---
title: Vietnamese Steak Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w13-r3-vietnamese-steak-bowl-5d725e9651262f001042f132
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Eggs
  - Fish
  - Milk
  - Soy
  - Wheat
tags:
  - Quick & Easy
  - High Protein
  - Asian-Inspired
rating: 0.0
rating_count: 0
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/vietnamese-steak-bowl.avif"
---
@jasmine rice{1%cup}
@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%cup}
@salt{1%pinch}
@black pepper{1%pinch}

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{1%cup} 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.

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.

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

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.

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.

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