Skirt Steak Rice Bowls
A delicious and customizable bowl combining tender marinated skirt steak, vibrant vegetables, and fluffy rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb skirt steak Marinated for flavor
- 2 cups cooked rice Can use white or brown rice
- 1 piece bell pepper, sliced Any color preferred
- 1 cup broccoli florets
- 1 piece carrot, julienned
- 3 tablespoons soy sauce Use gluten-free if necessary
- 2 tablespoons olive oil For cooking and marinating
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- to taste salt and pepper Season to preference
- to taste green onions, chopped for garnish
Instructions
Preparation
- Gather all your ingredients and prepare vegetables: rinse and slice the bell pepper, julienne the carrot, and cut the broccoli into florets. Ensure the rice is cooked and set it aside.
- In a bowl, combine soy sauce, olive oil, minced garlic, minced ginger, salt, and pepper. Place the skirt steak in the marinade and let it marinate for at least 30 minutes.
Cooking
- Heat a skillet over medium-high heat. Add the marinated skirt steak and cook for about 4-5 minutes on each side for medium-rare, cooking longer if well-done is preferred. Remove steak and let it rest before slicing.
- In the same skillet, add olive oil if needed, and stir-fry the sliced bell pepper, broccoli florets, and julienned carrot for 3-5 minutes until tender-crisp.
Assembly
- Slice the rested skirt steak into strips. In serving bowls, layer a scoop of cooked rice, then top with sliced skirt steak and stir-fried vegetables.
- Garnish each bowl with chopped green onions and serve warm.
Notes
To store, keep components separate in airtight containers for 3-4 days. Reheat leftovers together or separately as needed. For variations, consider toppings like sesame oil or sesame seeds, or swap in different vegetables.