These steak rice bowls are super tasty, and a great way to use up some pantry staples. With lightly charred seasoned steak, a medley of vege including corn and black beans, laid upon gorgeous nutty brown rice, and topped with a creamy avocado yoghurt sauce. A beautiful harmony of flavours in one bowl!
Key Ingredients
Steak, Seasoning, Rice
- Beef of the rump steak variety is what I chose. Mainly because it is the cheaper cut of steak, and also happens to work perfectly for this dish. If you want to go for a more high-end cut, you are welcome to.
- Seasonings are relatively simple here with smoked paprika, onion powder, salt, and garlic powder. The paprika brings a nice smokiness and depth to the flavour of the steak, complimenting the light char.
- Brown rice was my choice over traditional white rice. Using brown rice is a great alternative to add a nice nutiness to the flavour profile of the steak rice bowls.
Vegetable Medley
- Corn from the can will do just fine for this dish, I used whole kernels. Not only do these add a nice pop of colour to the mix, but they also bring a delicious light sweetness.
- Black beans also from the can for this steak rice bowl. The beans I brought were in brine, so if you get the same be sure to rinse that brine off of them!
- Mushrooms to bulk up the vegetable medley, and add another level of texture. These may sound out of place, but these were so good. If you really don’t like mushrooms, then these aren’t essential (but you will be missing out).
- Aromatics are of course the classic onion and garlic. The onion is finely diced to blend in with the corn and black beans. These aromatics help build the base flavour to the vegetable medley.
Avocado Sauce
- Avocado balances the flavours of this steak rice bowl so perfectly, whilst adding a boost of freshness. It is light and fresh, a nice contrast to the heaviness of the steak and vegetable medley.
- Greek yoghurt is the binding ingredient for this avocado sauce. It helps the sauce stay smooth, and carry the flavour of the avocado and lime without feeling too heavy.
- Lime juice gives a bit of zest to the sauce, brightening the overall flavour.
How to make this tasty Steak Rice Bowl
First things first, cook the rice.
Place your brown rice on to cook, as per packet instructions. Typically 1:1 water ratio. You could do this on the stove, but I love my handy rice cooker!
Prepare the vegetable medley ingredients.
Prepare your fresh ingredients by peeling the onion, garlic, and mushrooms. Finely dice the onion and garlic. Remove the stalks from the mushrooms, then slice to preferred thickness.
Cook the vegetable medley.
Add the onion and garlic to a deep pan to saute until translucent. Then place in the mushrooms. After a few minutes, drain both the black beans and corn kernels, and pour into the pan as well. Season with a pinch of salt.
Prep the steak with seasonings.
Cut the beef steak into bite size chunks, then add to an oiled/non-stick pan on medium-high heat. Season with the paprika, garlic powder, onion powder, and salt. Also add the balsamic vinegar and soy sauce. Toss to coat.
Sear the steak.
Sear the beef steak on a medium-high heat until the pieces form a nice crust on the outside, a few minutes on high each side.
Blend the avocado yoghurt sauce.
Whilst the steak and bean mixture are cooking, it is time to make the avocado yoghurt sauce. Scoop the avocado into a blender, along with the greek yoghurt and lime juice. Blitz until smooth.
Serve and enjoy the steak rice bowls!
Serve the bowls by layering the brown rice, corn and bean mixture, charred steak, and avocado yoghurt sauce. Delicious!
What else to serve with these Steak Rice Bowls
The beauty of a recipe like this, is that it is super customisable. If you have any other canned pantry staples that you need to use up, this could be the place for them to go. You could also serve with other vegetables, such as green beans or maybe carrots.
Storage
These steak rice bowls are great for dinner but also for lunch leftovers! Allow the dish to cool to a lukewarm/room temperature, then place in an airtight container. Keep in the fridge for up to 2-3 days. I would not recommend freezing these.
More tasty recipes:
- Leek and Bacon Orzo
- Camembert Bacon Wedge Bake
- Tomato Pesto Pasta
- Mince and Cheese Pie
- One Pot Lasagna
- Potato Top Sausage Rolls
- Pork and Leek Lasagna
- Pulled Pork Tacos
Alrighty, now you should have everything you need to know to make these scrumptious steak rice bowls. So come, let’s grab those ingredients and get to cooking! You do not want to miss out on this one.
Steak Rice Bowls
Ingredients
- 1 avocado
- ½ lime juice
- 1 onion brown
- 2 cloves garlic
- 200 g mushrooms white button
- 500 g beef steak
- 1.5 c greek yoghurt
- 350 g black beans
- 350 g corn
- 2 c brown rice
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Salt to taste
Instructions
- Place your brown rice on to cook, as per packet instructions. Typically 1:1 water ratio.
- Prepare your fresh ingredients by peeling the onion, garlic, and mushrooms. Finely dice the onion and garlic. Remove the stalks from the mushrooms, then slice to preferred thickness.
- Add the onion and garlic to a deep pan to saute until translucent. Then place in the mushrooms. After a few minutes, drain both the black beans and corn kernels, and pour into the pan as well. Season with a pinch of salt.
- Cut the beef steak into bite size chunks. Season with the paprika, garlic powder, onion powder, and salt. Also add the balsamic vinegar and soy sauce. Toss to coat.
- Sear the beef steak on a medium-high heat until the pieces form a nice crust on the outside, a few minutes on high each side.
- Whilst the steak and bean mixture are cooking, it is time to make the avocado yoghurt sauce. Scoop the avocado into a blender, along with the greek yoghurt and lime juice. Blitz until smooth.
- Serve the bowls by layering the brown rice, corn and bean mixture, charred steak, and avocado yoghurt sauce. Delicious!
