Grilled Steak Banh Mi Bowl

Grilled Steak Banh Mi Bowl ingredients

• 8 oz Sirloin steak
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame oil
• 0.25 tsp Black pepper
• 1 medium Carrot
• 0.5 cup Daikon radish
• 0.5 cup Rice vinegar
• 0.5 cup Water
• 2 tbsp Sugar
• 0.5 tsp Salt
• 2 cups Cooked jasmine rice or vermicelli noodles
• 0.5 Cucumber
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh mint
• 0.5 Jalapeño
• 2 Lime wedges
• 2 tbsp Crushed peanuts
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 2 tbsp Water
• 1 tbsp Sugar
• 1 clove Garlic
• 0.25 tsp Red chili flakes

How to make Grilled Steak Banh Mi Bowl

1. In a medium bowl, combine the thinly sliced sirloin steak with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp sesame oil, and 1/4 tsp black pepper. Toss to coat evenly. Cover the bowl and refrigerate for at least 15-20 minutes, or up to 30 minutes, to allow the steak to marinate.
2. In a separate heatproof bowl, combine the julienned carrot and daikon radish. In a small saucepan, bring 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1/2 tsp salt to a simmer over medium heat, stirring until the sugar and salt are fully dissolved. Pour the hot pickling liquid over the vegetables. Let them sit at room temperature for at least 20 minutes while you prepare the other components, stirring occasionally to ensure even pickling.
3. In a small bowl, whisk together 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp water, 1 tbsp sugar, 1 minced garlic clove, and 1/4 tsp red chili flakes (if using) until the sugar dissolves completely. Set this dressing aside.
4. While the steak is marinating and vegetables are pickling, prepare 2 cups of jasmine rice according to package instructions, or cook vermicelli noodles as directed, then drain and rinse them with cold water to prevent sticking.
5. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan to prevent sticking. Remove the steak from the marinade, allowing any excess marinade to drip off.
6. Carefully place the marinated steak slices on the hot grill. Grill for 1-2 minutes per side for a medium-rare doneness, or adjust timing to your preferred doneness, ensuring a nice sear and char marks develop.
7. Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result. After resting, slice the steak into bite-sized pieces.
8. Divide the cooked jasmine rice or vermicelli noodles evenly between two serving bowls. Arrange the sliced grilled steak, drained pickled carrots and daikon, thinly sliced cucumber, fresh cilantro, fresh mint, and jalapeño slices (if using) artfully over the rice or noodles.
9. Drizzle each bowl generously with the prepared Nuoc Cham dressing. Garnish with lime wedges and crushed peanuts, if desired. Serve immediately for a vibrant and flavorful lunch.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.