Vietnamese · Dinner
Rice with Beef and Fried Egg (Low-Calorie)
Vietnamese cơm bò ốp lá reworked lighter: seared lean beef sirloin strips tossed in garlic and black pepper sit over steamed jasmine rice with a pan-fried egg. Cucumber and tomato add freshness, lime juice and soy sauce tie the plate together, minimal oil used throughout.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
374Calories
30gProtein
14.5gFat
30.2gCarbs
6.4gSugar
1.9gFiber
712mgSodium
410mgChol
4.4gSat Fat
655mgPotassium
65mgCalcium
2.8mgIron
1.9mcgVitamin B12
10.8mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain; mince garlic. Toss beef with garlic, soy sauce, black pepper, fish sauce and sugar. Let sit 5 minutes.
2
Sear
Heat 1/2 tsp oil in small skillet over high heat until shimmering. Add beef in single layer, sear 1 to 2 minutes per side until browned outside, still pink inside.
3
Fry
Add remaining 1/2 tsp oil over medium heat, crack in egg, fry 2 to 3 minutes until white is set and yolk edges turn opaque with runny centre.
4
Plate
Spoon rice onto plate, arrange beef alongside, top with fried egg. Garnish with cucumber, tomato, scallion, drizzle with lime juice, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g beef sirloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1 1/3 cup200g cooked jasmine rice
- 22 large eggs
- 2 tsp2 tsp vegetable oil, divided
- 11 cucumber
- 44 tomato slices
- 2 tsp2 tsp lime juice
- 22 scallion
