Pho-Flavored Ribeye Rice Bowl Recipe

Pho-Flavored Ribeye Rice Bowl Recipe

How To Make Pho-Flavored Ribeye Rice Bowl Recipe

Our ribeye rice bowl recipe takes on a flavorful Vietnamese taste inspired by the Pho soup. It’s a meaty dish with savory flavors you’ll enjoy.

Preparation: 5 minutes
Cooking: 33 minutes
Marinating Time: 20 minutes
Total: 58 minutes



For Pho Flavored Rice:

  • ½cupO Organics jasmine rice
  • 1cupO Organics Beef Flavored Pho Broth
  • ½tspkosher salt

For Marinated Ribeye:

  • ¼cupO Organics soy sauce
  • 2tbspfish sauce
  • 2tsbpO Organics honey
  • 3Organics garlic cloveschopped
  • ¼tspO Organics cinnamon
  • 1tspkosher salt
  • 2tbsprice vinegar
  • 1lbOrganics boneless ribeye steak
  • 1tbspcanola oil
  • 3tbsphoisin sauce

For Rice Bowl:

  • ½cupO Organics cremini mushroomssliced
  • ½cupO Organics rainbow baby carrotssliced thin
  • 5Organics baby bell pepperssliced thin
  • ½cupbean sproutwashed
  • 2Organics eggsfried sunny-side up
  • 2tbspO Organics chivessliced, for garnish
  • ¼cupO Organics basil, for garnishchopped
  • 1/4Organics mintfor garnish, chopped
  • 2sliceslime
  • 2fresh thai chili peppersthinly sliced, for garnish (optional)


For the Pho-flavored rice:

  1. In a small saucepan, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer.

  2. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.

For the ribeye:

  1. In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar.

  2. Prick holes in the ribeye with a fork and place in the marinade for 20 minutes, flipping once after 10 minutes.

  3. In a medium cast-iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until the desired temperature is reached.

  4. Transfer the ribeye to a plate and brush with hoisin sauce and allow it to rest.

  5. In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.

  6. Slice the rested steak on a bias as thin as possible.

  7. In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.

  8. Garnish with chives, basil, mint, lime, and Thai chili peppers.

  9. Enjoy!


  • Calories: 1775.74kcal
  • Fat: 61.04g
  • Saturated Fat: 22.51g
  • Trans Fat: 2.87g
  • Monounsaturated Fat: 28.09g
  • Polyunsaturated Fat: 6.79g
  • Carbohydrates: 218.58g
  • Fiber: 15.96g
  • Sugar: 38.56g
  • Protein: 92.06g
  • Cholesterol: 314.90mg
  • Sodium: 16125.76mg
  • Calcium: 362.35mg
  • Potassium: 3282.33mg
  • Iron: 21.40mg
  • Vitamin A: 1161.60µg
  • Vitamin C: 218.32mg
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