Steak Bowl Recipe

Make the marinade

In a shallow dish or bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs olive oil, 1 tsp brown sugar, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp black pepper and 1/2 tsp salt until sugar dissolves.

Marinate the steak

Place the steak in the dish and turn to coat both sides. Cover and refrigerate 20–30 minutes (or up to 2 hours). Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Pat steak dry with paper towel and brush off excess marinade. Add a light coating of oil to the pan. Sear steak 2–4 minutes per side depending on thickness and desired doneness (aim medium-rare to medium). Use a thermometer if desired: 125–130°F for medium-rare, 135°F for medium.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–10 minutes. Slice thinly against the grain into bite-size strips for bowls.

Rinse 1 cup rice under cold water until water runs clear to remove excess starch. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and keep warm.

Prepare vegetables

While rice cooks, trim broccoli into small florets, peel and thinly slice carrot (or julienne), core and thinly slice red bell pepper, and thinly slice scallions.

Quick-steam broccoli and carrots

Bring a small pot of water to a simmer or set up a steamer. Steam broccoli and carrot slices 3–4 minutes until bright and just tender-crisp. Immediately transfer to an ice bath or run under cold water to stop cooking, then drain well.

Toss vegetables with sesame

In a bowl combine steamed broccoli and carrots with sliced red pepper, scallions (reserve some green tops for garnish), 1 tsp sesame oil and 1 tsp toasted sesame seeds. Toss to coat lightly.

Whisk together 2 tbs hoisin, 1 tbs soy sauce, 2 tbs water, 1 tsp rice vinegar and 1/2 tsp chili paste or sriracha until smooth. Taste and adjust: add more chili for heat, more water to thin, or more hoisin for sweetness. Warm gently in a small pan for 1–2 minutes if you prefer a warm sauce.

Divide rice among 2 bowls (about 1/2 cup cooked rice per serving if using 1 cup dry rice yields ~3 cups cooked — adjust to preference). Arrange sliced steak over the rice, then add the steamed/tossed vegetables and sliced red pepper.

Drizzle 1–2 tbs of the quick sauce over each bowl, garnish with cilantro, remaining scallion greens, sesame seeds, and pickled jalapeño if using. Serve with lime wedges on the side for squeezing over the steak.

If desired, serve extra sauce on the side for diners to add more.