Vietnamese Steak Bowl

🥘 Ingredients

• Kikkoman Traditionally Brewed Soy Sauce
  4 unit
• Persian cucumber
  2 unit
• butter
  2 tbsp
• carrots
  6 oz
• diced steak
  2 unit
• garlic
  6 clove
• jasmine rice
  2 unit
• mayonnaise
  2 unit
• paper towels
• pepper
• salt
• sriracha
  2 unit
• sugar
  1 tbsp
• vegetable oil
  2 tsp
• white wine vinegar
  2 unit

🍳 Cookware

• fine-mesh sieve
• small pot
• medium bowl
• small bowl
• box grater
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Place jasmine rice in a fine-mesh sieve and rinse until water runs clear. Place in a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt . Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, about ⏱️ 15 minutes . Keep covered off heat for at least ⏱️ 10 minutes , or until ready to serve.

   jasmine rice: 2 unit, salt
2. 

   2

   Meanwhile, peel and finely chop garlic until you have about 1 TBSP. Place diced steak in a medium bowl and pat dry with paper towels . Toss with Kikkoman Traditionally Brewed Soy Sauce , half the garlic, sugar , pepper , and a large pinch of salt. Set aside to marinate.

   garlic: 6 clove, diced steak: 2 unit, paper towels, Kikkoman Traditionally Brewed Soy Sauce: 4 unit, sugar: 1 tbsp, pepper
3. 

   3

   In a small bowl , combine mayonnaise , sriracha , 1 tsp water (2 tsp for 4 servings), and as much remaining garlic as you'd like. Season with salt.

   mayonnaise: 2 unit, sriracha: 2 unit
4. 

   4

   Peel and grate carrots on the largest holes of a box grater . Halve Persian cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl , combine cucumber, white wine vinegar , ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to quick-pickle.

   carrots: 6 oz, Persian cucumber: 2 unit, white wine vinegar: 2 unit
5. 

   5

   Once rice is done, heat a drizzle of vegetable oil in a large pan over high heat. Once oil is shimmering, add steak (leaving any excess marinade in bowl) and cook, stirring occasionally, until browned and cooked through, about ⏱️ 3 minutes . Turn off heat.

   vegetable oil: 2 tsp
6. 

   6

   Fluff rice with a fork and stir in butter (1 TBSP; 2 TBSP for 4 servings). Divide rice between bowls and top with steak, grated carrot, pickled cucumber, and sriracha mayo.

   butter: 2 tbsp