Steak and Rice Bowl with Sticky Asian Sauce

Name: Steak and Rice Bowl with Sticky Asian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 700 grams of steak (rump, sirloin, or flank); salt and pepper to taste; 1 tablespoon neutral cooking oil; 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; 1 red capsicum, sliced; 1 cup mushrooms, sliced; FOR SERVING; 4 cups cooked rice; 2 green onions, thinly sliced; 1 tablespoon sesame seeds, optional

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This easy steak and rice bowl is loaded with tender pan-seared steak, colorful veggies, fluffy rice, and a sticky Asian-style sauce. The sweet and savory honey soy sauce coats every bite, making this an easy family dinner that tastes even better than takeout.

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.

Steak and rice bowl with sticky Asian sauce and vegetables.

The ultimate weeknight meal and cheaper than Uber Eats! 👆🏼

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🎥 MY LATEST VIDEO
❤️ Why You’ll Love This Recipe
👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
💡 Tips & Tricks
❓ FAQS
🥡 Storage & Meal Prep
Recipes to try next time

🎥 MY LATEST VIDEO

❤️ Why You’ll Love This Recipe

Packed with flavor: Tender steak and colorful veggies are coated in a sticky, sweet and savory Asian-style sauce.

Easy family dinner: This steak and rice bowl is simple to make and easy to customize with your family’s favorite vegetables.

Wholesome and filling: With steak, vegetables and rice in every bowl, it makes a satisfying all-in-one meal.

Great for leftovers: Store the steak, veggies and rice separately for an easy lunch or dinner the next day.

Steak and vegetables coated in sticky Asian sauce.

🥄 Ingredients & Substitutions

Here are the key ingredients you’ll need to make this steak and rice bowl. See the recipe card below for the exact quantities

For the Steak:

Steak: Rump, sirloin or flank steak all work well. Slice the steak thinly against the grain for tender pieces. I usually use flank, rump or sirloin steak for this recipe. If you don't have flank steak, see my 6 flank steak alternatives for other cuts that work well.

Salt and pepper: For seasoning the steak.

Oil: Use a neutral cooking oil suitable for pan-searing.

For the Sticky Asian Sauce:

Soy sauce: Gives the sauce its salty, savory base. Use reduced-sodium soy sauce if you prefer.

Honey: Adds sweetness and helps create that sticky glaze.

Sweet chili sauce: Adds sweetness with a mild chili kick.

Sesame oil: Adds a rich, nutty flavor.

White wine vinegar: Balances the sweetness with a little acidity.

Ketchup: Helps thicken the sauce and adds a touch of sweetness and tang. Ketchup adds sweetness, acidity and body to the sticky sauce. If you've run out, these substitutes for ketchup include several easy pantry alternatives.

For the Veggies:

Capsicum and mushrooms: I love this combination, but you can use whatever vegetables your family enjoys. Broccoli, zucchini, carrots or snow peas would also work well.

To Serve:

Steamed rice: White, jasmine or brown rice all work well.

Green onions: Thinly sliced for a fresh finishing touch.

Sesame seeds: Optional, for sprinkling over the finished bowls.

👩🏼‍🍳 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 for about 2–3 minutes per side, depending on the thickness and how you like it cooked. Remove from the pan and let it rest for a few minutes before slicing thinly against the grain.

💡 Pro tip: Letting the steak rest before slicing helps keep it juicy.

2. Sauté the Veggies

In the same pan, add the sliced capsicum and mushrooms. Sauté for 3–4 minutes until tender but still slightly crisp. Remove from the pan and set aside with the steak.

Slicing cooked steak against the grain for steak rice bowls.

Sautéing sliced capsicum for steak and rice bowls.

3. Make the Sticky Asian Sauce

Add the sesame oil, white wine vinegar, honey, sweet chili sauce, ketchup and soy sauce to a small bowl and whisk until combined.

Pour the sauce into the same pan and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly and looks glossy.

4. Toss It All Together

Return the sliced steak and vegetables to the pan. Toss everything through the sticky Asian sauce and cook for another minute, or until heated through and evenly coated.

5. Assemble the Steak and Rice Bowls

Divide the warm rice between bowls and top with the sticky steak and vegetables. Finish with sliced green onions and sesame seeds, if desired.

💡 Tips & Tricks

Slice against the grain: This shortens the muscle fibers and helps keep the steak tender.
Get the pan nice and hot: A hot skillet gives the steak a good sear instead of steaming it.
Don’t overcrowd the pan: Cook the steak in batches if necessary so each piece has enough room to brown.
Let the steak rest: Give it a few minutes to rest before slicing so it stays juicy.
Don’t overcook the veggies: Keep the capsicum and mushrooms slightly crisp for the best texture.
Adjust the sauce to taste: Add a little more honey for sweetness or extra sweet chili sauce if you prefer more heat.
Make it your own: Swap the vegetables for broccoli, zucchini, carrots, or snow peas depending on what you have on hand.

A close up picture of Asian beef, capsicums, tomatoes and corn.

❓ FAQS

What steak is best for a steak and rice bowl?

Sirloin, rump or flank steak all work well. Choose a tender cut that cooks quickly and slice it thinly against the grain before serving.

What rice is best for steak rice bowls?

Jasmine rice is a great choice because it’s soft and fragrant, but regular white rice, brown rice or basmati rice will also work.

Can I make steak and rice bowls ahead of time?

Yes. Cook the steak, vegetables, sauce and rice ahead of time and store them in airtight containers in the refrigerator. Reheat before assembling your bowls.

How can I make the sticky Asian sauce less sweet?

Reduce the honey or sweet chili sauce slightly. You can then taste the sauce and adjust the sweetness before adding the steak and vegetables.

🥡 Storage & Meal Prep

Fridge: Store leftover steak, rice and vegetables in an airtight container in the refrigerator for up to 3–4 days.

Meal prep: Divide the rice, sticky steak and vegetables between individual containers for an easy grab-and-go lunch or quick family dinner. Keep any fresh herbs or toppings separate and add them just before serving.

Reheating: Reheat in the microwave until piping hot, or warm the steak and vegetables gently in a skillet over medium heat. Add a small splash of water if the sticky sauce has become too thick.

Freezing: The cooked steak and sauce can be frozen, but for the best texture I prefer making the vegetables fresh. Freeze in an airtight container and thaw overnight in the refrigerator before reheating.

Sticky Asian steak and rice bowl with capsicum and sesame seeds.

Recipes to try next time

For another easy rice-based family meal, try my pumpkin and coconut rice.

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 💚

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