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A close-up of a perfectly assembled steak rice bowl recipe, topped with medium-rare seared steak, a sunny-side-up egg, toasted sesame seeds, shredded green onions, and carrots.

Easy Steak Rice Bowl (Better Than Takeout in 20 Mins!)

5 from 2 votes
Craving takeout? Our easy steak rice bowl recipe beats restaurants! Teriyaki, garlic butter & spicy options. Ready in 20 mins - your new weeknight hero!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the 5-Minute "Viral" Glaze:
  • 1/4 cup Soy Sauce (60ml) Low sodium recommended
  • 1 tbsp Honey or Brown Sugar
  • 2 cloves Garlic Finely minced
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Rice Vinegar
  • 1 tsp Cornstarch
For the Steak Bowl:
  • 1 lb Sirloin or Flank Steak (450g) Sliced thinly against the grain
  • 1 tbsp Vegetable Oil
  • 2 cups Cooked, Cold Rice Day-old, leftover rice is best!
  • 2 Large Eggs (Optional, for topping)
  • 1 Green Onion Thinly sliced, for garnish
  • 1 tsp Toasted Sesame Seeds For garnish

Equipment

  • 1 Wok or Large Skillet For getting a hot sear.
  • 1 Small Bowl For mixing the sauce.
  • 1 Whisk

Method
 

Prepare the Components
  1. Make the Glaze: In a small bowl, whisk together all the sauce ingredients: Soy Sauce, Honey, Minced Garlic, Sesame Oil, and Rice Vinegar. (If using cornstarch, whisk it in here too).
    A hand whisking a dark, homemade steak bowl sauce in a glass bowl, combining ingredients like soy sauce, honey, garlic, and sesame oil for a teriyaki steak rice bowl.
  2. Prep the Steak: Make sure your steak is sliced very thinly against the grain. Pat the slices completely dry with a paper towel.
    Hands using a chef's knife to thinly slice a raw, marbled steak against the grain on a wooden cutting board, preparing it for a steak rice bowl recipe.
Cook in 10 Minutes
  1. Sear the Steak: Heat the vegetable oil in a wok or large skillet over screaming high heat. Add the steak slices in a single layer (work in batches if needed). Cook for just 60-90 seconds per side until browned but still pink inside. Remove from pan and set aside.
    A hand with chopsticks placing thin slices of seared steak into a hot, smoking wok with oil, cooking them for a steak rice bowl recipe.
  2. (Optional) Fry the Rice: In the same hot pan, add your cold, day-old rice. Use your spatula to break it up and stir-fry for 1-2 minutes until heated through
    A hand using a metal spatula to stir-fry day-old white rice in a hot wok, creating a flavorful base for a steak rice bowl.
  3. Combine: Return the cooked steak to the pan with the rice. Pour the prepared glaze over everything. Toss quickly for 30-60 seconds until the sauce thickens and coats every piece.
    A hand pouring a dark, homemade steak bowl sauce from a glass bowl over seared steak slices and rice in a black wok to finish the steak rice bowl recipe.
Assemble the Bowl
  1. Serve: Scoop the steak and rice into bowls.
  2. Top It Off: Top with a sunny-side-up egg, sliced green onions, and a sprinkle of toasted sesame seeds.
    A white bowl filled with a Korean steak rice bowl, topped with a sunny-side-up egg, with a hand sprinkling sliced green onions and sesame seeds.

Notes

Merged Version

  • The Rice Hack: The secret to "takeout style" rice is using day-old, cold rice. Fresh rice will steam and become mushy.
  • The Steak Hack: Slicing the steak thinly against the grain before cooking is the key to making even cheaper cuts incredibly tender.
  • Pro-Tip (Baking Soda): For cheaper cuts, toss the sliced raw steak with 1/4 tsp baking soda (bi-carb) and let it sit for 15 minutes before cooking. This is a restaurant secret!
  • Meal Prep: Store cooked rice, steak, and sauce in separate airtight containers in the fridge for up to 4 days.
  • Sauce Variations:
    • Teriyaki: Add 1 tbsp Mirin to the sauce.
    • Garlic Butter: Add 2 tbsp butter + extra garlic to the pan when you return the steak.
    • Spicy Korean: Add 1-2 tsp Gochujang to the sauce.