5-Minute Seared Beef & Lime Rice Bowl
Tender beef steaks seared in under two minutes per side, served over jasmine rice with a tangy lime-fish sauce drizzle and fresh herbs. Tastes like Vietnamese steakhouse in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 542
- Protein
- 32g
Ingredients
- ½ lb beef tenderloin steaks (or sirloin)
- 1 cup jasmine rice
- 1.5 whole lime
- 2 tbsp fish sauce
- 1 medium shallot
- ½ cup fresh cilantro and mint (chopped)
- 1 whole chili (Thai bird's eye or red)
- 1 tbsp neutral cooking oil
Instructions
- 1
Boil jasmine rice in salted water for 18 minutes until tender and water absorbs.
- 2
While rice cooks, pat beef steaks dry and season generously with salt and black pepper on both sides.
- 3
Heat oil in a heavy skillet over medium-high until it shimmers and just starts smoking, ~90 seconds.
- 4
Sear steaks 90 seconds per side without moving them—edges should look caramelized, center stays medium-rare.
- 5
Whisk together fish sauce, juice from 1 lime, and 2 tbsp water. Thinly slice shallot and chili; chop cilantro and mint.
- 6
Divide rice between bowls, top with sliced beef, drizzle with lime-fish sauce, and scatter shallot, chili, and herbs.
Tools you’ll need
- 12-inch heavy skillet
- pot or rice cooker
- knife and cutting board
- small bowl or measuring glass
- whisk
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