Steak Rice Bowls

By Jenna Ruiz, RDN · Updated March 4, 2026

Seared sirloin over rice with a soy-ginger drizzle and quick pickled cucumber. Twenty-five minutes, steakhouse energy.

Prep

10 min

Cook

15 min

Total

25 min

Servings

4

Calories

580

Protein

44g

Carbs

55g

Fat

18g

Ingredients

• •1.5 pounds (680g) top sirloin, sliced against the grain
• •3 cups cooked jasmine rice
• •3 tablespoons low-sodium soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon grated ginger
• •2 teaspoons sesame oil
• •1 English cucumber, thinly sliced
• •Sliced scallions and sesame seeds

Instructions

1. 1

   Toss the cucumber with the rice vinegar and a pinch of salt and set aside to quick-pickle.

2. 2

   Pat the steak completely dry and season well with salt and pepper.

3. 3

   Sear in a screaming hot skillet in two batches, 90 seconds per side. Crowding the pan steams the meat.

4. 4

   Whisk the soy sauce, ginger, and sesame oil together and pour over the rested steak.

5. 5

   Build bowls with rice, steak, pickled cucumber, scallions, and sesame seeds.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions