Steak Bowl
Steak Bowl
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds lean steak, such as sirloin or flank steak
- 1 pound bok choy, trimmed and roughly chopped
- 8 ounces cremini mushrooms, sliced
- 1/2 red onion, thinly sliced
- 4 scallions, chopped
- 1 cup cilantro, fresh, roughly chopped, plus more for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Broth
- 1 1/2 cups beef broth, low sodium
- 2 tablespoons coconut aminos, or tamari
- 2 cloves garlic, minced
- 1 lime, juiced (about 1 1/2 tablespoons)
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon sesame oil
Instructions
- 1
Pat the lean steak dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan. Sear for 3-5 minutes per side for medium-rare, or to your desired doneness. Adjust cooking time based on steak thickness.
⏱️ 10 min
- 3
Remove the seared steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 4
While the steak is resting, return the same pan to medium heat. Add the sliced mushrooms and sauté for 3-5 minutes, until they begin to soften. Add the chopped bok choy and continue to sauté for another 3-4 minutes, until tender-crisp but still retaining a slight bite.
⏱️ 8 min
- 5
In a small saucepan, combine the beef broth, coconut aminos (or tamari), minced garlic, lime juice, and black pepper. Bring the mixture to a gentle simmer over medium heat. Stir in the sesame oil just before serving.
⏱️ 5 min
- 6
Thinly slice the rested steak against the grain.
⏱️ 3 min
- 7
Divide the sautéed bok choy and mushrooms among four serving bowls. Arrange the thinly sliced steak on top of the vegetables.
⏱️ 2 min
- 8
Garnish each bowl generously with thinly sliced red onion, chopped scallions, and a large amount of fresh cilantro.
⏱️ 2 min
- 9
Carefully pour a small amount of the hot broth over the ingredients in each bowl. The goal is to have enough broth to bring the flavors together without making the dish overly soupy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Bowl
For the Steak and Vegetables
- 1 1/2 pounds lean steak, such as sirloin or flank steak
- 1 pound bok choy, trimmed and roughly chopped
- 8 ounces cremini mushrooms, sliced
- 1/2 red onion, thinly sliced
- 4 scallions, chopped
- 1 cup cilantro, fresh, roughly chopped, plus more for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Broth
- 1 1/2 cups beef broth, low sodium
- 2 tablespoons coconut aminos, or tamari
- 2 cloves garlic, minced
- 1 lime, juiced (about 1 1/2 tablespoons)
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon sesame oil
Instructions
- 1
Pat the lean steak dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan. Sear for 3-5 minutes per side for medium-rare, or to your desired doneness. Adjust cooking time based on steak thickness.
⏱️ 10 min - 3
Remove the seared steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 4
While the steak is resting, return the same pan to medium heat. Add the sliced mushrooms and sauté for 3-5 minutes, until they begin to soften. Add the chopped bok choy and continue to sauté for another 3-4 minutes, until tender-crisp but still retaining a slight bite.
⏱️ 8 min - 5
In a small saucepan, combine the beef broth, coconut aminos (or tamari), minced garlic, lime juice, and black pepper. Bring the mixture to a gentle simmer over medium heat. Stir in the sesame oil just before serving.
⏱️ 5 min - 6
Thinly slice the rested steak against the grain.
⏱️ 3 min - 7
Divide the sautéed bok choy and mushrooms among four serving bowls. Arrange the thinly sliced steak on top of the vegetables.
⏱️ 2 min - 8
Garnish each bowl generously with thinly sliced red onion, chopped scallions, and a large amount of fresh cilantro.
⏱️ 2 min - 9
Carefully pour a small amount of the hot broth over the ingredients in each bowl. The goal is to have enough broth to bring the flavors together without making the dish overly soupy.
⏱️ 1 min