photo by: Nick Krug

Korean Sesame Steak Rice Bowl

I make rice bowls regularly because they come together quickly and can really utilize whatever ingredients are waiting in your refrigerator or pantry.

Chicken, steak, shrimp, pork — all work in a rice bowl. Or you can forgo the meat altogether and make a really tasty vegetarian dish with some black beans or tofu.

I usually do these dishes with either an Asian or a Mexican flavor palette, and generally they are low in fat and fresh, which is very appealing when you consider how quickly they can be made.

For this, I wanted a nod to Korean flavors, so I included sesame and chili powder to kick it up.

I started with a few small steaks I’d purchased on sale in a family pack and divided. For four healthy servings, you probably need about 12 to 16 ounces of steak; it’s not about large portions of anything, but more about balancing several flavors in one bowl.

Korean Sesame Steak and Rice Bowl

12- to 16-ounce steak (skirt steak will do, or any smaller/thinner steak)
1 red bell pepper, cut in strips
2 cups sugar snap peas
1 cup onion, cut in strips
1 tablespoons good chili powder
2 teaspoons sesame seeds
2 tablespoons sesame oil
1 tablespoon butter
1 clove garlic
2 tablespoons soy sauce
1 cup uncooked jasmine rice
Fresh cilantro and Sriracha for garnish
Fried eggs, optional

First, cook your rice. I like to toast the rice in a little butter before I add the water and bring it all to a low boil together. This process makes for a little more piece-y rice, but less sticky.

Meanwhile, in a skillet (I recommend cast-iron), heat a tablespoon of sesame oil over medium heat and add the peppers and onions, stirring so they darken on both sides. After about 5 minutes, add the snap peas, soy sauce and minced garlic, and continue to saute until everything is softened. Salt and pepper to taste. Just before you remove it from the heat, add a teaspoon of sesame seeds and toast just a little.

Rub the steaks on both sides with salt, chili powder and black pepper.

Remove the vegetables from that skillet, or start another with a tablespoon of butter and a tablespoon of sesame oil. Bring the skillet to very high heat, and then add the steaks. Cook for 2 minutes on each side to get a good sear, and then transfer the skillet to a 250 F oven for about 5 minutes, depending on the thickness of the steaks and your desired finished temperature. I like mine medium rare, so 5 minutes was plenty for my small steaks.

Slice the steaks up into strips and arrange your bowls. Start with rice, then vegetables, then layer on a few strips of steak. Garnish with some fresh cilantro, a dash of Sriracha, and a few more sesame seeds. If you are really ambitious, fry an egg to go on top.