Description
These steak bowls are everything you want in a fast, flavorful dinner: tender, juicy steak slices over a bed of fluffy rice, topped with crunchy vegetables and drizzled with a savory-sweet sauce. It’s the kind of dish that feels indulgent yet balanced—perfect for a weeknight dinner, meal prep, or casual entertaining. The key is in the layers of flavor, from the marinated steak to the crisp toppings and zingy drizzle. Ready in under an hour, this is the meal you’ll keep coming back to.
Ingredients
1 lb flank, sirloin, or ribeye steak
Salt and pepper
3 tbsp soy sauce
1 tbsp sesame oil
2 tsp brown sugar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tsp chili paste or Sriracha
2 cups cooked jasmine or brown rice
1 cup shredded carrots
1 cup sliced cucumber
½ cup shelled edamame
1 avocado, sliced
2 green onions, thinly sliced
Sesame seeds
Optional Sauce:
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp rice vinegar
½ tsp chili garlic sauce
Instructions
- Marinate the steak in soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chili paste for 30 minutes to 2 hours.
- Cook rice and season with a splash of rice vinegar and salt.
- Prep toppings: slice cucumber, carrots, avocado, and green onions; steam edamame.
- Heat a skillet until very hot. Sear steak 3–4 minutes per side. Rest, then slice against the grain.
- Mix optional sauce ingredients in a small bowl.
- Assemble bowls: rice first, steak next, then toppings. Drizzle sauce and sprinkle sesame seeds.
Notes
-
Use leftover steak or rice to save time.
-
Add spicy mayo or kimchi for extra flavor.
-
Day-old rice reheats best without turning mushy.
-
Adjust the spice level in the sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 590