½ cup O Organics rainbow baby carrots (75 g), sliced thin
5 O Organics baby bell peppers, sliced thin
½ cup bean sprout (50 g), washed
2 O Organics eggs, fried sunny-side up
2 tablespoons O Organics chives, sliced, for garnish
¼ cup O Organics basil (10 g), for garnish, chopped
¼ O Organics mint, for garnish, chopped
2 slices lime
2 fresh thai chili peppers, thinly sliced, for garnish (optional)
Nutrition Info
Calories 1333
Fat 61g
Carbs 121g
Fiber 8g
Sugar 64g
Protein 75g
How to Make It
1. Step
Pho rice: In a small saucepan with lid, 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.
2. Step
Marinated ribeye: 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 marinade for 20 minutes, flipping once after 10 minutes.
3. Step
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 desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.
4. Step
Rice Bowl: 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.
5. Step
Slice the rested steak on a bias as thin as possible.
6. Step
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.
7. Step
Garnish with chives, basil, mint, lime, and Thai chili peppers.
