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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
554kcal
Cost $15
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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!