Name: Pho-Flavored Ribeye Rice Bowl Recipe
Prep time: 5 min
Cook time: 33 min
Yield: 2
Ingredients: For Pho Flavored Rice:; ½ cup O Organics jasmine rice; 1 cup O Organics Beef Flavored Pho Broth; ½ tsp kosher salt; For Marinated Ribeye:; ¼ cup O Organics soy sauce; 2 tbsp fish sauce; 2 tsbp O Organics honey; 3 Organics garlic cloves; ¼ tsp O Organics cinnamon; 1 tsp kosher salt; 2 tbsp rice vinegar; 1 lb Organics boneless ribeye steak; 1 tbsp canola oil; 3 tbsp hoisin sauce; For Rice Bowl:; ½ cup O Organics cremini mushrooms; ½ cup O Organics rainbow baby carrots; 5 Organics baby bell peppers; ½ cup bean sprout; 2 Organics eggs; 2 tbsp O Organics chives; ¼ cup O Organics basil, for garnish; 1/4 Organics mint; 2 slices lime; 2 fresh thai chili peppers

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

Serves:

Ingredients

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)

Instructions

For the Pho-flavored rice:

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

In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar.
Prick holes in the ribeye with a fork and place in the marinade for 20 minutes, flipping once after 10 minutes.
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.
Transfer the ribeye to a plate and brush with hoisin sauce and allow it to rest.
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.
Slice the rested steak on a bias as thin as possible.
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.
Garnish with chives, basil, mint, lime, and Thai chili peppers.
Enjoy!