High Protein
Garlic-Scallion Steak Rice Bowls
Seared steak, jammy egg, cucumber, and garlicky soy glaze over rice with enough sauce for every bite.
Directions
Season the steak
Pat steak dry and season with salt and pepper. Let it sit while the skillet heats.
Sear
Heat oil in a cast-iron skillet until shimmering. Sear steak 3 to 5 minutes per side depending on thickness. Rest 8 minutes.
Make the glaze
In the same skillet, add soy sauce, brown sugar, rice vinegar, garlic, and sesame oil. Simmer 60 seconds.
Slice
Cut steak thinly across the grain and toss lightly with a spoonful of glaze.
Build
Divide rice among bowls and top with steak, egg, cucumber, scallions, nori, and remaining glaze.
Why this works
Swaps & notes
Easy swaps
- Use sirloin or skirt steak.
- Swap egg for edamame.
- Use brown rice or noodles.
Cook notes
- Slice across the grain for tenderness.
- Flank steak can go from medium to well-done quickly; use an instant-read thermometer if needed.
Storage
Refrigerate steak and rice up to 4 days. Keep cucumber and egg separate until serving.
Questions
Can I grill the steak?
Yes. Grill over high heat, then make the glaze in a small saucepan.
Can I use pre-cooked rice?
Absolutely. Day-old rice reheats well for bowls.
How do I make it spicy?
Add gochujang, chili crisp, or sliced jalapeño.