Vietnamese Beef Sirloin Bowl

One plate is the amount the calories and protein above are for.

• 5 oz beef sirloin, cut into 1-inch pieces
• 1 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, sliced
• 1/4 cup cilantro, roughly chopped
• 1/4 cup mint, roughly chopped

• 10 oz beef sirloin, cut into 1-inch pieces
• 2 oz rice vermicelli
• 2 cups cooked shredded carrot (from about 3 cups raw)
• 3 cups cooked bok choy (from about 8 cups raw)
• 2 cups bean sprouts
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 cup mint, roughly chopped

• 20 oz beef sirloin, cut into 1-inch pieces
• 4 oz rice vermicelli
• 4 cups cooked shredded carrot (from about 6 cups raw)
• 6 cups cooked bok choy (from about 16 cups raw)
• 4 cups bean sprouts
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime, sliced
• 1 cup cilantro, roughly chopped
• 1 cup mint, roughly chopped

• 30 oz beef sirloin, cut into 1-inch pieces
• 6 oz rice vermicelli
• 6 cups cooked shredded carrot (from about 9 cups raw)
• 9 cups cooked bok choy (from about 24 cups raw)
• 6 cups bean sprouts
• 6 tbsp lemongrass, minced
• 12 cloves garlic, minced
• 3 lime, sliced
• 1 1/2 cups cilantro, roughly chopped
• 1 1/2 cups mint, roughly chopped

• 40 oz beef sirloin, cut into 1-inch pieces
• 8 oz rice vermicelli
• 8 cups cooked shredded carrot (from about 12 cups raw)
• 12 cups cooked bok choy (from about 32 cups raw)
• 8 cups bean sprouts
• 8 tbsp lemongrass, minced
• 16 cloves garlic, minced
• 4 lime, sliced
• 2 cups cilantro, roughly chopped
• 2 cups mint, roughly chopped

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, cilantro, mint, and a squeeze of lime.
6. Pile the vermicelli in a bowl, top with the beef and vegetables, and serve.

• Calories516
• Protein56g
• Carbs51g
• Fat10g
• Fiber10g
• Sodium270mg

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

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