With the most insanely delicious creamy steak sauce.
Steak and Rice Bowls for dinner. Tonight. Do it.
30 minutes is all you need to whip up these super delicious bowls of juicy, charred, soy sauce glazed steak with deeply browned and caramelized veggies… all piled on top of steaming hot fluffy white rice and drizzled with a creamy steak sauce inspired by my favourite Japanese Teppanyaki restaurant. I haven’t mastered the cheesy jokes and fireballs those chefs pull off, but I have mastered my version of this ridiculously good sauce.
Now, I don’t know exactly what those Teppanyaki restaurants put in their sauce, but I’m pretty sure there’s some kind of addictive illicit substance that makes you want to drink it by the bowl full. I unfortunately don’t have access to such ingredients, but this is a pretty darn good replica if I do say so myself.
I am 100% for real when I say you can have this meal on the table in under 30 minutes. And just look at it! Looks good right? It’s also easy enough for a weeknight family mean but impressive enough for a dinner party… but for that you probably should work on your cheesy jokes and fireballs though… just sayin’.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Steak and Rice Bowls
Ingredients
For the bowls:
- 1 lb steak*
- 1 Tbsp soy sauce
- 1 cup jasmine rice**
- 1/2 sweet onion thickly sliced
- 1 small zucchini sliced into 1/2” sticks
For the sauce:
- 1/4 cup soy sauce
- 1/3 cup oil
- 3 Tbsp tahini
- 2 tsp dijon mustard
- 1 small garlic clove minced
- 1 tsp fresh ginger grated
- 1 tsp minced dried onion flakes
- 2 Tbsp heavy cream
For serving:
- Sliced green onion
- Toasted sesame seeds
Instructions
- Place the steak on a plate and pour over the soy sauce. Turn the steak to coat both sides. Season with black pepper.
Make the sauce:
- Add the soy sauce, oil, tahini, dijon, garlic, ginger, onion flakes and cream in a blender.
- Blend well until completely smooth.
Cook the steak and veg:
- Heat up a cast iron skillet over high heat.
- Add in a drizzle of oil and then the onions and zucchini.
- Cook, stirring often, until browned and softened a bit but still slightly firm. Adjust the heat if the pan gets too hot.
- Season with salt and set aside on a plate.
- Add another drizzle of oil to the pan and add in the steak.
- Sear well on both sides and continue cooking until your desired doneness.
- Remove and let rest for a few minutes.
Assemble the bowls:
- Add the cooked rice to a bowl.
- Top with the vegetables.
- Slice the steak and add to the bowls.
- Garnish with sliced green onion and sesame seeds.
- Serve with the sauce.
Notes
**any long grain white rice will work
steak and rice bowls Recipe ingredients, tips, substitutions:
Steak – dealer’s choice here. Use your favourite cut. I used strip steak, but anything goes. Rib-eyes are aaaaaaahmaaaaaaazing, but really, use what you like.
Veggies – I like to stir fry a combination of zucchini and sweet onion because that’s what they serve at the Japanese Teppanyaki restaurant we go to. It’s also a brilliant combination and both veggies are very receptive to a deeply caramelized char while still maintining a bit of bite.
Rice – steaming hot Jasmine rice is ideal, but any cooked rice works just fine, even brown rice if that’s your preference.
Sauce – obviously I want you to make my sauce recipe because it’s amazing and you can even make it the day before so you really don’t have an excuse BUT! If you really want to speed things up even more you can use whatever steak sauce you like and I will not be mad.
Steak and Rice Bowls Recipe Variations:
Extra Veggie Version – Add in some extra veggies along with the zucchini and onion. Broccoli or broccolini is delicious. Snap peas are good as are carrots and green beans.
Garlic Version – sprinkle the steak with some garlic powder after pouring the soy sauce on it.
steak and rice bowls recipe, how to make it…
We want to flavour up the steak so I like to place it on a plate and pour the soy sauce all over it. Turn the steak over a couple of times to evenly coat both sides. Season with several good grinds of freshly cracked black pepper. Let the steak sit while you make the sauce.
The sauce is so easy. All you have to do is add the soy sauce, oil, tahini, dijon, garlic, ginger, onion flakes and cream into a blender and whiz it all up until it is completely smooth. Pour it into a bowl and set aside.
Now it’s cooking time… first the veg. Heat a cast iron skillet up until it’s smoking hot. Add in a little oil and the zucchini and the onions. Stir them frequently until they’re browned nicely and still have a little bite. Season them with a good pinch of salt and set them aside on a plate while you cook the steak.
If the pan is dry add in another drizzle of oil and lay the steak in the pan. It will sizzle and that’s what we want (you can also grill the steak on the bbq if you want to keep your kitchen smoke-free). Sear the steak well on both sides and continue cooking it until it’s to your liking (I’m a medium-rare girl).
Now it’s time to assemble the bowls… start with a good pile of rice on the bottom of your dish. Top with the fried veggies. Slice the steak and add it to the bowl as well. Garnish with sliced green onion and sesame seeds. Drizzle the whole works with that amazing sauce and dig in.
looking for some more delicious one bowl meal recipes? try these…
- Teriyaki Chicken Rice Bowl
- Arugula Salad with Steak Bowl
- Bulgogi Fried Rice [Beef & Kimchi]
- Gochujang Maple Glazed Meatballs
- Green Curry Fried Rice with Crispy Chicken
- Spicy Furikake Salmon Bowl
- Singapore Fried Rice with Egg and Bacon and Shrimp
- Udon Stir Fry with Turkey and Green Beans
- Thai Red Curry & Honey Chicken Bowls with Mango & Ginger Rice
- Crispy Gochujang Chicken with Spicy Sesame Slaw
If you like this Steak and Rice Bowls Recipe let me know what you think in the comments below and please find and follow me on Social Media!
