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Delicious savory Asian beef bowls garnished with fresh vegetables

Asian Steak Bowls

A delightful and vibrant dish that brings bold flavors and fresh ingredients, featuring marinated flank steak with mango and cucumber salsa.
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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, Fusion
Calories: 675
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons low sodium soy sauce Provides a savory umami base.
  • 3 tablespoons rice vinegar Adds tanginess.
  • 1 tablespoon toasted sesame oil Adds a nutty flavor.
  • 2 tablespoons olive oil For richness and blending.
  • 2 tablespoons honey Provides subtle sweetness.
  • 1 teaspoon sriracha Adds a hint of heat.
  • 1/3 cup sliced green onions For a fresh crunch.
  • 1/4 cup chopped cilantro For a herbaceous note.
  • 1 tablespoon grated fresh ginger Adds zesty warmth.
  • 1 teaspoon grated or minced garlic Infuses aromatic depth.
  • to taste salt and freshly ground black pepper Essential for seasoning.
  • 1.5 pounds flank steak Juicy and flavorful protein.
For the Mango Cucumber Salsa
  • 1 mango peeled and diced For tropical sweetness.
  • 1 English cucumber with seeds removed and diced Provides crunchy texture.
  • 2 green onions thinly sliced Adds visual appeal.
  • 2 tablespoons chopped cilantro Reinforces freshness.
  • 1 lime juiced Adds acidity.
  • to taste salt For seasoning.
For the Sriracha Mayo
  • 2 tablespoons mayonnaise Creamy element.
  • 1/4 cup plain Greek yogurt Adds creaminess.
  • 1-2 teaspoons sriracha For the kick.
  • 2 teaspoons honey Balances the heat.
  • to taste salt Season for depth.
For Assembly
  • 1 avocado peeled and thinly sliced For creamy texture.
  • 2 cups cooked rice Base for the bowls.
  • to taste sesame seeds For garnish.

Method
 

Marinating the Steak
  1. In a measuring glass or bowl, combine all the marinade ingredients and whisk until combined.
  2. Place flank steak in a resealable bag, pour the marinade over, and massage it into the meat.
  3. Let it marinate in the refrigerator for at least an hour, up to 6 hours.
Preparing the Salsa
  1. In a bowl, combine all salsa ingredients and mix well.
  2. Taste for seasoning, cover, and refrigerate until ready to use.
Making the Sriracha Mayo
  1. Whisk together mayonnaise, Greek yogurt, sriracha, honey, and a pinch of salt in a bowl.
  2. Adjust seasoning if needed, cover, and refrigerate.
Grilling the Steak
  1. Preheat your grill to 450-500°F and oil the grates.
  2. Remove steak from marinade, pat dry, sprinkle with salt, and grill for 5-6 minutes on each side.
  3. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
Assembling the Bowls
  1. Start with ½ cup of cooked rice in each bowl.
  2. Top with grilled steak slices, salsa, avocado, drizzle with sriracha mayo, and garnish with sesame seeds.

Notes

Marinating longer enhances flavor. Use a meat thermometer for desired doneness. Feel free to add extra veggies. Pre-cooked rice pouches are a quick alternative.