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These Asian inspired steak bowls are healthy, satisfying, and full of savory, spicy, and sweet flavors! Rice bowls are topped with juicy marinated grilled steak, a fresh mango cucumber salsa, and drizzled with sriracha mayo. Great for meal prep!
If you love these Asian steak bowls, try these southwest steak bowls next!
Why You’ll Love Asian Steak Bowls
Meal Prep – There are a few steps to making these steak bowls, but they can all be prepped ahead of time. All you have to do is assemble one when you’re ready to eat it.
Healthy Balanced Dinner – I’m all about a dinner that has a good balance of protein, carbs, and fat. The more balanced the meal is the more satisfied you’ll feel after eating it.
Flavorful – Between the marinated steak, cucumber mango salad, and sriracha mayo these rice bowls are packed with flavor!
Ingredients for Steak Bowls
- Soy sauce – Provides a savory, umami flavor to the marinade. Use low sodium.
- Rice vinegar – A mild vinegar with a slight sweetness.
- Toasted sesame oil – Toasted sesame oil has a strong nutty, sesame flavor. Be sure to buy toasted and not regular sesame oil.
- Honey – Used to sweeten both the steak marinade and the sriracha mayo.
- Sriracha – A spicy, garlicy, Asian condiment. Adjust the amount depending on how spicy you like your food.
- Green onions, cilantro, ginger and garlic – Aromatics for the marinade. They give the marinade most of it’s flavor.
- Flank steak – A leaner cut of beef that is best when it’s marinated.
- Mango, English cucumber – The sweet mango and crunchy, fresh, cucumber give the bowls texture and pair beautifully with the savory grilled steak.
- Lime – Give the mango cucumber salad a tart citrus flavor.
- Mayonnaise and plain Greek yogurt – The base of the sriracha sauce. A mixture of both cuts down on the calories and fat without sacrificing the flavor.
- Rice – The base of the bowls. White or brown rice can be used.
- Avocado and sesame seeds – Both of these are optional, but I recommend using them. The avocado adds a creamy, rich flavor and healthy fats, and the sesame seeds are a nice crunchy element.
How to Make Asian Steak Bowls
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Whisk together all of the ingredients for the steak marinade. Place the flank steak into a freezer bag and pour in the marinade. Seal and massage the marinade into the steak. Let the steak marinate in the refrigerator at least an hour and up to 6 hours.
While the steak marinates make the mango cucumber salsa. Combine all of the ingredients in a mixing bowl, taste for seasoning, then cover and refrigerate until ready to use.
Make the sriracha mayo. Add the ingredients to a bowl then whisk together until smooth and creamy.
Once the steak has marinated, preheat your grill to 450° F. Remove the steak from the marinade and pat it dry. Season with extra salt and then place it on the grill grates.
Grill for 5-6 minutes, then flip it over and grill another 5-6 minutes or until medium-rare. Let the steak rest for at least 5 minutes before thinly slicing it against the grain.
To assemble to steak bowls, add some rice to a bowl. Top it with slices of steak and the cucumber mango salsa. Add on slices of avocado if desired, then drizzle with the sriracha mayo and garnish with sesame seeds.
Variations and Substitutions
- Flank steak can be substituted with skirt steak.
- To make these bowls gluten-free simply swap soy sauce with low sodium tamari.
- If you don’t like mayo, add additional Greek yogurt to the sriracha sauce.
- Swap the mango cucumber salad with the avocado cucumber salsa that I paired with these spicy salmon bowls.
- Rice can be substituted with quinoa, rice noodles, or cauliflower rice for a low carb option.
Recipe Tips
- Use a meat thermometer when you’re grilling steak to ensure you don’t overcook it. Medium-rare, which is what I recommend for cooking steak, should have an internal temperature of 130-135° F.
- Always let steak rest for at least 5 minutes before slicing it so all juices don’t leak out.
- Slice steak against the grain so that it’s more tender and easier to chew.
Meal Prep and Storage
Meal prep – The Asian beef bowls are great for meal prep! I recommend storing the rice and steak in one container and keeping the mango cucumber salsa and sriracha mayo in separate containers since you won’t be reheating them. The bowls should be eaten within 3-4 days of making them.
Storage – The steak bowls will keep for 3-4 days in airtight containers in the refrigerator.
Reheating – Reheat only the steak and rice. The salsa and sriracha mayo should be added cold to the bowls. The steak and rice can be reheated in the microwave until warm. Be careful not to microwave them too long or the steak will dry out.
Freezing – The steak can be frozen for 2-3 months. Defrost in the refrigerator overnight before using.
More Bowl Recipes
Did you make these Asian steak bowls? I’d love if you’d leave a recipe rating and review below.
Asian Steak Bowls
Ingredients
Asian Steak
- 3 tablespoons low sodium soy sauce, tamari for gluten-free
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon sriracha
- 1/3 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated or minced garlic
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds flank steak
Mango Cucumber Salsa
- 1 mango, peeled and diced
- 1 English cucumber, seeds removed and diced
- 2 green onions, sliced thin
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- Salt to taste
Sriracha Mayo
- 2 tablespoons mayonnaise
- 1/4 cup plain Greek yogurt
- 1-2 teaspoons sriracha
- 2 teaspoons honey
- Salt to taste
Other Ingredients
- 1 avocado, peeled and thinly sliced
- 2 cups cooked rice
- Sesame seeds
Instructions
- Combine all of the ingredients for the marinade in a measuring glass or bowl and whisk them together. Place the flank steak into a resealable freezer bag and pour in the marinade. Press the air out of the bag as you seal it, then massage the marinade into the meat. Let the steak marinate in the refrigerator for at least an hour an up to 6 hours.
- Combine all of the ingredients for the mango cucumber salsa in a bowl. Taste for seasoning, then cover and refrigerate until ready to use.
- Whisk together the ingredients for the sriracha mayo. Taste for seasoning, then cover and refrigerate until ready to use.
- Preheat your grill to 450-500° F. Clean the grates and oil them. Remove the steak from the marinade and pat it dry with paper towels. Sprinkle with additional salt and place it onto the grill grates. Grill for 5-6 minutes and then flip it over and grill another 5-6 minutes or until the internal temperature is 130-135° F. (medium-rare). Let it rest for 5-10 minutes before thinly slicing it against the grain.
- To assemble to bowls, add a 1/2 cup of rice to each bowl and top with slices of steak, the salsa, and slices of avocado. Drizzle with sriracha mayo and garnish with sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
