A fusion of flavors is what you'll find in this enticing recipe. Pho-flavored Ribeye Rice Bowl is a culinary journey that brings together the aromatic and savory notes of traditional Vietnamese Pho with the robust flavors of succulent ribeye steak. This dish is not only a feast for the palate, but also for the eyes with its colorful medley of fresh ingredients.
This recipe calls for a few ingredients that might not be standard in every pantry, but can be easily found in most supermarkets. The o organics beef flavored pho broth and o organics soy sauce are key to achieving the authentic pho flavor, so make sure not to substitute these. The fish sauce, hoisin sauce, and fresh Thai chili peppers also play a crucial role in enhancing the dish's depth and heat.
Pho-Flavored Ribeye Rice Bowl Ingredients
Jasmine rice: This is a fragrant variety of long grain rice that'll add a delicate aroma and light, fluffy texture to the dish.
Beef flavored pho broth: This is the secret ingredient that'll infuse the rice with the classic pho flavor.
Soy sauce: This adds a salty, umami flavor to the marinade.
Fish sauce: This lends a complex, savory depth to the marinade.
Honey: This gives a hint of sweetness to balance out the savory flavors.
Garlic cloves: These add a punchy, aromatic flavor to the marinade.
Cinnamon: This lends a warm, spicy note to the marinade.
Rice vinegar: This adds a tangy acidity to the marinade.
Ribeye steak: This cut of meat is chosen for its rich, beefy flavor and tender texture.
Canola oil: This is used for searing the steak.
Hoisin sauce: This adds a sweet, tangy, and savory flavor to the steak.
Cremini mushrooms: These add an earthy flavor and meaty texture to the dish.
Rainbow baby carrots: These add a sweet, crunch and vibrant colors to the bowl.
Baby bell peppers: These add a sweet, slightly tangy flavor and a pop of color.
Bean sprouts: These add a fresh, crunchy texture to the bowl.
Eggs: These add a creamy, rich component to the bowl.
Chives: These give a mild, oniony flavor and a bright green touch.
Basil: This lends a fresh, herbal note to the bowl.
Mint: This gives a fresh, cooling contrast to the warm, savory ingredients.
Lime: This adds a zesty tang and freshness to the bowl.
Thai chili peppers: These add a fiery heat to the bowl.
One reader, Barrie Salgado says:
This pho-flavored ribeye rice bowl recipe is a game-changer! The flavors are incredible, and the ribeye is so tender and juicy. The combination of the pho rice, marinated ribeye, and fresh veggies is simply delightful. It's a must-try for anyone who loves Vietnamese cuisine!
Techniques Required
How to prepare pho-flavored rice: Combine rice, o organics beef flavored pho broth, and salt in a small saucepan. Bring to a boil, then cover and reduce to a simmer. Let it simmer for 20 minutes or until all liquid has been absorbed. Remove from heat, fluff rice with a fork, and set aside.
How to marinate 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 it in the marinade for 20 minutes, flipping once after 10 minutes.
How to sear ribeye: In a medium cast-iron skillet, heat canola oil over medium-high heat and sear the ribeye for 5 minutes on one side and then 3 minutes on the other side, or until the desired temperature is reached.
How to cook mushrooms: 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.
How to slice ribeye: After resting, slice the ribeye on a bias as thinly as possible.
How to assemble rice bowl: In two shallow bowls, evenly divide the pho rice. Top the rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and a sunny-side up egg.
How to garnish: Garnish the rice bowl with chives, basil, mint, lime, and 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.
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:
- ½: 5px”>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.
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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.
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Transfer the ribeye to a plate and brush with hoisin sauce and allow it to rest.
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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.
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Slice the rested steak on a bias as thin as possible.
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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.
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Garnish with chives, basil, mint, lime, and Thai chili peppers.
-
Enjoy!
Nutrition
- 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
Key Technique for Perfecting Your Pho-Flavored Ribeye Rice Bowl
When marinating the ribeye steak, it's important to prick holes in the meat with a fork. This allows the marinade to penetrate deeper into the meat, infusing it with more flavor. However, be careful not to overdo it as too many punctures can cause the steak to lose its juices during cooking, resulting in a drier steak. Also, remember to allow the steak to rest after cooking and before slicing. This helps the juices to redistribute throughout the steak, making it more tender and flavorful.
