Vietnamese Beef Sirloin Bowl

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

1. Warm a little oil in a skillet over medium high, about 2 minutes, until it shimmers.

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2. Sear the beef sirloin, turning once, 4 to 6 minutes, until it reaches 145°F in the center, then rest 3 minutes and slice it thin.

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3. Add the carrot to the pan and cook 3 to 4 minutes, until it begins to soften.

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4. Add the bok choy and bean sprouts and cook 2 to 3 minutes, until the leaves wilt and the stems are just tender.

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5. Toss the vegetables with the lemongrass, garlic, herbs, and a squeeze of lime.
6. Pile the vermicelli in a bowl, top with the beef and vegetables, and serve.

• Calories616
• Protein58g
• Carbs75g
• Fat10g
• Fiber11g
• Sodium274mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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