Steak Banh Mi Inspired Bowls

Banh Mi Bowls

• 2 lbs. steak, thinly sliced (I used flank steak)
• 4 garlic cloves, minced
• 8 C broccoli, cut into small florets
• 1 T sesame oil
• 1 1/2 C jicama, cut into matchsticks
• 1 1/2 C shredded carrots
• 1/4 C + 2 T coconut aminos
• 3 T apple cider vinegar
• 2 T minced cilantro
• 1/2 tsp sea salt
• 1 T avocado oil

Ginger Lime Aioli

• 1 C avocado oil
• 1 T lime juice
• 2 tsp minced ginger root
• 1 egg
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1 tsp Dijon mustard

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1. Place the thinly sliced steak in a medium bowl with the coconut aminos and 4 minced garlic cloves. Set aside to marinate for a minimum of 10 minutes.
2. In a separate medium bowl combine the carrots, jicama, cilantro, 1/4 teaspoon sea salt, and apple cider vinegar. Set aside to marinate.
3. In a large skillet on medium heat, add the sesame oil. Once the pan is hot add the broccoli, 1/4 teaspoon sea salt, and 3/4 cup water. Stir everything together and let the broccoli steam.
4. Once the water is mostly evaporated, add 1 tablespoon of avocado oil and the beef. Continue cooking, stirring occasionally, until the beef is fully cooked. Remove from the heat.
5. Place 1 cup avocado oil, lime juice, minced ginger, 1 minced garlic clove, 1/4 teaspoon sea salt, 1 egg, and Dijon mustard in a jar just slightly larger than your immersion blender.
6. Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
7. To serve, dish the beef and broccoli mixture into bowls and top with the pickled carrots/jicama and drizzle with ginger-lime aioli.