Vietnamese Beef and Broccoli Bowl
5
Points®
Temps total: 40 min • Préparation: 25 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Enjoy this meal with a squirt of lime or a dash of hot sauce.
Ingrédients
Uncooked lean and trimmed beef flank steak
1 pound(s), thinly sliced
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Toasted sesame oil
1 tbsp(s), divided
Broccoli
1 cup(s), florets
Minced ginger
1 tbsp(s)
Water
2 tbsp(s)
Fresh lime juice
1½ tbsp(s)
Fish sauce
1½ tbsp(s)
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
Fresh mint leaves
¼ cup(s)
Dry roasted salted shelled peanuts
¼ cup(s), chopped
Garlic
3 clove(s), large, minced
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 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 optional lime wedges.
5
Serving size: 1 3/4 c
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