Easy Japanese Steak Bowls
×Category: Main Course Ingredients | Type: Beef | Servings: 6 | By: The Mikey
Protein 35g • Carbs 70g (Fiber 8g) • Fat 30g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Brothers’ favorite Japanese steak bowls with roasted sweet potatoes, broccoli, rice, and a creamy sauce.
Ingredients
- Flank Steak (Sliced): 1 1/2 Lbs.
- Black Pepper
- Japanese Barbecue Sauce: 1 Cup
- Cornstarch Or Flour: 2 TBSP
- Garlic Powder: 2 TSP
- Butter (ghee or oil): 2 TBSP
- Japanese Sweet Potatoes/Sweet Potatoes (cut into wedges cut into wedges cut into wedges, cut into wedges): 3
- Broccoli Florets (Chopped): 3 Cup
- Garlic (Chopped): 4 Clove
- Avocado (sesame seeds and green onions for serving for serving for serving, sesame seeds and green onions for serving)
- Jasmine Rice (for serving for serving for serving, for serving)
- Japanese Barbecue Sauce: 1/4 Cup
- Mayo (or yogurt): 1/3 Cup
- Chili Flakes
Instructions
- Preheat oven to 425° F.
- Toss sweet potatoes with 1 tablespoon oil, salt, and pepper on a baking sheet.
- Roast 20 minutes.
- Season the beef with pepper.
- Toss with 1/2 cup sauce; let sit 10 minutes.
- Add cornstarch and garlic powder; toss to coat.
- Heat butter or ghee in a large skillet over high.
- Add beef in an even layer; sear undisturbed 2 minutes.
- Toss the beef, add the remaining 1/4 cup sauce, and cook for 2–3 minutes, until thick and glossy.
- Remove from heat.
- Add more sauce, if desired.
- Toss broccoli with 1 tablespoon oil, garlic, and a pinch of salt.
- Drizzle the potatoes with honey, and roast 10 minutes.
- Stir together all ingredients.
- Serve beef, potatoes, and broccoli over rice.
- Top with avocado, sesame seeds, green onions, and the creamy sauce.
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