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Easy Japanese Steak Bowls Recipe

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4 from 3 reviews

This Easy Japanese Steak Bowls recipe features tender flank steak marinated in savory Japanese barbecue sauce, paired with roasted sweet potatoes and garlicky broccoli, served over fragrant jasmine rice. Topped with creamy, spicy sauce, avocado, sesame seeds, and green onions, this bowl is a delicious, balanced, and satisfying meal perfect for weeknight dinners.

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

Roasted Vegetables

  • 3-4 Japanese sweet potatoes or regular sweet potatoes, cut into wedges
  • 1 tablespoon oil (for potatoes)
  • Salt, to taste
  • Black pepper, to taste
  • 3 cups broccoli florets, chopped
  • 1 tablespoon oil (for broccoli)
  • 4 cloves garlic, chopped
  • Honey, for drizzling

For Serving

  • Jasmine rice, cooked, for serving
  • Avocado, sliced, for topping
  • Sesame seeds, for topping
  • Green onions, sliced, for topping

Creamy Sauce

  • 1/4 cup Japanese barbecue sauce
  • 1/3 cup mayo or yogurt
  • Chili flakes, to taste

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with 1 tablespoon of oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes to soften and start caramelizing.
  2. Prepare Steak Marinade: Season the thinly sliced flank steak with black pepper. Toss with 1/2 cup of the Japanese barbecue sauce and let marinate for 10 minutes to absorb the flavors.
  3. Coat Steak: Add cornstarch (or flour) and garlic powder to the marinated beef, tossing to coat evenly. This will help thicken the sauce during cooking and add a nice texture to the steak.
  4. Sear the Steak: Heat butter, ghee, or oil in a large skillet over high heat. Add the beef in an even layer and sear undisturbed for 2 minutes to develop a nice crust. Toss the steak pieces, add the remaining 1/4 cup barbecue sauce, and cook for another 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat and add more sauce if desired.
  5. Prepare Broccoli: Toss the broccoli florets with 1 tablespoon of oil, chopped garlic, and a pinch of salt. Set aside while the sweet potatoes finish roasting.
  6. Finish Roasting Vegetables: Drizzle the roasted sweet potatoes with honey for a touch of sweetness. Add the broccoli mixture to the baking sheet or separate sheet and roast everything for an additional 10 minutes until broccoli is tender and sweet potatoes are caramelized.
  7. Make Creamy Sauce: Stir together the 1/4 cup Japanese barbecue sauce, mayo (or yogurt), and chili flakes in a small bowl to create a creamy, spicy sauce to complement the bowl.
  8. Assemble the Bowls: Serve the cooked steak, roasted sweet potatoes, and broccoli over a bed of jasmine rice. Top with sliced avocado, sesame seeds, green onions, and drizzle with the creamy sauce. Enjoy your hearty and flavorful Japanese Steak Bowls!

Notes

  • You can substitute the Japanese barbecue sauce with teriyaki sauce if preferred, though it will alter the flavor slightly.
  • For a gluten-free version, ensure the barbecue sauce and cornstarch are gluten-free.
  • Adjust chili flakes in the creamy sauce to control the heat level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use yogurt instead of mayo in the creamy sauce for a lighter alternative.
  • If Japanese sweet potatoes are unavailable, regular sweet potatoes work well.

Find it online: http://recipesbyliza.com/easy-japanese-steak-bowls-recipe/