Vietnamese Steak Bowl
with Carrot, PIckled Cucumber, and Sriracha Mayo
Vietnamese Steak Bowl
A vibrant bowl with tender steak, crisp carrot, and tangy pickled cucumber, finished with creamy sriracha mayo for a fresh, spicy kick.
Ingredients
For 2 servings
- 3 ounce Carrots
- 1 unit ounce Diced Steak
- 3 clove Garlic
- 1 unit Jasmine Rice
- 2 unit tablespoon Kikkoman® Traditionally Brewed Soy Sauce
- 1 unit Mayonnaise
- 1 unit Persian Cucumber
- 1 unit Sriracha
- 1 unit White Wine Vinegar
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1.5 teaspoon Sugar
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories680
Protein26g
Carbs66g
Fat33g
Tags:
Low Sugar
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free or dairy-free needs, swap the mayonnaise for a vegan mayo or plain dairy-free yogurt; keep the spicy sauce as desired. For soy or wheat avoidance, use coconut aminos or a gluten-free tamari in place of the soy sauce, and choose a gluten-free chile sauce if needed.
What to serve with it
Serve with a crisp Asian-style slaw, extra fresh herbs, or a simple side of steamed greens to add freshness and balance. Chilled jasmine tea or a light lager also works well with the sweet-spicy, savory flavors.
