ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content

Pho-Flavored Ribeye Rice Bowl

Savor the flavors of Vietnam with this Pho-inspired Ribeye Rice Bowl that's bursting with zest and aroma. This dish combines tender ribeye, fragrant herbs, and a delectable sauce for a meal that's sure to impress.

75% would make again
Pho-Flavored Ribeye Rice Bowl


for 2 servings

Pho-Flavored Rice

  • ½ cup O Organics jasmine rice (100 g)
  • 1 cup O Organics Beef Flavored Pho Broth (240 mL)
  • ½ teaspoon kosher salt

Marinated Ribeye

  • ¼ cup O Organics soy sauce (60 mL)
  • 2 tablespoons fish sauce
  • 2 tablespoons O Organics honey
  • 3 O Organics garlic cloves, chopped
  • ¼ teaspoon O Organics cinnamon
  • 1 teaspoon kosher salt
  • 2 tablespoons rice vinegar
  • 1 lb O Organics boneless ribeye steak (455 g)
  • 1 tablespoon canola oil
  • 3 tablespoons hoisin sauce

Rice Bowl

  • ½ cup O Organics cremini mushrooms (75 g), sliced
  • ½ cup O Organics rainbow baby carrots (75 g), sliced thin
  • 5 O Organics baby bell peppers, sliced thin
  • ½ cup bean sprout (50 g), washed
  • 2 O Organics eggs, fried sunny-side up
  • 2 tablespoons O Organics chives, sliced, for garnish
  • ¼ cup O Organics basil (10 g), for garnish, chopped
  • ¼ O Organics mint, for garnish, chopped
  • 2 slices lime
  • 2 fresh thai chili peppers, thinly sliced, for garnish (optional)

Nutrition Info

  • Calories 1044
  • Fat 51g
  • Carbs 81g
  • Fiber 14g
  • Sugar 41g
  • Protein 75g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.


  1. Pho rice: In a small saucepan with lid, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.
  2. Marinated ribeye: In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar. Prick holes in the ribeye with a fork and place in marinade for 20 minutes, flipping once after 10 minutes.
  3. In a medium cast iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.
  4. Rice Bowl: In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.
  5. Slice the rested steak on a bias as thin as possible.
  6. In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.
  7. Garnish with chives, basil, mint, lime, and Thai chili peppers.
  8. Enjoy!
Pho-Flavored Ribeye Rice Bowl