Pho Flavored Ribeye Rice Bowl Recipe By Tasty

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AUTHENTIC PHO



Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

HISPANIC TILAPIA AND RICE BOWL



Hispanic Tilapia and Rice Bowl image

A quick and easy dish that comes alive on those busy days.

Provided by Paula Baker

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 4

Number Of Ingredients 10

4 (4 ounce) tilapia fillets
1 tablespoon vegetable oil
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 (15.25 ounce) can no-salt-added whole-kernel corn, drained
1 ¾ cups water
2 tablespoons medium chunky salsa
¼ teaspoon cumin
¼ teaspoon chili powder
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
Salt and pepper to taste

Steps:

  • Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
  • In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
  • Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
  • Place rice in a serving dish and top with fish. Serve immediately.

Nutrition Facts : Calories 461 calories, Carbohydrate 61.5 g, Cholesterol 41 mg, Fat 6.1 g, Fiber 8.1 g, Protein 34.5 g, SaturatedFat 0.9 g, Sodium 550 mg, Sugar 3.3 g

PHO-FLAVORED RIBEYE RICE BOWL RECIPE BY TASTY



Pho-Flavored Ribeye Rice Bowl Recipe by Tasty image

Here's what you need: O Organics jasmine rice, O Organics Beef Flavored Pho Broth, kosher salt, O Organics soy sauce, fish sauce, O Organics honey, O Organics garlic cloves, O Organics cinnamon, kosher salt, rice vinegar, O Organics boneless ribeye steak, canola oil, hoisin sauce, O Organics cremini mushrooms, O Organics rainbow baby carrots, O Organics baby bell peppers, bean sprout, O Organics eggs, O Organics chives, O Organics basil, O Organics mint, lime, fresh thai chili peppers

Provided by Albertsons

Categories     Lunch

Yield 2 servings

Number Of Ingredients 23

½ cup O Organics jasmine rice
1 cup O Organics Beef Flavored Pho Broth
½ teaspoon kosher salt
¼ cup O Organics soy sauce
2 tablespoons fish sauce
2 tablespoons O Organics honey
3 O Organics garlic cloves, chopped
¼ teaspoon O Organics cinnamon
1 teaspoon kosher salt
2 tablespoons rice vinegar
1 lb O Organics boneless ribeye steak
1 tablespoon canola oil
3 tablespoons hoisin sauce
½ cup O Organics cremini mushrooms, sliced
½ cup O Organics rainbow baby carrots, sliced thin
5 O Organics baby bell peppers, sliced thin
½ cup bean sprout, washed
2 O Organics eggs, fried sunny-side up
2 tablespoons O Organics chives, sliced, for garnish
¼ cup O Organics basil, for garnish, chopped
¼ O Organics mint, for garnish, chopped
2 slices lime
2 fresh thai chili peppers, thinly sliced, for garnish (optional)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition Facts : Calories 1333 calories, Carbohydrate 121 grams, Fat 61 grams, Fiber 8 grams, Protein 75 grams, Sugar 64 grams

SHEET TRAY FAJITAS RICE BOWL RECIPE BY TASTY



Sheet Tray Fajitas Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, salt, water, flank steak, small red onion, red bell pepper, lime juice, onion powder, chili powder, ground black pepper, fresh cilantro, lime

Provided by Mercedes Sandoval

Categories     Dinner

Yield 1 serving

Number Of Ingredients 12

¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 oz flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

  • Preheat oven to 450˚F (230˚C).
  • Place the rice in a sieve and rinse under cold water to remove excess starch.
  • Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  • In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  • Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  • Serve steak over rice and top with cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 86 grams, Fat 11 grams, Fiber 10 grams, Protein 40 grams, Sugar 17 grams

PHO (VIETNAMESE NOODLE SOUP)



Pho (Vietnamese Noodle Soup) image

Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h

Yield 12 servings

Number Of Ingredients 29

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Steps:

  • For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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