Description
These easy Japanese steak bowls feature tender, saucy beef served over rice with roasted sweet potatoes and broccoli. A creamy drizzle and fresh toppings bring everything together for a satisfying meal.
Ingredients
- 1 1/2 pounds flank steak, thinly sliced
- Black pepper
- 1 1/4 cups Japanese barbecue sauce
- 2 tablespoons cornstarch or flour
- 2 teaspoons garlic powder
- 2 tablespoons butter, ghee, or oil
- 3–4 Japanese sweet potatoes or sweet potatoes, cut into wedges
- 3 cups broccoli florets, chopped
- 4 cloves garlic, chopped
- Avocado, for serving
- Sesame seeds, for serving
- Green onions, for serving
- Jasmine rice, for serving
- 1/3 cup mayo or yogurt
- Chili flakes
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- Season the beef with black pepper. Toss with 1/2 cup Japanese barbecue sauce and let sit for 10 minutes. Add cornstarch and garlic powder, then toss to coat.
- Heat butter, ghee, or oil in a large skillet over high heat. Add the beef in an even layer and sear undisturbed for 2 minutes. Toss, add 1/4 cup more sauce, and cook for another 2–3 minutes until thick and glossy. Remove from heat.
- Toss the broccoli with 1 tablespoon oil, chopped garlic, and a pinch of salt. Add to the baking sheet with the potatoes and roast for an additional 10 minutes until tender.
- In a small bowl, mix mayo or yogurt with a drizzle of Japanese barbecue sauce and chili flakes to create a creamy sauce.
- Serve the beef, roasted sweet potatoes, and broccoli over jasmine rice. Top with avocado, sesame seeds, green onions, and drizzle with the creamy sauce.
Notes
- You can substitute flank steak with sirloin or ribeye for a more tender option.
- Use yogurt instead of mayo for a lighter sauce.
- Add extra vegetables like carrots or snap peas for more variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the beef.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Pan Fry
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
