Description
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.
Ingredients
- 700 grams of steak (rump, sirloin, or flank)
- salt and pepper to taste
- 1 tablespoon neutral cooking oil
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 red capsicum, sliced
- 1 cup mushrooms, sliced
- FOR SERVING
- 4 cups cooked rice
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, optional
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.
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.
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 steamed rice between bowls. Top with the sticky Asian steak and vegetables, then finish with sliced green onions and sesame seeds.
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 for 2–3 minutes, stirring occasionally, until it becomes glossy and thick enough to coat the steak and vegetables.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Family Dinners, Main Course, Sauces
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: per serving
- Calories: 815 kcal
- Sugar: 31 g
- Fat: 27 g
- Carbohydrates: 83 g
- Protein: 59 g