Grilled Steak And Rice Bowl Recipes

GRILLED STEAK & SUMMER VEGETABLE RICE

Steps:

• Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing.
• Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr® Rice Sides™ - Cheddar Broccoli. Bring to a boil, stir, reduce heat and simmer, covered 7 minutes, or until rice is tender.
• Serve steak over vegetables and Knorr® Rice Sides™ - Cheddar Broccoli.

KOREAN BBQ STEAK RICE BOWLS

Steps:

• Place the flank steak in a resealable zipper top bag and pour in the Korean BBQ Sauce. Squeeze the air out of the bag, seal the bag, and squish the steak around so that it is completely coated in the Korean Barbecue Sauce. Refrigerate for at least 8 but up to 24 hours.
• Preheat a grill pan over a high burner. Remove the flank steak from the bag of marinade, letting the excess drip away. Place the flank steak on the grill and let it stay exactly where you put it, undisturbed, for at least 3 minutes. Flip the steak over when it has beautiful browning and grill marks and again leave it undisturbed for 3 more minutes.
• Flip the steak again, rotating 90° to make grill marks perpendicular to the first set. Grill 3 more minutes, then flip 1 final time, grilling a final 3 minutes or until the steak reaches your desired doneness. Use the tongs to transfer the steak to a cutting board or plate to rest for 10 to 15 minutes while you gather the rest of your ingredients.
• Place 1 cup of cooked rice in each bowl. Arrange 1/4 cup of kimchi, 1/4 cup of cucumber slices or 2 cucumber roses, and 1/4 cup of pickled or steamed carrots on the rice. Set aside.
• Slice the flank steak diagonally across the grain and add about 6 to 8 slices of the beef to each rice bowl. Drizzle 1 tablespoon of the Korean Barbecue Sauce over each bowl, then sprinkle a sliced green onion and some sesame seeds over each bowl. Serve immediately.

GRILLED STEAK AND RICE BOWL

Steps:

• Preheat a grill to medium-high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit10 minutes.
• Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
• Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 - 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning until charred, about 3 minutes; transfer to the cutting board.
• Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.

GRILLED STEAK AND RICE BOWL

Steps:

• Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
• Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
• Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

FIVE-SPICE STEAK BOWL

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt.
• Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt.
• Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board.
• Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl.
• Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce.