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Spicy Garlic Butter Steak Rice Bowls

Juicy, seared garlic butter steak strips served over fluffy rice with a spicy creamy drizzle and fresh scallions.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Bowl Base
  • 1 lb flank steak or sirloin sliced thin against the grain
  • 2 cups jasmine rice cooked
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 2 tbsp soy sauce low sodium
  • 0.5 tsp black pepper
Spicy Drizzle & Garnish
  • 0.25 cup mayonnaise
  • 1-2 tbsp sriracha to taste
  • 2 stalks green onions chopped
  • 1 tsp sesame seeds

Equipment

  • Large skillet or cast iron pan
  • Saucepan or Rice Cooker
  • Chef's knife
  • Mixing Bowl

Method
 

  1. Cook rice according to package directions and set aside.
  2. Pat steak dry and season generously with salt and pepper.
  3. Heat olive oil in a skillet over high heat until shimmering.
  4. Sear steak strips for 2-3 minutes per side until browned.
  5. Reduce heat, add butter and garlic, tossing meat to coat.
  6. Stir in soy sauce to deglaze the pan, then remove from heat.
  7. Whisk mayonnaise and sriracha together in a small bowl.
  8. Assemble bowls with rice, steak, spicy drizzle, and green onions.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to avoid overcooking the steak.