Sesame Rice Bowl with Soy Butter Veggies and Glazed Steak Skewers

This dish brings the flavors of Japanese yakitori to your dinner table, but with a twist: tender sirloin steak instead of chicken. The steak is cut into bite-sized pieces, threaded onto skewers with bell peppers and scallions, then grilled to perfection and brushed with a rich, savory-sweet glaze.

Serve the skewers over a bed of fluffy jasmine rice toasted with sesame seeds, alongside roasted broccoli and mushrooms tossed in a luscious soy butter sauce. It’s a complete meal that’s both impressive and surprisingly simple to make at home.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim and quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces. Quarter lemon. Trim scallions, then cut crosswise into ½-inch pieces. Place skewers in a shallow dish and cover with water to soak.
2. In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, heat a small dry pan over medium-high heat. Add sesame seeds and cook, stirring, until golden and fragrant, 2-4 minutes. Transfer to a plate.
3. Toss broccoli, mushrooms and half the bell pepper on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide veggies between 2 baking sheets; roast on top and middle racks, swapping halfway.) Meanwhile, in a medium bowl, combine katsu sauce, sweet soy glaze, half the soy sauce and juice from one lemon wedge. Set yakitori sauce aside.
4. While veggies roast, pat steak dry with paper towels and cut into ½-inch pieces. Carefully thread steak, scallions and remaining bell pepper onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 for 4 servings). Season generously with salt and pepper.
5. Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. In the last 2 minutes, brush a thin layer of yakitori sauce onto skewers. While skewers cook, place 2 TBSP butter (4 TBSP for 4 servings) in a second medium microwave-safe bowl. Microwave until melted, 25-30 seconds. Add remaining soy sauce and juice from one lemon wedge and stir to combine.
6. Fluff rice with a fork and stir in sesame seeds. Season with salt and pepper. Add roasted veggies to bowl with soy butter and toss to coat. Divide rice between plates. Top with veggies and steak skewers. Drizzle with remaining yakitori sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of steak?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time accordingly.

What can I substitute for katsu sauce?

You can mix equal parts soy sauce, mirin and a touch of sugar as a substitute.

Can I make this dish ahead?

The rice and roasted veggies can be prepared in advance. Cook the skewers just before serving for best texture.