Beef Bowls

5 from 1 vote

My beef bowls are made with savory beef served over jasmine rice with a fried egg, shaved cucumber, shredded carrots, and fresh cilantro.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Servings:

Author: Shawn Williams

Ingredients

1 pound thinly sliced steak flank, skirt, or ribeye steak
2 eggs fried over easy
1 cup uncooked jasmine or basmati rice
1 bunch of fresh cilantro for garnish
1-2 green onions, thinly sliced for garnish
2 teaspoons sesame seeds for garnish
1-2 tablespoons canola/vegetable oil for cooking

Cucumber salad

1 large cucumber shaved into strips
1/2 cup shredded carrots
2 tablespoons rice wine vinegar apple cider or white vinegar works too
2 teaspoons toasted sesame oil
1/2 teaspoon table sugar

Sesame sauce

2 tablespoons toasted sesame oil
3 tablespoons soy sauce
2 tablespoons dark brown sugar packed
1 clove garlic, grated
1-2 teaspoons ginger (greshly grated

Creamy mayo sauce (optional)

1/4 cup mayo or sour cream
1-2 tablespoons water
2 teaspoons sriracha
Squeeze of fresh lime juice optional

Instructions

Prep the sesame sauce by mixing all ingredients in a small bowl. Stir to mix. Add the beef and let marinate for 30-60 minutes. You can optionally cook the steak first and add the sauce at the end to flavor.
Shave the cucumber into long thin strips until you just reach the seeds. Rotate the cucumber to a fresh side and continue to shave. Toss in a small bowl with shredded carrots, sugar, vinegar, and sesame oil until well coated. Set aside or keep in fridge.
If making the creamy sauce, combine all ingredients in a small bowl and mix. Add additional water to thin if needed. It should be runny enough to drizzle. Thinly slice green onions diagonally into thin strips. Set aside.
Cook the rice according to the package and keep warm.
Meanwhile, heat cooking oil in a pan over medium heat. Add the beef, leaving excess juices behind. Cook until fully cooked through and browned. Optionally sprinkle with extra brown sugar and soy sauce to help caramelize.
In the same pan over medium heat, fry 2 eggs over easy.
Serve beef over rice topped with a fried egg, cucumber salad, and fresh cilantro. Garnish with sesame seeds and green onion. Drizzle with creamy sauce.

Notes

This recipe can also be made with one pound of 85% lean ground beef using the same cooking instructions. Cook the ground beef and break it into small granular chunks with the tip of a spatula. Cook until browned and fully cooked through. Drain excess fat before proceeding to the next step.

If using flank or skirt steak, always slice against the natural graining in the steak for tenderness.

Nutrition