Strip Steak Rice Bowl Recipe
- Servings: 2-4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
This take on a tasty rice dish uses flavors from a Japanese beef rice bowl and a Korean bibimbap combined with grass-fed strip steak from New Zealand and quick pickled veggies.
We recommend preparing the pickled veggies at least one day in advance.
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.