the steak, which should get scraped up to form a delicious sauce that coats the veggies.
Ingredients
Uncooked lean flank steak
1 pound(s), thinly sliced
Table salt
1 tsp
Black pepper
¼ tsp
Sesame oil
1 Tbsp, divided
Broccoli
4 cup(s), chopped, florets
Minced ginger
1 Tbsp
Garlic
3 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
Red onion
½ cup(s), sliced, thinly sliced
Cilantro
¼ cup(s), leaves
Peppermint leaves
¼ cup(s)
Roasted salted shelled peanuts
¼ cup(s), chopped
Lime
1 item(s), cut into wedges
