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Savory teriyaki steak bowls with vegetables and rice

Asian Steak Bowls

Delicious and satisfying Asian Steak Bowls featuring marinated flank steak, fresh vegetables, and creamy toppings, perfect for busy weeknights or special dinners.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3 tablespoons low sodium soy sauce Use tamari for gluten-free
  • 3 tablespoons rice vinegar Offers a tangy kick
  • 1 tablespoon toasted sesame oil Adds a warm, nutty aroma
  • 2 tablespoons olive oil For rich flavor
  • 2 tablespoons honey Provides a gentle sweetness
  • 1 teaspoon sriracha Perfect for a spicy punch
  • 1/3 cup sliced green onions Adds a fresh and crisp element
  • 1/4 cup chopped cilantro Releases a bright and herbaceous aroma
  • 1 tablespoon grated fresh ginger For warmth and depth
  • 1 teaspoon grated or minced garlic Gives that classic savory kick
  • Salt and freshly ground black pepper To taste for seasoning
For the bowl assembly
  • 1 1/2 pounds flank steak The star of the dish
  • 1 mango Peeled and diced for juicy sweetness
  • 1 English cucumber seeds removed and diced For freshness
  • 2 green onions sliced thin Enhance flavor and texture
  • 2 tablespoons chopped cilantro For garnish
  • 1 lime juiced To brighten the dish
  • Salt To taste
  • 2 tablespoons mayonnaise For creaminess
  • 1/4 cup plain Greek yogurt Adding tangy richness
  • 1-2 teaspoons sriracha For an extra kick
  • 2 teaspoons honey For balance
  • Salt To taste for seasoning
  • 1 avocado peeled and thinly sliced For creamy texture
  • 2 cups cooked rice Serving as a hearty base
  • Sesame seeds To sprinkle on top for crunch

Method
 

Marinating the Steak
  1. In a measuring glass or bowl, combine all the marinade ingredients: soy sauce, rice vinegar, sesame oil, olive oil, honey, sriracha, sliced green onions, chopped cilantro, grated ginger, minced garlic, and a pinch of salt and pepper. Whisk the mixture until fully blended.
  2. Place the flank steak into a resealable freezer bag and pour in the marinade. Remove as much air as possible, seal the bag, and massage the marinade into the steak.
  3. Allow it to marinate in the refrigerator for at least one hour, and up to six hours for maximum flavor absorption.
Making the Salsa
  1. In a separate bowl, combine diced mango, cucumber, sliced green onions, chopped cilantro, lime juice, and a sprinkle of salt.
  2. Mix well and taste for seasoning. Cover the bowl and refrigerate until ready to serve.
Preparing the Sriracha Mayo
  1. In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and a dash of salt.
  2. Adjust the spiciness to your preference and refrigerate until needed.
Grilling the Steak
  1. Preheat your grill to 450-500°F. Clean the grill grates and apply oil to prevent sticking.
  2. Remove the steak from the marinade and pat it dry with paper towels. Season with additional salt if desired.
  3. Place the steak on the sizzling grill. Grill for 5-6 minutes on one side, then flip and grill for another 5-6 minutes until the internal temperature reaches 130-135°F for medium-rare.
  4. After grilling, let the steak rest for 5-10 minutes to retain its juices before slicing it thinly against the grain.
Assembling the Bowls
  1. Begin by adding 1/2 cup of cooked rice to each bowl.
  2. Top the rice with the sliced steak, refreshing mango cucumber salsa, and avocado slices.
  3. Drizzle the bowls with sriracha mayo and finish with a sprinkle of sesame seeds for a delightful crunch.

Notes

For even more flavor, consider adding a splash of lime juice over the assembled bowls just before serving. If you prefer an alternative to flank steak, try sirloin or ribeye, which also grill beautifully and offer rich flavors. Use a meat thermometer to ensure your steak reaches the desired doneness.