Umami Ginger Steak and Grain Bowls with Sesame Almond Slaw

This hearty bowl brings together tender seared steak, warm grains and a vibrant sesame almond slaw for a satisfying meal. Quick-pickled radishes and shallot add a bright, tangy contrast, while a gingery miso-based sauce delivers irresistible umami flavor.

Perfect for a quick weeknight dinner, this dish combines protein, wholesome grains and fresh vegetables with bold Asian-inspired notes. The crackly ginger crunch topper adds a delightful texture that makes every bite exciting.

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Ingredients

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

3 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest.
2. While steak cooks, wash and dry produce. Trim and thinly slice radishes into rounds. Halve, peel and thinly slice shallot.
3. In a small microwave-safe bowl, combine radishes, shallot, vinegar, ¼ cup water, 2 tsp sugar and a pinch of salt; cover with plastic wrap and microwave for 1 minute. Stir and set aside to pickle until ready to serve.
4. Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes. Transfer warmed grain blend to a large bowl. Add spinach, sesame ginger crunch, a large drizzle of olive oil, a pinch of salt and pepper; toss until spinach has wilted.
5. In a medium bowl, whisk together dressing and mayonnaise. Add coleslaw mix and almonds and toss to combine. Season with salt and pepper.
6. Slice steak against the grain. Divide spinach grains between bowls. Arrange steak, slaw and pickled veggies (draining first) over top in separate sections. Drizzle umami ginger sauce over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or flank steak; adjust cooking time as needed.

Is there a substitute for the microwavable grain blend?

You can use cooked quinoa, brown rice or any grain of your choice.

How can I make this dish dairy-free?

This recipe is already dairy-free; just ensure the grain blend and dressing are dairy-free.