Dinner gets a flavorful upgrade with a Steak Rice Bowl featuring seared marinated flank steak and fluffy white rice. The marinade of soy sauce, honey, and sesame oil adds savory sweetness to the tender beef, which gets a quick sear for rich browning. Piled high over rice and sprinkled with green onions, this is a satisfying and quick meal ready in just 30 minutes.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Steak Rice Bowl
For the steak
- Flank Steak – Thinly sliced against the grain for maximum tenderness.
- Soy Sauce – Adds that deep umami flavor we all love.
- Rice Vinegar – A touch of tang to balance the richness.
- Honey – Just a hint of sweetness to round everything out.
- Toasted Sesame Oil – Don’t skip this—it’s the secret flavor booster.
- Garlic – Freshly minced, please! It makes all the difference.
- Fresh Ginger – Grated for that warm, zesty kick.
- Vegetable Oil – Perfect for getting that beautiful sear.
For the bowl
- White Rice – Hot and freshly cooked is the way to go here.
- Green Onions – Thinly sliced for a fresh, crisp garnish.
- Toasted Sesame Seeds – A little sprinkle for crunch and nuttiness.
Cook Time for Easy Steak Rice Bowl
I love how quickly this Steak Rice Bowl comes together on busy evenings. The marinade works its magic while you prep the rest, making the whole process feel effortless.
You’ll spend about 20 minutes prepping and just 10 minutes cooking for a total of 30 minutes from start to finish. It’s one of those quick stir-fry steak rice meals that feels special without keeping you in the kitchen all night.
If you’re looking for other fast dinner ideas, check out my cilantro lime chicken for another 30-minute wonder.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 10 minutes | 30 minutes |
How to Make Steak Rice Bowl Recipe
Creating this beautiful bowl is simpler than you might think. I’ll walk you through each step just like I would if you were standing here in my Provençal kitchen.
Step 1: Marinate the Steak
In a medium bowl, whisk together 1/3 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons toasted sesame oil, 3 cloves minced garlic, and 1 tablespoon grated ginger until fully combined. Add 1 1/2 pounds thinly sliced flank steak to the bowl and toss gently with tongs until all pieces are evenly coated. Let the steak marinate at room temperature for 15 minutes to absorb the flavors.
Step 2: Heat the Pan
While the steak marinates, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Test the heat by adding a drop of water; it should sizzle immediately.
Step 3: Cook the Steak
Using tongs, transfer the steak to the hot skillet, arranging it in a single layer. Reserve the excess marinade in the bowl. Cook the steak undisturbed for 2–3 minutes to develop a golden brown sear on one side.
Step 4: Finish the Dish
Flip the steak slices and cook for an additional 1–2 minutes until the meat is tender but fully cooked. Pour the reserved marinade into the skillet and cook for 1 more minute, stirring constantly with a wooden spoon, until the sauce thickens slightly and coats the steak.
Step 5: Assemble Bowls
Place 1 cup of hot cooked white rice into each of 4 bowls. Spoon the glazed steak and pan sauce evenly over the rice. Garnish each bowl with thinly sliced green onions and a sprinkle of 1 tablespoon toasted sesame seeds before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Steak Rice Bowl even more special. These are the little touches that turn a good meal into something memorable.
- Flavor Swap: Try using coconut aminos instead of soy sauce for a slightly sweeter, less salty profile. It works beautifully with the sesame and ginger notes.
- Diet Tweaks: For a lower-carb version, swap the white rice for cauliflower rice or quinoa. The savory soy ginger steak over rice becomes just as satisfying with these alternatives.
- Texture Fix: Make sure your skillet is properly heated before adding the steak. That initial sizzle creates the perfect crust on your pan-seared flank steak with rice.
- Storage Tip: Leftovers keep beautifully for up to 3 days. Store components separately and reheat gently – the steak especially benefits from a quick warm-up rather than a full blast. For more storage ideas, check out my vegan burrito bowl guide which uses similar principles.
If you love Asian rice bowls, you might also enjoy experimenting with different cuts. My guide to sous vide flank steak offers another approach to achieving incredibly tender results.
Steak Rice Bowl
Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon vegetable oil
- 4 cups cooked white rice hot
- 2 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
Equipment
- skillet or wok
- tongs
Method
- In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the marinade. Add the thinly sliced steak to the bowl, tossing until all pieces are evenly coated. Let the steak marinate for at least 15 minutes at room temperature.
