Steak Bowl Recipe

Rinse 1 cup rice under cold water until the runoff is mostly clear. Combine rinsed rice and 1.25 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

If using broccoli, steam or blanch 1 cup florets until bright green and just tender (about 3–4 minutes), then shock in cold water to keep color and set aside.

Thinly slice green onions (use white and green parts) and set aside. Prepare any quick pickles or sliced cucumbers and have sesame seeds ready.

Pat the 1 lb top sirloin dry with paper towels. Trim excess fat and slice steak against the grain into 1/4" thick strips. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the slices.

In a bowl, whisk together 1 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil and 1 tsp cornstarch until smooth. Add the sliced steak and toss to coat. Let marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated).

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Remove steak from marinade, letting excess drip off (reserve marinade). Sear steak in a single layer without crowding, about 1–2 minutes per side for medium-rare to medium, pressing for good contact. Work in batches if necessary. Transfer seared steak to a plate and loosely tent with foil.

Lower heat to medium. Pour the reserved marinade into the hot pan and cook 30–60 seconds until it begins to bubble and reduce slightly. If you want extra teriyaki sauce, whisk together the separate Teriyaki Sauce ingredients (0.25 cup soy sauce, 2 tbsp water, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp cornstarch) in a small bowl, pour into the pan and simmer 1–2 minutes until thickened. Return the steak to the pan and toss briefly to coat in the sauce. Remove from heat.

Divide the cooked rice between 2 bowls (about 1/2 cup cooked rice per bowl).

Arrange the coated sliced steak over the rice. Add steamed broccoli and pickled cucumbers to the sides as desired.

Drizzle additional teriyaki sauce from the pan over the bowls. Garnish with sliced green onions, 1 tsp sesame seeds, and optional cilantro or microgreens. Serve with lime wedges and sriracha or spicy mayo on the side.