Time-Saving Tips for Preparing a Pho-Flavored Ribeye Rice Bowl
Prep ahead: Marinate the ribeye the night before to allow the flavors to fully infuse. You can also chop the vegetables and measure out the ingredients in advance to streamline the cooking process.
Multi-task: While the rice is cooking, you can simultaneously prepare the marinated ribeye and cook the vegetables to save time and make the process more efficient.
Use quality ingredients: Invest in high-quality, pre-made pho broth to enhance the flavor of the rice without the need for extensive simmering and seasoning. This will save time without compromising taste.
One-pot cooking: Consider using a large skillet or wok to cook the ribeye and vegetables together, reducing the number of dishes and simplifying the cooking process.
Efficient slicing: Use a sharp knife to thinly slice the ribeye, ensuring quick and precise cuts for a visually appealing presentation.
Substitute Ingredients For Pho-Flavored Ribeye Rice Bowl Recipe
o organics jasmine rice - Substitute with long grain white rice: Long grain white rice has a similar texture and flavor profile to jasmine rice, making it a suitable substitute for this recipe.
o organics beef flavored pho broth - Substitute with beef broth with added star anise and cinnamon: By adding star anise and cinnamon to regular beef broth, you can replicate the pho flavor profile.
o organics soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a rich umami flavor, making it a suitable substitute in this recipe.
o organics honey - Substitute with maple syrup: Maple syrup provides a similar level of sweetness and depth of flavor as honey, making it a suitable substitute in the marinade.
o organics garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a similar flavor without the need for mincing.
o organics boneless ribeye steak - Substitute with striploin steak: Striploin steak is a flavorful and tender cut that can be used as an alternative to ribeye in this recipe.
o organics cremini mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms have a rich, earthy flavor similar to cremini mushrooms, making them a suitable substitute in this rice bowl.
o organics rainbow baby carrots - Substitute with regular baby carrots: Regular baby carrots can be used as a substitute for rainbow baby carrots, providing a similar sweet and tender crunch.
o organics baby bell peppers - Substitute with mini sweet peppers: Mini sweet peppers can be used as a substitute for baby bell peppers, offering a similar flavor and vibrant color to the dish.
o organics chives - Substitute with green onions (scallions): Green onions can be used as a substitute for chives, providing a mild onion flavor and a pop of color to the dish.
o organics basil - Substitute with Thai basil: Thai basil has a similar flavor profile to sweet basil and adds an aromatic, slightly spicy note to the dish.
o organics mint - Substitute with cilantro: Cilantro can be used as a substitute for mint, providing a fresh and herbaceous flavor to the rice bowl.
fresh thai chili peppers - Substitute with serrano peppers: Serrano peppers can be used as a substitute for Thai chili peppers, providing a similar level of heat and a bright, fresh flavor.
Plating Ideas for a Delicious Pho-Flavored Ribeye Rice Bowl
Elevate the pho-flavored rice: Mold the rice into a small circular shape using a ring mold for a refined presentation. This will add height and elegance to the dish.
Artful arrangement of marinated ribeye: Arrange the thinly sliced ribeye in a fan-like pattern on top of the rice, creating an eye-catching focal point on the plate.
Garnish with precision: Sprinkle the dish with bean sprouts, cremini mushrooms, and rainbow baby carrots in an organized and visually appealing manner to add color and texture.
Incorporate fresh herbs: Place the basil and mint leaves strategically around the plate to add a pop of color and a refreshing aroma to the dish.
Accent with lime and Thai chili peppers: Add a slice of lime and a few thinly sliced Thai chili peppers to the plate for a burst of vibrant color and a hint of heat.
Use elegant serving bowls: Choose shallow, wide-rimmed bowls to present the dish, allowing the vibrant colors and textures of the ingredients to shine through.
Essential Kitchen Tools for Making a Pho-Flavored Ribeye Rice Bowl
- Small saucepan: A small, deep cooking vessel used for heating and preparing sauces, boiling liquids, or cooking small portions of food.
