Ingredients
½cupO Organics jasmine rice
1cupO Organics Beef Flavored Pho Broth
½tspkosher salt
¼cupO Organics soy sauce
2tbspfish sauce
2tsbpO Organics honey
3Organics garlic cloveschopped
¼tspO Organics cinnamon
1tspkosher salt
2tbsprice vinegar
1lbOrganics boneless ribeye steak
1tbspcanola oil
3tbsphoisin sauce
½cupO Organics cremini mushroomssliced
½cupO Organics rainbow baby carrotssliced thin
5Organics baby bell pepperssliced thin
½cupbean sproutwashed
2Organics eggsfried sunny-side up
2tbspO Organics chivessliced, for garnish
¼cupO Organics basil, for garnishchopped
1/4Organics mintfor garnish, chopped
2sliceslime
2fresh thai chili peppersthinly sliced, for garnish (optional)
Preparation
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.
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.
Enjoy!
