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Steak Rice Bowls

Steak Rice Bowls are a delightful fusion of tender, marinated flank steak, fluffy rice, and vibrant vegetables. This dish brings the essence of street food right into your kitchen, offering a satisfying meal that’s perfect for busy weeknights or casual gatherings. With its rich flavors and customizable ingredients, you can easily cater to any palate while enjoying a bowl filled with color and goodness.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb flank steak
  • 1 cup long-grain white rice
  • 1 cup bell peppers (sliced)
  • ¼ cup green onions (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp honey

Instructions

  1. Marinate the flank steak by mixing soy sauce, sesame oil, minced garlic, and honey in a bowl. Place steak in a resealable bag, pour in the marinade, seal tightly, and refrigerate for at least 30 minutes.
  2. Rinse rice under cold water until clear. Cook according to package instructions (typically 2 cups of water for 1 cup of rice) until fluffy.
  3. Sauté sliced bell peppers and chopped green onions in olive oil over medium heat until tender (about 5 minutes).
  4. Grill the marinated steak on high heat for about 4 minutes per side until cooked to your preference. Let it rest before slicing thinly against the grain.
  5. Assemble bowls by placing rice at the base topped with sliced steak, sautéed vegetables, and garnish with reserved green onions.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Grilling/Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (350g)
  • Calories: 480
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 70mg

Keywords: - Experiment with different vegetables such as zucchini or broccoli for added nutrition. - For a vegetarian option, substitute flank steak with marinated tofu or tempeh. - Leftovers can be stored in an airtight container for up to three days; reheat gently to avoid soggy rice.