- Fork: A kitchen utensil with a handle and several narrow tines, used for piercing, lifting, and turning food while cooking.
- Medium bowl: A bowl of moderate size used for mixing ingredients, marinating, or serving dishes.
- Cast-iron skillet: A heavy-duty frying pan made of cast iron, known for its excellent heat retention and distribution.
- Plate: A flat, typically round dish used for serving food.
- Skillet: A flat-bottomed pan with sloping sides, used for frying, searing, and sautéing foods.
- Shallow bowl: A wide, low-rimmed dish used for serving soups, salads, or rice bowls.
- Saucepan: A deep cooking pot with a long handle and a lid, used for boiling, stewing, or making sauces.
- Skewers: Long, narrow metal or wooden rods used for holding and grilling small pieces of food.
- Knife: A sharp-edged utensil used for cutting, slicing, and chopping ingredients.
- Cutting board: A durable board used as a surface for cutting and preparing food.
- Tongs: A utensil with two arms and a pivot used for gripping and lifting hot or delicate food items.
- Spatula: A flat, flexible kitchen tool used for lifting, flipping, and spreading food items.
- Grill: A cooking surface with parallel metal bars used for grilling and barbecuing food.
- Oven: A kitchen appliance used for baking, roasting, and heating food.
- Food processor: A motorized kitchen appliance used for chopping, blending, and pureeing food.
- Mixing bowl: A bowl used for combining and mixing ingredients during food preparation.
- Sauce brush: A kitchen tool with bristles used for applying sauces or marinades to food items.
- Saucepan: A deep cooking pot with a long handle and a lid, used for boiling, stewing, or making sauces.
Storing and Freezing Your Pho-Flavored Ribeye Rice Bowl
- To store leftover pho-flavored ribeye rice bowl, allow the dish to cool completely to room temperature before transferring it to an airtight container. Store the container in the refrigerator for up to 3-4 days.
- When storing, it's best to keep the pho-flavored rice, marinated ribeye, and toppings (such as mushrooms, carrots, bell peppers, and bean sprouts) in separate containers to prevent the ingredients from getting soggy.
- To reheat, place the desired portion of pho-flavored rice and marinated ribeye in a microwave-safe dish and heat until warmed through. Alternatively, you can reheat the rice and ribeye in a skillet over medium heat until heated through.
- Assemble the reheated pho-flavored rice and marinated ribeye with the stored toppings and garnishes before serving.
- To freeze the pho-flavored ribeye rice bowl, place the cooled pho-flavored rice and marinated ribeye in separate freezer-safe containers or resealable bags. Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Freeze the pho-flavored rice and marinated ribeye for up to 2-3 months.
- To reheat from frozen, transfer the pho-flavored rice and marinated ribeye to the refrigerator to thaw overnight.
- Once thawed, reheat the pho-flavored rice and marinated ribeye in the microwave or a skillet over medium heat until heated through.
- Assemble the reheated pho-flavored rice and marinated ribeye with fresh toppings and garnishes before serving for the best taste and texture.
How To Reheat Leftovers
- When reheating leftover pho-flavored ribeye rice bowl, the key is to reheat each component separately to ensure the best texture and flavor.
- Start by reheating the pho-flavored rice in the microwave. Place the rice in a microwave-safe bowl, add a splash of water, and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the rice is heated through and steaming.
- For the marinated ribeye, slice it thinly if not already done so. Heat a small amount of canola oil in a skillet over medium-high heat. Once hot, add the sliced ribeye and quickly sear for 30-60 seconds on each side, just until heated through. Be careful not to overcook, as the ribeye can easily become tough.
- If you have leftover cremini mushrooms, rainbow baby carrots, or baby bell peppers, you can quickly reheat them in the same skillet as the ribeye. Sauté them for 1-2 minutes until they are heated through and slightly caramelized.
- Bean sprouts are best served fresh and crisp, so it's not recommended to reheat them. If you must, you can quickly blanch them in boiling water for 30 seconds to refresh them.
- To reheat the sunny-side up egg, carefully slide it into a small non-stick skillet with a small amount of canola oil or butter. Cook over low heat for 1-2 minutes, basting the top of the egg with the hot oil or butter, until heated through.
