Steak Bánh Mì Bowls
with Quick-Pickled Kohlrabi & Sweet Chili Mayo
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
Everybody’s favourite Vietnamese sandwich is shape shifting. A bowl of warm rice instead of a rice-flour baguette? We’re more than okay with that, as long as we get that wonderfully distinctive play of beef strips, pickled veggies (kohlrabi and cukes) and souped-up mayo.
We will send you:
- 2 Top sirloin beef medallions
- 1 Garlic clove
- 1 Scallion
- 1 Kohlrabi
- 2 Cucumbers
- 30ml Sweet chili sauce
- 60ml Mayonnaise
- 160g Jasmine rice
- 30ml Apple cider vinegar
Contains: Eggs • Sulphites
You will need:
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Small pot
Total Fat
41 g
Saturated Fat
8 g
Sodium
350 mg
Total Carb
83 g
Sugars
13 g
Protein
40 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the scallion crosswise.
- Peel and cut the kohlrabi into matchsticks (or halve and thinly slice).
- Quarter the cucumbers lengthwise; thinly slice crosswise.
- Mince the garlic.
Make the pickled veggies
- In a small pot, bring ½ cup water (double for 4 portions) to a boil.
- Add the vinegar, garlic, ½ the chili sauce and S&P; stir well.
- In a large bowl, combine the kohlrabi and cucumbers.
- Pour the hot pickling liquid over.
Cook the steaks
- Pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the sauce
- Meanwhile, in a medium bowl, combine the mayo, remaining chili sauce and 1 tbsp water (double for 4 portions).
Plate your dish
- Divide the rice between your bowls.
- Top with the steaks and pickled veggies (drain before adding).
- Drizzle with the sauce.
- Garnish with the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