- While the steak marinates, heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and a drop of water sizzles immediately.
- Using tongs, add the steak to the hot skillet in a single layer, reserving the excess marinade in the bowl. Cook the steak for 2-3 minutes without moving it to allow it to develop a brown sear.
- Flip the steak slices and cook for an additional 1-2 minutes, until the steak is cooked through but still tender. Pour the reserved marinade into the skillet and cook for one more minute, stirring constantly, until the sauce thickens slightly and coats the steak.
- Divide the hot cooked rice evenly among four bowls. Spoon the glazed steak and any pan sauce over the rice. Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Steak Rice Bowl isn’t just delicious—it’s also packed with nourishing ingredients that make me feel good about serving it to my family. Between the lean protein and adaptable components, it’s a meal that supports both flavor and well-being.
Flank steak provides high-quality protein for muscle maintenance, while the ginger and garlic offer anti-inflammatory benefits. Using low-sodium soy sauce and controlling the honey amount helps keep sodium and sugar in check. For those monitoring macros, this savory soy ginger steak over rice offers a balanced profile that can be tweaked to your needs.
If you’re looking for other nutritious bowl options, my salmon farro bowl provides excellent omega-3s, and the ultimate smoothie bowl makes for a nutrient-packed breakfast. For authoritative guidance on selecting sirloin for rice bowls, I often reference expert sources to ensure I’m choosing the best cuts.
| Nutrient | Approximate Amount | Health Benefit |
|---|---|---|
| Protein | 35g per serving | Muscle repair & satiety |
| Iron | 20% DV | Energy production |
| Fiber | 2g (with brown rice) | Digestive health |
A Lighter Version of Steak Rice Bowl
I’ve learned that sometimes we want all the flavor with a little less indulgence, and this Steak Rice Bowl adapts beautifully to lighter preferences. With a few simple tweaks, you can create a meal that feels just as satisfying but aligns with your health goals.
For a lower-calorie version, try using lean sirloin instead of flank steak and reduce the honey by half. Swap white rice for cauliflower rice—it soaks up the savory sauce wonderfully while keeping carbs in check. You can also increase the green onions and add shredded carrots for extra volume and nutrients without adding many calories.
If you enjoy these healthier adaptations, you might love my ground beef rice bowl which uses lean ground beef for a different texture. For completely different protein options, my easy grilled chicken breast offers another lean foundation for bowl meals.
Thoughtful Tips for Special Diets
Over the years, I’ve cooked for friends and family with various dietary needs, and I’ve discovered that this Steak Rice Bowl can gracefully adapt to almost any requirement. It’s all about making thoughtful swaps that keep the spirit of the dish alive while honoring health needs.
For sugar-conscious versions, I replace honey with a natural sweetener like stevia or xylitol—just a teaspoon does the trick without spiking blood sugar. Using coconut aminos instead of soy sauce creates a lower-sodium, diabetic-friendly option that still delivers that umami richness we love. Portion control helps too—I serve a smaller amount of rice and extra vegetables for better glycemic control.
Remember that even small adjustments can make this sesame ginger beef rice bowl work for your specific needs while keeping all the comfort and flavor that makes it special.
How to Serve Steak Rice Bowl
I’ll never forget the first time I served this Steak Rice Bowl to my book club—the silence that fell over the table spoke volumes. Now it’s my go-to meal when I want to create that warm, communal feeling where everyone gathers around the kitchen island, sharing stories between bites.
For perfect pairings, I love serving this with a simple cucumber salad or quick-pickled vegetables to cut through the richness. A cold beer or iced green tea complements the savory flavors beautifully. For plating, I use wide, shallow bowls that show off all the components—that beautiful sear on the steak, the fluffy rice, and those colorful garnishes.
If you’re looking for other crowd-pleasing dishes, my bang bang chicken fried rice brings similar comfort, and these chicken burgers make another easy option for gatherings. Whether it’s a busy Tuesday or a weekend dinner party, this tender marinated steak with fluffy rice always feels like coming home.
Mistakes to Avoid
When I first started making this steak rice bowl, I learned a few things the hard way. I remember one dinner where the steak turned out tough and chewy, and my husband kindly suggested we order pizza instead. Since then, I’ve perfected my method to avoid those common pitfalls.
One big mistake is not letting the steak rest after cooking. If you slice it right away, all those wonderful juices run out, leaving you with dry meat. Always let your pan-seared flank steak with rice rest for at least five minutes before slicing. Another error is overcrowding the pan, which steams the meat instead of giving it that beautiful sear we love. Cook in batches if needed to ensure each piece gets proper contact with the hot surface.
