Pho-Flavored Ribeye Rice Bowl

Savor the flavors of Vietnam with this Pho-inspired Ribeye Rice Bowl that's bursting with zest and aroma. This dish combines tender ribeye, fragrant herbs, and a delectable sauce for a meal that's sure to impress.

Instructions

1. 1

   Pho rice: In a small saucepan with lid, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.

2. 2

   Marinated ribeye: In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar. Prick holes in the ribeye with a fork and place in marinade for 20 minutes, flipping once after 10 minutes.

3. 3

   In a medium cast iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.

4. 4

   Rice Bowl: In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.

5. 5

   Slice the rested steak on a bias as thin as possible.

6. 6

   In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.

7. 7

   Garnish with chives, basil, mint, lime, and Thai chili peppers.

8. 8

   Enjoy!

Comments