Description
This Easy Japanese Steak Bowls recipe combines thinly sliced flank steak marinated in savory Japanese barbecue sauce with roasted sweet potatoes and garlicky broccoli, served atop fragrant jasmine rice. Topped with creamy spicy mayo, avocado, sesame seeds, and green onions, this hearty and flavorful meal is perfect for a satisfying dinner in under an hour.
Ingredients
Steak and Marinade
- 1 1/2 pounds flank steak, thinly sliced
- Black pepper, to taste
- 1 cup Japanese barbecue sauce, divided
- 2 tablespoons cornstarch or flour
- 2 teaspoons garlic powder
- 2 tablespoons butter, ghee, or oil
Vegetables
- 3-4 Japanese sweet potatoes or regular sweet potatoes, cut into wedges
- 3 cups broccoli florets, chopped
- 4 cloves garlic, chopped
- 1 tablespoon olive oil or other cooking oil, divided
- Honey, for drizzling
For Serving
- Jasmine rice, cooked, for serving
- Avocado slices
- Sesame seeds
- Green onions, sliced
- 1/3 cup mayo or yogurt
- Chili flakes, to taste
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with 1 tablespoon of oil, salt, and black pepper on a baking sheet. Roast them in the oven for 20 minutes to start the cooking process.
- Prepare and Marinate Beef: Season the thinly sliced flank steak with black pepper. Toss the beef with 1/2 cup of Japanese barbecue sauce and let it marinate for 10 minutes. Then, add cornstarch (or flour) and garlic powder to the beef and toss thoroughly to coat.
- Sear the Beef: Heat butter, ghee, or oil in a large skillet over high heat. Add the marinated beef in an even layer and sear it undisturbed for 2 minutes. Toss the beef, add the remaining 1/4 cup of barbecue sauce, and cook for an additional 2–3 minutes until the sauce thickens and becomes glossy. Remove the beef from heat and add more sauce if desired.
- Prepare Broccoli and Finish Roasting Potatoes: Toss broccoli florets with 1 tablespoon oil, chopped garlic, and a pinch of salt. Meanwhile, drizzle the partially roasted sweet potatoes with honey, then place them back in the oven to roast for another 10 minutes until tender and caramelized.
- Mix Creamy Sauce: Combine the mayo (or yogurt) with chili flakes in a small bowl to create a creamy spicy sauce for the bowls.
- Assemble the Bowls: Serve jasmine rice in bowls and top with seared beef, roasted sweet potatoes, and garlic broccoli. Add avocado slices, sprinkle with sesame seeds and green onions, and drizzle with the creamy chili mayo sauce.
Notes
- You can substitute regular sweet potatoes if Japanese sweet potatoes are not available.
- Adjust chili flakes in the creamy sauce to your preferred spice level or omit for a milder flavor.
- Use yogurt instead of mayo for a lighter, tangier sauce option.
- To speed up cooking, sweet potatoes can be parboiled before roasting.
- Leftover steak bowls can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese-inspired
