Thai Steak Bowl
Thai Steak Bowl
Ingredients
For the Steak Marinade
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
For the Zesty Topping
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame oil
For Serving
- 3 cups white rice, cooked, hot
- 1 tablespoon neutral cooking oil, such as canola or vegetable oil, as needed for cooking steak
Instructions
- 1
In a medium bowl, combine the cubed sirloin steak, soy sauce, oyster sauce, and brown sugar. Mix thoroughly until all the steak pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the steak is marinating, prepare the zesty topping. In a small bowl or measuring cup, whisk together the honey, fish sauce, lime juice, finely chopped red onion, chopped cilantro, red pepper flakes, and sesame oil. Set aside.
⏱️ 10 min
- 3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral cooking oil. Once the oil is shimmering, add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not pour in excess marinade.
⏱️ 2 min
- 4
Sear the steak for 2-3 minutes per side, turning with tongs, until browned and cooked to your desired level of doneness (medium-rare to medium is recommended for tenderness). Remove the cooked steak from the pan and set aside.
⏱️ 8 min
- 5
To assemble the bowls, divide the hot cooked white rice among 4 serving bowls. Arrange the seared steak cubes over the rice.
⏱️ 3 min
- 6
Generously spoon the prepared zesty topping over the steak and rice in each bowl. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Steak Bowl
Ingredients
For the Steak Marinade
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
For the Zesty Topping
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame oil
For Serving
- 3 cups white rice, cooked, hot
- 1 tablespoon neutral cooking oil, such as canola or vegetable oil, as needed for cooking steak
Instructions
- 1
In a medium bowl, combine the cubed sirloin steak, soy sauce, oyster sauce, and brown sugar. Mix thoroughly until all the steak pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the steak is marinating, prepare the zesty topping. In a small bowl or measuring cup, whisk together the honey, fish sauce, lime juice, finely chopped red onion, chopped cilantro, red pepper flakes, and sesame oil. Set aside.
⏱️ 10 min - 3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral cooking oil. Once the oil is shimmering, add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not pour in excess marinade.
⏱️ 2 min - 4
Sear the steak for 2-3 minutes per side, turning with tongs, until browned and cooked to your desired level of doneness (medium-rare to medium is recommended for tenderness). Remove the cooked steak from the pan and set aside.
⏱️ 8 min - 5
To assemble the bowls, divide the hot cooked white rice among 4 serving bowls. Arrange the seared steak cubes over the rice.
⏱️ 3 min - 6
Generously spoon the prepared zesty topping over the steak and rice in each bowl. Serve immediately.
⏱️ 2 min