- Assemble the reheated components in a bowl, starting with the pho-flavored rice and topping with the ribeye, vegetables, and egg.
- Garnish with fresh chives, basil, mint, lime wedges, and Thai chili peppers for a burst of fresh flavor and texture.
- If desired, you can also drizzle some extra hoisin sauce or soy sauce over the top of the bowl for added depth of flavor.
- Serve the reheated pho-flavored ribeye rice bowl immediately while all components are hot and fresh for the best taste and texture.
Random Fact about Pho-Flavored Ribeye Rice Bowls
Pho-flavored ribeye rice bowl recipe is a fusion dish that combines the rich flavors of Vietnamese pho with the succulent taste of ribeye steak. This dish offers a unique blend of savory and aromatic elements, creating a delightful culinary experience.
Is Making a Pho-Flavored Ribeye Rice Bowl Cost-Effective?
This pho-flavored ribeye rice bowl recipe offers a balance of cost-effectiveness and flavor. The use of affordable ingredients like rice and vegetables is complemented by the indulgence of ribeye steak. The dish's versatility allows for ingredient substitutions, catering to varying budgets. The approximate cost for a household of four is around $25-$30, making it a reasonable option. The overall verdict rates this recipe at 8/10 for its balance of cost, flavor, and adaptability.
Is This Pho-Flavored Ribeye Rice Bowl Healthy?
This pho-flavored ribeye rice bowl recipe offers a delightful fusion of flavors, but it may not be the healthiest option due to a few factors:
- The ribeye steak, while rich in protein and nutrients, is also high in saturated fat and cholesterol.
- The use of soy sauce and fish sauce adds significant amounts of sodium to the dish.
- The recipe includes honey and hoisin sauce, which contribute to the overall sugar content.
However, the recipe does incorporate a variety of vegetables, such as mushrooms, carrots, bell peppers, and bean sprouts, which provide essential vitamins, minerals, and fiber.
To make this recipe healthier, consider the following suggestions:
- Opt for a leaner cut of beef, such as sirloin or tenderloin, to reduce the saturated fat content.
- Use low-sodium soy sauce and fish sauce to minimize the overall sodium intake.
- Reduce the amount of honey and hoisin sauce used in the marinade, or replace them with healthier alternatives like grated ginger or low-sugar Asian-style sauces.
- Increase the portion of vegetables in the rice bowl to boost the fiber and nutrient content.
- Use brown rice instead of white rice to add more fiber and complex carbohydrates to the dish.
- Prepare the sunny-side up egg using a non-stick pan and minimal oil to reduce the added fat.
By making these adjustments, you can enjoy the delightful flavors of this pho-flavored ribeye rice bowl while promoting a more balanced and nutritious meal.
Editor's Opinion on This Pho-Flavored Ribeye Rice Bowl Recipe
The combination of the rich, savory flavors of the marinated ribeye and the fragrant, aromatic pho-flavored rice creates a harmonious and satisfying dish. The use of o organics ingredients ensures a high-quality and organic touch to the recipe. The addition of fresh vegetables and herbs adds a vibrant and refreshing element to the dish, while the sunny-side up egg provides a luscious and creamy finish. Overall, this pho-flavored ribeye rice bowl is a delightful fusion of Vietnamese and Western flavors, making it a unique and delicious meal option.
Enhance Your Pho-Flavored Ribeye Rice Bowl Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Pho-Flavored Ribeye Rice Bowls
Appetizer and Dessert Ideas to Complement Your Pho-Flavored Ribeye Rice Bowl
Why trust this Pho-Flavored Ribeye Rice Bowl Recipe:
This recipe offers a delightful fusion of flavors, combining the rich and savory taste of ribeye steak with the aromatic essence of pho broth. The use of high-quality o organics ingredients ensures a fresh and wholesome dining experience. The meticulous preparation and marination process infuse the ribeye with a perfect balance of soy sauce, fish sauce, and honey, creating a tender and succulent texture. The inclusion of vibrant cremini mushrooms, rainbow baby carrots, and baby bell peppers adds a colorful and nutritious touch to this enticing rice bowl. Trust in this recipe for a truly satisfying and flavorful meal.
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