Let 1 Grilled Flank Steak stand at room temperature for 30 minutes. Thinly slice steak; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Start with our recipe for Grilled Flank Steak, make some rice, and pickle some veggies. Serve it all together and you've got your homemade Banh Mi Bowl.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Grilled Flank Steak | ||
| 1 c. seasoned rice vinegar | ||
| 1 c. water | ||
| 1 tbsp. fresh ginger, grated | ||
| 1 dash(es) Hy-Vee salt | ||
| 1 c. radishes, thinly sliced | ||
| 1 c. pre-shredded carrots | ||
| ½ c. jalapeno pepper, sliced | ||
| 6 c. Hy-Vee brown rice, cooked | ||
| 3 tbsp. fresh cilantro, chopped | ||
| 1 ½ tbsp. fresh lime juice | ||
| Desired toppers, such as: cucumber slices, hoisin sauce, chili garlic sauce, and/or fresh mint leaves |
Things To Grab
- Saucepan
- 6 serving bowls
Directions
Combine seasoned rice vinegar, water, grated fresh ginger, and salt in a saucepan. Bring to a boil; add radishes, carrots, and jalapeno pepper. Remove from heat; discard ginger and cool.
Toss brown rice with cilantro and lime juice. Divide between 6 serving bowls. Serve topped with steak and pickled vegetables. If desired, top with cucumber slices, hoisin sauce, chili garlic sauce, and/or fresh mint leaves.