Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Strip Steak Rice Bowl Recipe

  • Servings: 2-4
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Chef Stephanie Izard shares her take on a tasty rice dish using flavors from a Japanese beef rice bowl and a Korean bibimbap. This fusion dish spotlights grass-fed strip steak from New Zealand and quick pickled veggies.

We recommend preparing the pickled veggies at least one day in advance.

Tip: Scroll down to watch the recipe video.

Ingredients:

For the Bowl:

  • 1 lb. New Zealand grass-fed strip steak (Tip: Look for the Taste Pure Nature logo)
  • Canola or vegetable oil
  • 2 heads maitake mushrooms, torn into 1-inch chunks
  • 1 head bok choy, chopped
  • Kosher salt

For the Ginger Vinaigrette:

  • 1/2 cup mayonnaise
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 tablespoon sesame oil
  • 2 Thai green chilis, minced
  • 2 tablespoons yuzu kosho

For the Pickled Veggies:

  • 1 cup red onion, thinly sliced
  • 2 Fresno chilis, seeded and cut into thin rounds
  • 1 cup seasoned rice wine vinegar
  • 1/3 cup water

To assemble and serve:

  • Cooked white rice
  • Fresh mint, torn
  • Fresh cilantro, torn

Directions:

For the Pickled Veggies:

  • 1. Place the sliced onion and Fresno chilis in a resealable storage container. Pour the seasoned rice vinegar and water over the veggies, making sure they are completely submerged.
  • 2. Cover and refrigerate overnight, allowing veggies to achieve a quick pickle.

For the Ginger Vinaigrette:

  • 3. Make the vinaigrette by adding mayonnaise, soy sauce, mirin, ginger, garlic, sesame oil, green chilis and yuzu kosho to a blender or food processor and blend on low until well-combined and smooth. Set aside.

For the Bowl:

  • 4. Using a sharp knife, carefully slice the strip steak into thin slices, about 1/4-inch thick. Place the steak in a mixing bowl and toss with 1/4 cup of the ginger vinaigrette, until well coated.
  • 5. Preheat a large skillet or wok to high heat and coat with a drizzle of cooking oil.
  • 6. Once the oil is hot (but not smoking), add the coated steak to the pan and saute 3-5 minutes or until the meat is deeply caramelized and cooked through to desired doneness. Transfer the steak to a plate to rest.
  • 7. Add another drizzle of cooking oil to the same hot skillet or wok. Add the mushrooms, bok choy and a pinch of kosher salt. Sauté 2-3 minutes or until the veggies are tender and beginning to brown. Remove from heat.

To assemble and serve:

  • 8. Spoon cooked rice into serving bowls and top with ginger-marinated strip steak, sauteed mushroom, bok choy and picked veggies.
  • 9. Finish with a drizzle of ginger vinaigrette, fresh mint and cilantro.
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