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Steak Rice Bowl Recipes for Flavor and Filling Meals
Emily

Steak Rice Bowl

A quick Japanese-American fusion dish combining tender steak, rich soy-mirin sauce, and warm rice for an indulgent yet easy dinner. Garnished with toasted sesame seeds and scallions for maximum flavor impact.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese-American fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 large ribeye or strip steak (1.5-2 lbs)
  • 2 tbsp cowboy butter rub (1 tbsp garlic powder, 1 tbsp salt, 1 tsp chili flakes)
  • ¼ cup canola or avocado oil
  • Donburi sauce (½ cup soy sauce, ¼ cup mirin, ¼ cup non-alcoholic bourbon substitute, ¼ cup sugar)
  • 1 egg yolk (optional)
  • 1.5 cups long-grain cooked white rice
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chopped scallions or chives

Method
 

  1. Preheat oven to 250°F (125°C)
  2. Pat steak dry and season evenly with cowboy butter rub
  3. Heat oil in cast iron skillet over medium-high until shimmering
  4. Sear steak 2-3 minutes per side for medium-rare
  5. Transfer skillet to oven and slow-cook 8-10 minutes
  6. While steak rests, cook donburi sauce: Combine soy sauce, mirin, touted using previous instructionssubstitute, and sugar in oven-safe skillet
  7. Simmer 3-4 minutes until reduced by half
  8. Thinly slice steak against grain and portion over rice
  9. Drizzle sauce and garnish with egg yolk, sesame seeds, and scallions

Notes

Use boneless top sirloin as steak alternative
For vegan butter substitute, use garlic-herb margarine
Reduce sugar to 2 tbsp when omitting egg yolk for keto version