Vietnamese Beef and Riced Veggies Recipe
The reward of meal prep is high when you prepare this easy recipe. The brown sugar and garlic marinated beef over riced broccoli and carrots taste deliciously drenched in the homemade hoisin sauce.
Servings: 5 Servings
Calories: 356kcal
Ingredients
Beef
- 1 lb Beef Skirt Steak
- 3 Garlic Cloves
- 1 tablespoon Brown Sugar
- 1 teaspoon Salt
- 1/4 cup Olive Oil
Hoisin Peanut Sauce
- 1/4 cup Hoisin Sauce
- 2 tablespoons Peanut Butter
- 2 tablespoons Red Chili Paste
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 cup Water
Meal Prep
- 1 ½ cup Frozen Riced Cauliflower
- 1 cup Frozen Riced Broccoli
- 1 tablespoon Sesame Seeds
Instructions
Beef
- In a small bowl combine the garlic cloves, brown sugar, 1 tablespoon olive oil, and salt. Rub onto the beef, coating both sides. Slice each strip of the steak into thirds.
- Heat a large skillet over medium-high heat and add 3 tablespoons olive oil. Place each piece of steak, making sure not to crowd into the skillet. Sear on each side for 3 to 4 minutes until meat reaches a temperature of 140°. Drain skillet. Cut the meat slicing against the grain.
- In a small saucepan over medium heat add the hoisin peanut sauce ingredients and whisk occasionally for about 5 minutes. Once the mixture is heated and begins to thicken, remove and store in an air-tight container. Serve with the beef and vegetables.
Hoisin Peanut Sauce
Meal Prep
- Add the frozen riced cauliflower and riced broccoli to the same skillet and saute for 3 to 5 minutes, until vegetables have cooked through. Divide between 5 meal prep containers.
- Layer the sliced steak on top and garnish with sesame seeds.
Nutrition
Calories: 356kcal | Carbohydrates: 16g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 804mg | Potassium: 562mg | Fiber: 2g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 41mg | Calcium: 51mg | Iron: 3mg