Asian Beef Bowls

Here is a recipe that is full of flavor and texture for a satisfying all-in-one dish. Asian Beef Bowls feature delicious steak that’s been marinated in an Asian sauce, fresh raw vegetables and rice. Each forkful delivers a well-rounded, delicious bite.

The Asian flavor really shines through, which is something I love about this dish.

Prepping Ingredients

The sirloin steak is the star of the show for the bowls. Slice it thin using Cutco’s 6-3/4″ Petite Carver. Cut the meat while it’s still cold to make it easier to slice.

The steak is tossed into a marinade made of coconut aminos, rice vinegar, honey, garlic and ginger. Because the steak is cut thin, the marinade really takes hold giving it its bold flavor.

Also make a second batch of the marinade and set it aside to use for cooking the beef.

Next prepare the vegetables.

Use a sharp 7-5/8″ Petite Chef knife to chop the green onions, but keep the green and white parts separate.

The white parts of the onion will be used when cooking the steak and the green parts will be sprinkled on top at the end.

To dice the cucumber, Cutco’s 6″ Vegetable Knife works great. Dice it up into bite-size pieces and then use the flat blade to scoop the cucumber up to place into a bowl.

Shred a couple of carrots to toss in and then cut up an avocado. The 4″ Gourmet Paring Knife is a good size for prepping the avocado.

For the vegetables feel free to switch it up. Toss in some radishes, snow peas or even some broccoli.

Making the Beef Bowls

Cook the strips of marinated steak in a skillet over medium heat. When the beef is close to done, add the additional marinade and the white part of the onion and cook until the onion is soft.

Add rice to six bowls then layer on the steak and fresh vegetables, and get ready to tantalize your taste buds.

Because these Asian Beef Bowls are deconstructed, they’re easy to adapt to everyone’s taste. The protein and vegetables are all interchangeable. You can use cauliflower rice in place of regular rice for a low-carb option. You can also use ground turkey or chicken in place of the steak.

I get a lot of questions about coconut aminos. They are great to use because they are soy free, making it a good choice for people with soy allergies. They’re also gluten free and have less sodium.

You could easily make these Asian Beef Bowls with leftover steak, but you would want to cook the steak in the marinade a little bit to give it that Asian flavor.

Nutrition (per serving): 447kcal, 14.8g total fat, 119mg cholesterol, 1676mg sodium, 44.2g carbohydrate, 6.3g fiber, 37.5g protein