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.
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.
- 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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