Finally, be careful not to over-marinate. While the savory soy ginger steak over rice benefits from marinating, leaving the steak in the acidic mixture for too long can make the texture mushy. For best results, marinate for the recommended time only. For more expert tips on getting that perfect sear, check out these Korean steak marinade techniques from Weber. If you’re looking for other easy meals, my Big Mac bowls offer a fun twist on classic flavors, and this sous vide flank steak method ensures perfect results every time.
How to Store Steak Rice Bowl
My neighbor Sarah, a busy nurse, once told me this steak rice bowl saved her week when she made a double batch on Sunday. She was able to enjoy quick stir-fry steak rice meals all week long between her shifts. Proper storage truly makes this dish a lifesaver for busy schedules.
For the best results, store each component separately in airtight containers. The tender marinated steak with fluffy rice will keep well in the refrigerator for up to three days. The rice stays fluffier when stored alone, and the steak reheats better when not mixed with the sauce beforehand. When you’re ready to eat, gently reheat the steak and rice separately, then assemble your bowl with fresh garnishes.
You can also freeze the cooked steak for up to two months. I like to slice it first and freeze it in portion-sized bags with a bit of the sauce. When craving strikes, simply thaw overnight in the refrigerator. For other make-ahead ideas, my Snickers salad protein bowl is another great option, and this vegan burrito bowl stores beautifully for plant-based meals.
Try This Steak Rice Bowl Yourself
I’ll never forget the first time my daughter asked to help me make this sesame ginger beef rice bowl—she was barely tall enough to see over the counter, but she carefully arranged each topping with such pride. Now it’s our Thursday night tradition, and I love watching her confidence grow in the kitchen.
This steak rice bowl recipe has become more than just a meal in our home; it’s a canvas for creativity and connection. Whether you’re cooking for one after a long day or feeding a hungry family, this versatile dish adapts to your mood and moment. The combination of savory, sweet, and fresh flavors never fails to satisfy.
I hope this recipe brings as much joy to your table as it has to mine. For more inspiration, try my shrimp noodle bowl for seafood lovers, or these BBQ chicken breasts for your next grill night. If you’re craving Mexican flavors, my cilantro lime chicken is always a hit, and for steak perfection, don’t miss this sous vide filet mignon method. For something completely different, these dishwasher sous vide steak techniques might surprise you!
Frequently Asked Questions
What goes in a steak rice bowl?
A classic steak rice bowl typically includes tender sliced steak served over fluffy rice with a savory sauce. Common additions are sautéed vegetables like bell peppers and onions, along with fresh garnishes such as green onions, sesame seeds, and sometimes a fried egg. The beauty of this Asian rice bowls concept is how customizable it is to your preferences.
Do steak and rice go together?
Absolutely! Steak and rice are a fantastic combination that creates a balanced meal with protein, carbohydrates, and endless flavor possibilities. The rice acts as a neutral base that soaks up the delicious steak juices and sauce, making each bite more satisfying. This pairing is popular in many cuisines worldwide for good reason.
Are rice bowls actually healthy?
Rice bowls can be very healthy when prepared with mindful ingredients. Using lean cuts of steak, brown rice, and plenty of vegetables creates a nutrient-dense meal. The key is balancing portions and choosing wholesome components—this easy steak rice bowl offers protein, fiber, and essential nutrients in one convenient dish.
What is the best cut of steak for a bowl?
For steak rice bowls, I prefer flank steak or sirloin because they’re lean, flavorful, and slice beautifully against the grain. These cuts absorb marinades well and cook quickly, making them perfect for selecting sirloin for rice bowls. Ultimately, the best cut depends on your texture preference and budget.
More Bowl Recipes You’ll Love
If this steak rice bowl sparked your creativity, you’ll adore these other bowl meals that bring comfort and flavor to your table.
Salmon Farro Bowl – Hearty farro meets crispy salmon and lemon herb dressing for a Mediterranean-inspired meal.
Vegan Burrito Bowl – All your favorite burrito flavors in a fresh, plant-powered bowl that’s perfect for lunch.
Bang Bang Chicken Fried Rice – Spicy, sweet, and absolutely addictive—this bowl brings takeout flavors home.
Ultimate Smoothie Bowl – Start your day with this vibrant, nutrient-packed bowl that feels like dessert for breakfast.
