Yard House Steak Bowl

A hearty and flavorful steak bowl made with tender sliced steak, sautéed vegetables, brown rice, and quinoa, all tossed in a savory stir-fry sauce. Perfect for a balanced and satisfying meal at home

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 600

Ingredients Equipment Method Notes

Ingredients

Steak & Grains

1 lb ribeye or sirloin steak (slice after resting)

1 cup brown rice (cooked)

½ cup quinoa (cooked)

Vegetables

4 pieces baby bok choy (chopped)

½ carrot (thinly sliced)

8 oz snap peas (trimmed)

8 shiitake mushrooms (sliced)

1 bundle shimeji mushrooms

1 bell pepper (sliced)

1 red onion (sliced)

3 cloves garlic (minced)

Stir-Fry Sauce

1½ cups chicken stock (low sodium)

2 tbsp Shaoxing wine (or dry sherry)

2 tbsp brown sugar

2 tsp sesame oil

¼ cup soy sauce or tamari

1½ tbsp dark soy sauce

2 tbsp oyster sauce (optional)

¼ tsp white pepper

1 tsp fresh ginger (minced)

Garnish

Sesame seeds (as needed)

Green onions (chopped)

Equipment

Large skillet or wok For stir-frying
Saucepan For cooking rice and quinoa
Mixing bowl For sauce preparation
Cutting board For prep work
Sharp knife For slicing steak
Spatula or tongs For tossing ingredients
Measuring cups & spoons For accuracy

Method

Step 1:

Cook the brown rice and quinoa according to package instructions. Fluff with a fork and keep warm.

Step 2:

In a mixing bowl, prepare the sauce by combining chicken stock, Shaoxing wine, sesame oil, soy sauce, dark soy sauce, and oyster sauce. Add brown sugar, garlic, ginger, and white pepper. Mix well until everything dissolves.

Step 3:

Heat a skillet over medium-high heat and add oil. Cook the steak for 3–5 minutes on each side. Remove from heat, let it rest for 5 minutes, then slice thinly.

Step 4:

Chop all vegetables evenly. In the same skillet, heat oil and sauté garlic and onion for 30 seconds. Add remaining vegetables and stir-fry for 2–3 minutes until tender-crisp.

Step 5:

Add cooked rice and quinoa to the skillet and pour in 2–3 tablespoons of sauce. Toss gently, then add the sliced steak. Mix until heated through. Serve in bowls and garnish with sesame seeds and green onions.

Notes

Let the steak rest before slicing to keep it juicy.
Cook vegetables on high heat to maintain crisp texture.
You can swap steak with chicken, shrimp, or tofu.
Store leftovers separately for best texture and freshness.