Why I Love This Recipe
- Meal-in-one—I love bowl recipes for dinner because they have everything you need for a well rounded dinner. Swap the veggies to use what’s in season or what you have on hand.
- Flavorful—From the marinated steak to the easy yum yum sauce recipe, this bowl will keep your tastebuds dancing with every bite!
- Meal Prep—Say hello to my favorite meal prep meal! I love to make this and divide it in separate containers for a quick lunch throughout the week. I top it with avocado and the sauce right before enjoying.
How to Make Yum Yum Bowls
Make Yum Yum Sauce: Mix all ingredients together and whisk until well combined. Set aside. The sauce can be made several days ahead.
Marinate Steak: Cut steak against the grain into bite size chunks and add to a bowl. Add sesame oil, soy sauce, peach juice, garlic and ginger and mix to combine. Cover and marinate for at least 30 minutes, or for several hours in the fridge.
Cook Steak: Heat a large cast iron skillet over high heat. Once hot, remove steak pieces from the marinade and add to skillet (may need to do this in batches, depending on pan size). Let it sear without touching for a minute or so, then flip, searing briefly on all sides. Remove to a plate to rest.
Cook Veggies: Reduce heat to medium high. Add ½ cup water to the pan, along with broccoli florets. Cover pan with a lid and allow to steam for 2 minutes. Remove lid. Give broccoli a stir and then push to the side of the pan and add 1 tablespoon olive oil. Add bell pepper and onion and sauté until tender.
Assemble Bowls: Add a scoop of hot rice to bowls then top with a few pieces of steak, and a heaping spoonful of veggies. Add some avocado slices, and drizzle with yum yum sauce and sriracha if desired then garnish with basil and cilantro.
Storage and Freezing Instructions
To Make Ahead: The sauce can be made and kept in an airtight container in the refrigerator for up to one week. The steak can be sliced and marinated for several hours in the fridge.
Yum Yum Bowls
Servings 6- 2 lbs top sirloin steak
- 2 Tablespoons sesame oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup peach juice
- 4 cloves garlic , minced
- 1 teaspoon fresh minced ginger
- 1 fresh broccoli , small crown, cut into florets
- ½ cup water
- 1 Tablespoon olive oil
- 2 bell peppers , any colors, chopped into chunks
- 1 red onion , chopped into chunks
- 1 avocado , sliced
- ½ cup fresh basil leaves , chopped
- ½ cup fresh cilantro , chopped
- 6 cups hot cooked rice , brown or caulflower rice (*about 2 cups dry white rice)
- Sriracha hot sauce , optional
- 1 cup mayonnaise
- 1 Tablespoon ketchup
- 1 Tablespoon rice vinegar
- 3/4 teaspoons paprika
- 1/8 teaspoons garlic powder
- salt and pepper
Yum Yum Sauce: Mix all ingredients together and whisk until well combined. (Can be made ahead and stored in the refrigerator for up to one week).
Marinate Steak: Cut steak against the grain into bite size chunks and add to a bowl. Add sesame oil, soy sauce, peach juice, garlic, and ginger and mix to combine. Cover and marinate for at least 30 minutes, or for several hours in the fridge.
Prep Veggies: Chop bell pepper and onion into chunks and cut broccoli crown into small florets. Slice avocado, chop green onions, basil and cilantro to be used for garnish.
Cook Steak: Heat a large cast iron skillet over high heat. Once hot, remove steak pieces from the marinade (discard marinade) and add to skillet. Let it sear without touching for a minute or so, then flip, searing briefly on all sides (should take 3 minutes or so–you want the outside to be seared, but the inside not overcooked/cooked through). Remove to a plate to rest.
Cook Veggies: Reduce heat to medium high. Add ½ cup water to the pan, along with broccoli florets. Cover pan with a lid and allow to steam for 2 minutes. Remove lid. Give broccoli a stir and then push to the side of the pan and add 1 tablespoon olive oil.
Add bell pepper and onion and sauté until tender.
Assemble Bowls: Add a scoop of hot rice to bowls. Top with a few pieces of steak, add a heaping spoonful of veggies. Add some avocado slices, and drizzle with yum yum sauce and sriracha if desired. Garnish with basil and cilantro.
Notes
Make Ahead Instructions: The sauce can be made and kept in an airtight container in the refrigerator for up to one week. The steak can be sliced and marinated for several hours in the fridge.
Storage Instructions: Keep all the components in the fridge, heat and assemble when ready to serve. Or this makes a great meal prep lunch! The bowls can be assembled and kept in the refrigerator. Wait to add the avocado, fresh herbs, and the yum yum sauce until ready to eat.
Nutrition
Calories: 610kcal, Carbohydrates: 66g, Protein: 43g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 95mg, Sodium: 459mg, Potassium: 1242mg, Fiber: 7g, Sugar: 9g, Vitamin A: 2334IU, Vitamin C: 147mg, Calcium: 120mg, Iron: 4mg
