Naked Banh Mi Bowl

• 6 ounces lean beef steaks
• 14 teaspoon Chinese five spice powder (I use Cajun spice mix)
• 1 beef bouillon cube, crushed
• 18 teaspoon black pepper, coarsely ground
• 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
• 12 teaspoon sugar
• 1 tablespoon extra olive oil or 1 tablespoon canola oil
• 14 teaspoon salt
• 2 cups mixed baby greens
• 12 medium carrot, shaved
• 1 tablespoon cilantro leaf
• 1 tablespoon fresh Thai basil, torn
• 12 teaspoon fresh mint leaves, torn
• 1 red radish, thinly sliced
• 13 medium English cucumber, Thinly sliced
• 1 small jalapeno pepper, thinly sliced

1. Rinse and pat steak dry; set aside.
2. Combine 5 spice powder (or other spice seasoning), crushed bouillon and black pepper.
3. Sprinkle both sides of the meat evenly with the bouillon mixture; set aside.
4. Preheat a medium size frying pan over medium high heat.
5. Spray pan with non-stick cooking spray.
6. Place meat into pan and cook to brown on each side and to desired doneness, approximately 6 - 10 minutes.
7. Transfer meat to a cutting board and rest for a few minutes before thinly slicing across the grain; cover and keep warm until ready to use.
8. In a small bowl, combine the vinegar, olive oil, sugar and salt; set aside.
9. Place the greens, cilantro, mint, basil, carrot, radish, jalapeno, and cucumber in a large bowl.
10. Pour the dressing mixture over the greens and toss well.
11. Top with the sliced meat.
12. Serve immediately.

lean beef, cajun spice, bouillon cube, black pepper, rice vinegar, sugar, extra olive oil, salt, baby greens, carrot, cilantro leaf, fresh thai basil, mint, red radish, cucumber, pepper

Taken from www.food.com/recipe/naked-banh-mi-bowl-523523 (may not work)