Vietnamese Beef Sirloin Plate

• 5 oz beef sirloin
• 2 oz rice vermicelli
• 1 cup cooked carrot (from about 1.5 cups raw shredded)
• 1 cup cooked bok choy (from about 3 cups raw, one bunch)
• 1 tbsp lemongrass, minced
• 2 cloves garlic, minced
• 1/2 lime
• 1/4 cup cilantro
• 1/4 cup mint

• 10 oz beef sirloin
• 4 oz rice vermicelli
• 2 cup cooked carrot (from about 1.5 cups raw shredded)
• 2 cup cooked bok choy (from about 3 cups raw, one bunch)
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime
• 1/2 cup cilantro
• 1/2 cup mint

• 15 oz beef sirloin
• 6 oz rice vermicelli
• 3 cup cooked carrot (from about 1.5 cups raw shredded)
• 3 cup cooked bok choy (from about 3 cups raw, one bunch)
• 3 tbsp lemongrass, minced
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3/4 cup mint

• 20 oz beef sirloin
• 8 oz rice vermicelli
• 4 cup cooked carrot (from about 1.5 cups raw shredded)
• 4 cup cooked bok choy (from about 3 cups raw, one bunch)
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 1 cup mint

1. Warm a skillet over medium high heat, about 1 minute, until a drop of water sizzles.

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2. Season the sirloin, add it, and sear, turning once, 3 to 4 minutes per side, until deep brown and it reaches 145°F in the center, then rest it 3 minutes.

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3. Add the carrot to the pan and cook 3 to 4 minutes, until it softens and turns bright.

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4. Add the bok choy and cook, 2 to 3 minutes, until the stems soften and the leaves wilt, then toss with the lemongrass, garlic, and a squeeze of lime off the heat.

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5. Slice the rested sirloin and serve it with the vegetables and herbs over the rice vermicelli.

• Calories576
• Protein53g
• Carbs68g
• Fat10g
• Fiber8g
• Sodium236mg

• A Healthy Weight
• Eating Well
• Steady Energy

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