Ingredients
1 lb flank steak or sirloin steak
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 cups jasmine rice
2 ½ cups water
½ teaspoon salt
1 cup shredded carrots
1 avocado sliced
1 cup steamed broccoli
½ cup cucumber slices
2 green onions sliced
1 tablespoon sesame seeds
Sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove minced
Instructions
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Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Let rest for 5 minutes and fluff with a fork.
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In a small bowl whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and minced garlic to make the sauce.
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Pat the steak dry with paper towels. Rub with olive oil and season evenly with salt, black pepper, garlic powder, and smoked paprika.
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Heat a cast iron skillet or heavy pan over high heat. Add the steak and sear for about 3–4 minutes per side until a golden brown crust forms.
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Remove steak from the pan and let it rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
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Divide cooked rice between bowls. Arrange sliced steak on top of the rice.
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Add shredded carrots, broccoli, cucumber, and avocado around the steak.
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Drizzle the prepared sauce over the bowl and garnish with green onions and sesame seeds. Serve immediately.
Notes
For the most tender Steak and Rice Bowl, always slice steak against the grain.
Use high heat when searing the steak to develop a deep flavorful crust.
Let the steak rest before slicing to keep the juices inside the meat.
You can substitute brown rice or cauliflower rice for a healthier variation.
Add chili garlic sauce or sriracha if you prefer a spicy Steak and Rice Bo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired / Fusion
- Diet: Low Calorie