Steak Banh Mi Inspired Bowls (Edit recipe)

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These Banh Mi bowls are so flavorful and easy to put together. The ginger-lime aioli adds a layer of flavor that you will love. They are Whole30 and Paleo compatible.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

Banh Mi Bowls

2 lb Flank Steak, thinly sliced
4 cloves Garlic, minced
8 cups Broccoli, cut into small florets
1 Tbsp Sesame Oil
1.5 cups Jicama, cut into matchsticks
1.5 cups Carrots, shredded
6 Tbsp Coconut Aminos, (1/4 cup + 2 Tbsp)
3 Tbsp Apple Cider Vinegar
2 Tbsp Cilantro, minced
.5 tsp Sea Salt
1 Tbsp Avocado Oil

Ginger Lime Aioli

1 cup Avocado Oil
1 Tbsp Lime Juice
2 tsp Ginger Root, minced
1 Egg
1 clove Garlic, minced
.25 tsp Sea Salt
1 tsp Dijon Mustard

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the thinly sliced steak in a medium bowl with the coconut aminos and 4 minced garlic cloves. Set aside to marinate for a minimum of 10 minutes.
In a separate medium bowl combine the carrots, jicama, cilantro, 1/4 teaspoon sea salt, and apple cider vinegar. Set aside to marinate.
In a large skillet on medium heat, add the sesame oil. Once the pan is hot add the broccoli, 1/4 teaspoon sea salt, and 3/4 cup water. Stir everything together and let the broccoli steam.
Once the water is mostly evaporated, add 1 tablespoon of avocado oil and the beef. Continue cooking, stirring occasionally, until the beef is fully cooked. Remove from the heat.
Place 1 cup avocado oil, lime juice, minced ginger, 1 minced garlic clove, 1/4 teaspoon sea salt, 1 egg, and Dijon mustard in a jar just slightly larger than your immersion blender.
Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
To serve, dish the beef and broccoli mixture into bowls and top with the pickled carrots/jicama and drizzle with ginger-lime aioli.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	585
Fat:	46 g
Carbohydrates:	16 g
Protein:	26 g
Cholesterol:	36 g
Sodium:	898 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.