the sweetest byte 🍯

skirt steak bowls

all-around satisfying

prep
30 min
cook
15 min
total
45 min
serves
4
skirt steak with peppers and onions served over jasmine rice with a cucumber chili crisp salad
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intro

this is the kind of bowl i make when i want something that feels like takeout but tastes even better at home.

ingredients

steak marinade

  • 2 lbs skirt steak, thinly sliced against the grain
  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 4 cloves garlic, minced
  • ½ tbsp fresh ginger, grated
  • 1 tsp cornstarch
  • black pepper

rice

  • 2 cups jasmine rice
  • 3 cups water
  • pinch of salt
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

cucumber salad

  • 8 Persian cucumbers
  • 2 tbsp chili crisp
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 2 scallions, thinly sliced

bowl

  • 1 medium white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • sesame seeds

let's make it

  1. 01

    add the marinade to the thinly sliced steak and toss until evenly coated. let marinate for 30 minutes while prepping the rest of the ingredients

  2. 02

    make the cucumber salad by tossing the cucumbers with the chili crisp, rice vinegar, soy sauce, sesame seeds, and scallions. set aside to let the flavors come together

  3. 03

    bring 2 cups jasmine rice, 3 cups water, and a pinch of salt to a boil. once boiling, cover, reduce the heat to low, and simmer for ~15 minutes. turn off the heat and let sit covered for 10 minutes, then fluff with a fork and mix in the rice vinegar and sesame oil

  4. 04

    heat 1 tbsp oil in a large skillet over high heat, then spread half the steak in a single layer and let it sear undisturbed for about 45–60 seconds. flip the pieces, then cook for another 30–60 seconds

  5. 05

    transfer the first batch to a plate, wipe skillet, and repeat with the second batch

  6. 06

    transfer the second batch to the same plate and add the sliced white onion and red bell pepper into the skillet. cook for ~3–5 minutes, tossing occasionally until softened

  7. 07

    add the cooked steak back to the skillet with the vegetables. toss everything together over medium-high heat for about 30 seconds

  8. 08

    assemble the bowls & enjoy

notes

  • — the cucumber salad can be made ahead and gets even better after sitting for a bit.
  • — don't overcrowd the skillet when cooking the steak — that's how you get a good sear instead of steamed steak.
  • — slice the steak against the grain for the most tender bite.
  • — add extra chili crisp if you like things spicy.

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