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Easy Japanese Steak Bowls Recipe

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4 from 6 reviews

These Easy Japanese Steak Bowls combine tender marinated flank steak with roasted sweet potatoes and garlicky broccoli served over fluffy jasmine rice. The steak is seared to perfection in a skillet with a savory Japanese barbecue sauce glaze, while the sides are roasted to bring out their natural sweetness and flavor. Finished with a creamy, spicy mayo-based sauce and topped with avocado, sesame seeds, and green onions, this bowl is a comforting and flavorful meal perfect for weeknight dinners.

Ingredients

Steak and Sauce

  • 1 1/2 pounds flank steak, thinly sliced
  • Black pepper, to taste
  • 1 cup Japanese barbecue sauce, divided
  • 2 tablespoons cornstarch or flour
  • 2 teaspoons garlic powder
  • 2 tablespoons butter, ghee, or oil

Roasted Vegetables

  • 3-4 Japanese sweet potatoes or sweet potatoes, cut into wedges
  • 1 tablespoon oil (for sweet potatoes)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon oil (for broccoli)
  • 3 cups broccoli florets, chopped
  • 4 cloves garlic, chopped
  • Honey, for drizzling

Serving and Garnishes

  • Jasmine rice, for serving
  • Avocado, sliced, for topping
  • Sesame seeds, for topping
  • Green onions, sliced, for topping
  • 1/3 cup mayonnaise or yogurt
  • Chili flakes, to taste

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 425° F (220° C). Toss the sweet potato wedges with 1 tablespoon of oil, salt, and black pepper on a baking sheet. Roast for 20 minutes.
  2. Prepare the Steak: Season the thinly sliced flank steak with black pepper. Toss the beef with 1/2 cup of Japanese barbecue sauce and let it marinate for 10 minutes. Add cornstarch and garlic powder to the beef and toss well to coat evenly.
  3. Cook the Steak: Heat butter, ghee, or oil in a large skillet over high heat. Add the steak in an even layer and sear without stirring for 2 minutes. Toss the beef, add the remaining 1/4 cup of barbecue sauce, and cook for an additional 2 to 3 minutes until the sauce thickens and becomes glossy. Remove from heat and add extra sauce if desired.
  4. Prepare Broccoli and Finish Roasting: Toss the chopped broccoli with 1 tablespoon of oil, chopped garlic, and a pinch of salt. Drizzle the partially roasted sweet potatoes with honey. Place both the broccoli and sweet potatoes back in the oven and roast for an additional 10 minutes until tender and caramelized.
  5. Make Creamy Sauce: In a small bowl, stir together the mayonnaise or yogurt with chili flakes to taste to create a creamy, spicy sauce.
  6. Assemble the Bowls: Serve the cooked steak, roasted sweet potatoes, and garlicky broccoli over a bed of jasmine rice. Top with sliced avocado, sesame seeds, green onions, and drizzle with the creamy chili sauce.

Notes

  • For a gluten-free version, ensure the Japanese barbecue sauce is gluten-free or make homemade sauce.
  • Flank steak should be sliced thinly against the grain for tender bites.
  • Adjust chili flakes in the creamy sauce according to your spice preference.
  • Leftovers reheat well in a skillet or microwave, but sweet potatoes are best fresh.
  • You can substitute sweet potatoes with regular potatoes, though the flavor will differ slightly.

Find it online: https://yumntasty.com/easy-japanese-steak-bowls-recipe/