skirt steak bowls

Name: skirt steak bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 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; 2 cups jasmine rice; 3 cups water; pinch of salt; 1 tbsp rice vinegar; 1 tsp sesame oil; 8 Persian cucumbers; 2 tbsp chili crisp; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp sesame seeds; 2 scallions, thinly sliced; 1 medium white onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 scallions, thinly sliced; sesame seeds

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

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
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
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
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
05
transfer the first batch to a plate, wipe skillet, and repeat with the second batch
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
07
add the cooked steak back to the skillet with the vegetables. toss everything together over medium-high heat for about 30 seconds
08
assemble the bowls & enjoy

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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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