Yard House Steak Bowl Recipe

A flavorful homemade Yard House Steak Bowl with juicy seared steak, stir-fried vegetables, and brown rice with quinoa tossed in a savory stir-fry sauce. This easy restaurant-style bowl is hearty, customizable, and perfect for weeknight dinners.

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4 People

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 580

Ingredients Equipment Method Notes

Ingredients

Steak & Grains

1 lb Sirloin or ribeye steak Slice after resting
1 cup Brown rice Cooked
1/2 cup Quinoa Cooked

Vegetables

4 pieces Baby bok choy Chopped
1 piece Carrot Thinly sliced
1 cup Snap peas Trimmed
6-8 pieces Shiitake mushrooms Sliced
1 piece Bell pepper Sliced
1 piece Red onion Sliced
3 cloves Garlic Minced

Stir-Fry Sauce

1½ cups Chicken stock Low sodium preferred
2 tbsp Soy sauce or tamari Adds umami
1 tbsp Oyster sauce Optional
2 tbsp Brown sugar Balances flavor
2 tsp Sesame oil Adds aroma
1 tsp Fresh ginger Minced

Garnish

as needed Sesame seeds For topping
as needed Green onions Chopped

Equipment

1 Large skillet or wok For stir-frying vegetables
1 Medium saucepan To cook rice and quinoa
1 Mixing bowl For stir-fry sauce
1 Cutting board For vegetable prep
1 Sharp knife Clean slicing of steak and vegetables
1 Spatula or tongs Tossing ingredients
1 Measuring cups and spoons For accurate measurements

Method

Step 1

Cook the brown rice and quinoa according to package instructions. Once cooked, fluff gently with a fork and keep warm.

Step 2

In a mixing bowl, whisk together chicken stock, soy sauce, oyster sauce, sesame oil, brown sugar, minced garlic, and ginger until the sugar dissolves.

Step 3

Heat a skillet over medium-high heat with a tablespoon of oil. Season the steak with salt and pepper, then sear for about 3–4 minutes per side until desired doneness.

Step 4

Remove the steak from the skillet and allow it to rest for about 5 minutes before slicing thinly against the grain.

Step 5

Wash and slice all vegetables evenly so they cook quickly and evenly.

Step 6

Heat the skillet again with the remaining oil. Add garlic and red onion and sauté for about 30 seconds until fragrant.

Step 7

Add mushrooms, carrots, bell pepper, and snap peas. Stir-fry for about 2–3 minutes until slightly tender.

Step 8

Add bok choy and cook for another minute until vegetables are crisp-tender.

Step 9

Add the cooked rice and quinoa to the skillet. Pour in 2–3 tablespoons of stir-fry sauce and toss gently to coat.

Step 10

Add the sliced steak back to the skillet and toss briefly until warmed through.

Step 11

Divide the mixture into serving bowls and garnish with sesame seeds and chopped green onions.

Notes

I always let the steak rest before slicing because it keeps the meat juicy and tender. If I want a lighter version, I reduce the rice slightly and add more vegetables. This recipe also works great for meal prep when the components are stored separately.