Vietnamese Steak Bowl

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• carrots
  2 unit
• diced steak
  8 oz
• garlic
  2 cloves
• jasmine rice
  1 c
• kikkoman soy sauce
  1 tbsp
• mayonnaise
  2 tbsp
• persian cucumber
  1 unit
• salt
  1 pinch
• sriracha
  1 tsp
• sugar
  1½ tsp
• vegetable oil
  1 tbsp
• water
  2 c
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• small bowl
• large pan

1. 

   1

   jasmine rice diced steak garlic mayonnaise sriracha carrots persian cucumber white wine vinegar kikkoman soy sauce butter sugar vegetable oil water salt black pepper

   jasmine rice: 1 c, diced steak: 8 oz, garlic: 2 cloves, mayonnaise: 2 tbsp, sriracha: 1 tsp, carrots: 2 unit, persian cucumber: 1 unit, white wine vinegar: 1 tbsp, kikkoman soy sauce: 1 tbsp, butter: 1 tbsp, sugar: 1½ tsp, vegetable oil: 1 tbsp, water: 1 c, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   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 water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat for at least ⏱️ 10 minutes , or until ready to serve.

   water: 1 c
3. 

   3

   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 soy sauce, half the garlic, 1 tsp sugar, black pepper, and a large pinch of salt. Set aside to marinate.
4. 

   4

   In a small bowl , combine mayonnaise, sriracha, 1 tsp water, and as much remaining garlic as you like. Season with salt.
5. 

   5

   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, and a pinch of salt. Set aside to quick-pickle.
6. 

   6

   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, ⏱️ 3 minutes . Turn off heat.
7. 7

   Fluff rice with a fork and stir in butter. Divide rice between bowls and top with steak, grated carrot, pickled cucumber, and sriracha mayo.