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Vietnamese beef and broccoli bowl

Vietnamese beef and broccoli bowl

10
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

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

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