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Allianna's Kitchen » Recipes » Featured Home » Paleo & Whole30 Banh Mi Steak Bowl

Paleo & Whole30 Banh Mi Steak Bowl

Published: Oct 13, 2020 By: Allianna Moximchalk Modified Jul 27, 2021

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This Paleo & Whole30 Steak bowl is one of my go to steak dinners. It is quick, easy, and nutrient dense. The quick pickled carrots combined with the ginger lime aioli top this steak bowl off oh so nicely. This dish reheats so nicely making it perfect for weekly meal prep. This dish was inspired by Conflict Kitchen On Pitt’s campus. During my time at Pitt I would hit up this restaurant weekly where they would change the menu to represent different countries. At the time, I was not following the paleo protocol but remember eating this Vietnamese steak banh mi sandwich, it was delightful. 

Whole30 Banh Mi Steak Bowl Ingredients 

For the steak and broccoli- 

Flank steak or stir fry steak- Sometimes some grocery stores have steak already shredded and labeled for a stir fry, but more often than not you will need to ask the butcher to shred it for you. Sometimes they will do it for you but other times they won’t. If they won’t do it for you, you can put it in your food processor for 30-60 seconds. This is the method I actually prefer because I find the pieces are smaller. 

The Chinese five- spice blend- You can find this in almost any grocery store, online or make your own. 

The coconut aminos act as a replacement for soy sauce. Coconut aminos are a staple in any paleo kitchen!

I like using the roasted sesame oil because it adds more flavor, but you can get away with using regular olive oil if you need to. 

Broccoli is one of my go-to veggies for all paleo bowls. You could sub this for cauliflower rice if desired.

The added roasted red peppers make all of the difference. If you would prefer to use fresh ingredients that you already have you can sub for fresh red pepper. 

The spicy ginger lime aioli-

In my years as a personal chef I have learned it is all about the sauce. Everyone loves a good sauce. I use avocado mayo as the base in the sauce. Avocado mayo vs. conventional mayo is a healthier option because of the different kinds of fats used.    

For the fresh ginger I use a zester. Ginger is a staple in many of my recipes because a tiny bit can add so much flavor.                                        

Lime and orange zest- I use the same zester that I use for the ginger to zest the lime and orange.        

The garlic adds a hint of flavor. 

The orange juice adds a nice kick. You can either cut an orange in half and squeeze it or use orange juice that does not contain any sugar. 

For the pickled carrots: (omit for keto)

 

I like buying already shredded carrots because it saves you a step. 

 

The apple cider vinegar “pickles” the carrots. 

 

The added red pepper flakes, garlic and cilantro are what gives these carrots a kick!

Spicy ginger-lime aioli- Place all ingredients a bowl and mix. You do not want to over-mix or it will separate the contents in the avocado mayo. As I mentioned above, I love using this zester. You can either use store bought OJ or make your own by squeezing the orange.

For the pickled carrots- Place all ingredients aside from the carrots themselves in either a ninja or food processor. Hit blend for 30 seconds. Once the marinate has blended add it to a bowl with the carrots and let it sit for 10 minutes to “pickle.”

For the broccoli and roasted red peppers- Use 1 teaspoon of roasted sesame oil and sauté for 5-6 minutes. Then cook the steak second, giving it time to marinate.

For the steak- It is important to let the steak sit and marinate. Place the spices and coconut aminos in a bowl and move around with tongs, be sure to let it sit for 10 minute before sautéing it. Sauté in 1 teaspoon of roasted sesame oil  for 5-6 minutes until steak is no longer pink and set aside.

Keywords: Whole30 steak, paleo steak, paleo bowls, paleo meal prep, whole30 meal prep, paleo Vietnamese

If you like this recipe, you will LOVE:

Shaved Steak Fajita Salad 

Acorn Squash Grape Apple Salad With Pumpkin Vinaigrette

Whole30 Chicken Teriyaki Bowl 

Whole30 Chicken Nuggets 

Cilantro Lime Chicken Wings

                                            

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Paleo and Whole30 Steak Banh Mi Bowl

Course Dinner, Lunch
Cuisine Vietnamese
Keyword steak
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 servings
Author Allianna Moximchalk
554kcal
Cost $15
Print Recipe Pin Recipe

Equipment

  • Non stick frying pan.
  • Ninja or food processor.

Ingredients

For the steak:

  • 1 tsp Chinese five- spice blend You can find this in your spice aisle, or you can make your own. I linked a homemade spice blend above.
  • 1.5 pounds flank steak You can ask the butcher to shave it, sometimes they will, sometime they won't OR you can put in in your food processor. I always like to put it through the food processor myself because I like it really thin.
  • 1 tsp roasted sesame oil
  • 2 tbsp coconut aminos

For the broccoli and red peppers:

  • 1/2 cup roasted red peppers You can buy them in a a jar or you can use fresh red pepper if you would prefer. I like the jar ones for added flavor.
  • 1 pound broccoli also about 1 head of broccoli
  • 1 tsp roasted sesame oil

Spicy ginger lime aioli

  • 1/2 cup avocado mayo You can use regular mayo, but I prefer avocado mayo for the healthy fats.
  • 1/2 tsp lime zest
  • 1/2 tsp orange zest
  • 1 tsp fresh orange juice You can just squeeze half of an orange.
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • A pinch black pepper

Apple cider vinegar w/ cilantro carrot marinate (omit carrots if keto)

  • 1/2 bunch fresh cilantro
  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/2 cup apple cider vinegar
  • 1 cup shredded carrots

OPTIONAL:

  • added greens (spring mix)

Instructions

For the pickled carrots:

  • Place the cilantro apple cider vinegar marinate ingredients (except the carrots) in the food processor.
  • Place the shredded carrots along with the marinate in a bow, mix, and set aside.

For the steak & broccoli:

  • Place the steak in the food processor for 30-60 seconds (skip this step if the butcher did it for you.)
  • Add the coconut aminos and spices to a bowl with the steak and allow to marinate for 10 minutes.
  • Cut the broccoli up into bite size pieces.
  • Heat up 1 tsp toasted sesame oil and then add the roasted red peppers and broccoli to the pan.
  • Stir for 5-6 minutes until the broccoli is tender.
  • Remove the broccoli from the pan.
  • Next, add the shaved steak to the pan with the remaining 1 tsp of roasted sesame oil.
  • Cook for 5-6 minutes or until the steak is no longer pink.

For the spicy ginger lime aioli:

  • Stir all ingredients together with a bowl.

To serve:

  • Add the broccoli, steak, and carrots to a bowl and serve with a side of the aioli. You can serve as is or over a bed of greens.
  • ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen

Notes

You can refrigerate in an air tight container for up to 5 days. I like to keep the aioli separate, then drizzle before eating. 
Paleo twist to one of my favorites: Vietnamese Banh Mi Sandwich.
Nutrition Facts
Paleo and Whole30 Steak Banh Mi Bowl
Amount Per Serving
Calories 554 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Cholesterol 136mg45%
Sodium 857mg37%
Potassium 1451mg41%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 5g6%
Protein 54g108%
Vitamin A 8331IU167%
Vitamin C 151mg183%
Calcium 142mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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2 comments

  • Lori
    March 25, 2022

    5 stars
    So good! The aioli is delish!

    Reply
    • Allianna Moximchalk
      March 25, 2022

      Thanks for taking the time to review

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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