This Steak and Rice Bowl with sticky Asian sauce is made in 30 minutes. Why would you order takeout? Juicy pan-seared steak glazed in a glossy, sweet-salty honey soy sauce that clings to the meat. Spoon it over fluffy rice and serve with veggies.
P.S. I think you will love my Asian style ground turkey and rice recipe next!
Be sure to check out the video and tips below.
The ultimate weeknight meal and cheaper than Uber Eats! 👆🏼
🎥 MY LATEST VIDEO
💰 WHY IS THIS A BUDGET-FRIENDLY RECIPE?
💰 . AFFORDABLE CUTS OF STEAK
- You don’t need premium ribeye to make this dish. Budget-friendly cuts are tender and flavorful when sliced thin and coated in the sticky sauce.
💰. RICE IS CHEAP AND FILLING
- Plain rice is one of the most cost-effective staples you can buy—and it’s the perfect base for soaking up that sweet, savory sauce. It fills hungry bellies without stretching your budget. Another delicous rice to try is my pumpkin and coconut rice dish.
💰 . IT USES PANTRY STAPLES AND MINIMAL VEGGIES
- The sauce is made with ingredients you probably already have in the cupboard (soy sauce, ketchup, vinegar, honey, etc.). Add just one small bowl of affordable veggies like mushrooms and capsicum, and you’ve got a balanced, colourful meal, without an expensive grocery list.
🥩 INGREDIENTS NEEDED
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
For the Steak:
- 700g steak (rump, sirloin or flank)
- Salt & pepper
- 1 tablespoon neutral oil (vegetable or sesame)
For the Sticky Asian Sauce:
- 2 tablespoons sesame oil
- 2 tablespoons white wine vinegar
- 4 tablespoons honey
- 4 tablespoons sweet chilli sauce
- 2 tablespoons ketchup
- 8 tablespoons soy sauce
For the Veggies:
- 1 small bowl of mixed sliced veggies
- e.g. 1 sliced red capsicum and a handful of sliced mushrooms
To Serve:
- Steamed rice
- Green onions, sliced (optional)
- Sesame seeds (optional)
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
1. Cook the Steak
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Season the steak generously with salt and pepper.
Sear the steak on each side for about 2–3 minutes (depending on thickness) until golden brown and cooked to your liking. Remove from the pan and let it rest. Slice thinly against the grain once slightly cooled.
💡 Pro tip: Letting the steak rest before slicing keeps it juicy!
2. Sauté the Veggies
In the same pan, toss in your sliced capsicum and mushrooms. Sauté for 3–4 minutes until softened but still vibrant. Remove from the pan and set aside with the steak.
3. Make the Sticky Sauce
Add all the sauce ingredients to a bowl and mix —sesame oil, vinegar, honey, sweet chilli, ketchup, and soy sauce, then add it to the same pan.
Bring it to a bubble and let it simmer for 2–3 minutes until thickened and reduced by about ⅓. It should be glossy and sticky enough to coat a spoon.
4. Toss It All Together
Return the sliced steak and veggies to the pan and toss them in that shiny, sweet-savory sauce. Heat through for another minute until everything is coated and glorious.
5. Serve
Scoop rice into bowls, top with saucy steak and veggies, and finish with a sprinkle of sesame seeds and chopped green onions.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
STEAK AND RICE BOWL WITH STICKY ASIAN SAUCE
- Total Time: 15 min Prep Time + 30 min Cook Time = 45 min Total Time
- Yield: 4 serving 1x
Description
This Steak and Rice Bowl with sticky Asian sauce is made in 30 minutes. Why would you order takeout? Juicy pan-seared steak glazed in a glossy, sweet-salty honey soy sauce that clings to the meat. Spoon it over fluffy rice and serve with veggies.
Ingredients
700 grams of steak (rump, sirloin, or flank)
salt and pepper to taste
1 tablespoon olive oil for frying
FOR THE STICKY ASIAN SAUCE
2 tablespoons sesame seed oil
2 tablespoons white wine vinegar
4 tablespoons honey
4 tablespoons sweet chili sauce
2 tablespoons ketchup
8 tablespoons soy sauce
FOR THE VEGGIES
1 small bowl of mixed sliced vegetables, e.g., sliced capsicum, a handful of mushrooms, avocado, corn, and herbs.
Instructions
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Season the steak generously with salt and pepper.
Sear the steak on each side for about 2–3 minutes (depending on thickness) until golden brown and cooked to your liking. Remove from the pan and let it rest. Slice thinly against the grain once slightly cooled.
In the same pan, toss in your sliced capsicum and mushrooms. Sauté for 3–4 minutes until softened but still vibrant. Remove from the pan and set aside with the steak.
Mix all the sauce ingredients in a bowl—sesame oil, vinegar, honey, sweet chilli, ketchup, and soy sauce—then add the sauce to the same pan.
Bring it to a boil and let it simmer for 2–3 minutes until thickened and reduced by about ⅓. It should be glossy and sticky enough to coat a spoon.
Return the sliced steak and veggies to the pan and toss them in that shiny, sweet-savory sauce. Heat through for another minute until everything is coated and glorious.
Scoop rice into bowls, top with saucy steak and veggies, and finish with a sprinkle of sesame seeds and chopped green onions.
Notes
USE A HOT PAN 🔥: Get your pan nice and hot before adding the steak to get that golden sear. Don’t overcrowd the pan—cook in batches if needed!
LET THE SAUCE THICKEN PROPERLY ⏱️ Simmer the sauce until it reduces and thickens - about 2-3 minutes. It should reduce to about ⅓.
SLICE AGAINST THE GRAIN 🔪This keeps the steak tender and easy to chew, especially if you're using more affordable cuts like flank or rump.
DON'T OVERCOOK YOUR VEGGIES 🍄🟫Add your capsicum and mushrooms after the steak, and sauté just until tender. You want them vibrant, not soggy.
- Category: Main Course, Family Dinners, Sauces
- Method: Stove Top
- Cuisine: Asian
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