Bavette Steak and Kimchi Sweet Potato Bowls with Sesame Garlic Broccoli

These savory bowls combine tender bavette steak with roasted sweet potatoes and tangy kimchi, all served over fluffy jasmine rice. A side of sesame-garlic broccoli adds extra crunch and nutrition, while a drizzle of sweet and spicy Sriracha honey sauce ties everything together.

Topped with crispy fried onions and fresh scallion greens, this dish is a satisfying meal that’s perfect for any night of the week. It’s easy to customize and sure to become a favorite.

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Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Toss sweet potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. Meanwhile, cut broccoli into bite-size pieces if necessary. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens. Roughly chop kimchi. Toss broccoli, garlic, scallion whites and sesame seeds on a second baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
3. While veggies roast, in a small pot, combine rice, 1¼ cups water (2¼ 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.
4. In a small bowl, combine Sriracha, mayonnaise and honey. Whisk in 2 tsp water (4 tsp for 4 servings) until smooth.
5. Once sweet potatoes are done, transfer to a medium bowl. Add kimchi; toss until evenly combined.
6. Fluff rice with a fork. Divide rice between bowls; top with kimchi sweet potatoes and sesame-garlic broccoli in separate sections. Drizzle with Sriracha honey sauce. Sprinkle with crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette steak with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add extra roasted vegetables or tofu for protein.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven.