Pho-Flavored Ribeye Rice Bowl

Name: Pho-Flavored Ribeye Rice Bowl
Yield: 2
Ingredients: ½ cup O Organics jasmine rice; 1 cup O Organics Beef Flavored Pho Broth; ½ teaspoon kosher salt; ¼ cup O Organics soy sauce; 2 tablespoons fish sauce; 2 tablespoons O Organics honey; 3 O Organics garlic cloves, chopped; ¼ teaspoon O Organics cinnamon; 1 teaspoon kosher salt; 2 tablespoons rice vinegar; 1 lb O Organics boneless ribeye steak; 1 tablespoon canola oil; 3 tablespoons hoisin sauce; ½ cup O Organics cremini mushrooms, sliced; ½ cup O Organics rainbow baby carrots, sliced thin; 5 O Organics baby bell peppers, sliced thin; ½ cup bean sprout, washed; 2 O Organics eggs, fried sunny-side up; 2 tablespoons O Organics chives, sliced, for garnish; ¼ cup O Organics basil, for garnish, chopped; ¼ O Organics mint, for garnish, chopped; 2 slices lime; 2 fresh thai chili peppers, thinly sliced, for garnish (optional)

Recipe by Albertsons from tasty.co

Lunch

Ingredients

2 servings

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½ cup O Organics jasmine rice
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1 cup O Organics Beef Flavored Pho Broth
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½ teaspoon kosher salt
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¼ cup O Organics soy sauce
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2 tablespoons fish sauce
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2 tablespoons O Organics honey
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3 O Organics garlic cloves, chopped
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¼ teaspoon O Organics cinnamon
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1 teaspoon kosher salt
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2 tablespoons rice vinegar
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1 lb O Organics boneless ribeye steak
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1 tablespoon canola oil

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3 tablespoons hoisin sauce
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½ cup O Organics cremini mushrooms, sliced
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½ cup O Organics rainbow baby carrots, sliced thin
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5 O Organics baby bell peppers, sliced thin
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½ cup bean sprout, washed
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2 O Organics eggs, fried sunny-side up
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2 tablespoons O Organics chives, sliced, for garnish
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¼ cup O Organics basil, for garnish, chopped
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¼ O Organics mint, for garnish, chopped
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2 slices lime
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2 fresh thai chili peppers, thinly sliced, for garnish (optional)

Instructions

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.
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.
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.
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.
Slice the rested steak on a bias as thin as possible.
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.
Garnish with chives, basil, mint, lime, and Thai chili peppers.
Enjoy!