Garlic Soy Steak Bowls with Jasmine Rice and Sriracha Lime Mayo

These garlic soy steak bowls layer tender beef over fluffy jasmine rice with a bright cucumber and carrot salad for contrast.

A quick sriracha-lime mayo, chopped peanuts, cilantro and fresh chili finish the bowls with creamy, crunchy, spicy flavor.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Mince or grate the garlic.
2. Warm a drizzle of vegetable oil in a small pot over medium-high heat. Add half of the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Stir the jasmine rice into the pot, then add 1.25 cups water. Bring to a boil, cover, reduce the heat to low and simmer until the rice is tender, 15 to 18 minutes. Keep covered off the heat until serving.
4. While the rice cooks, trim the cucumber, halve it lengthwise and slice it crosswise into thin half-moons. Roughly chop the cilantro leaves and stems. Quarter the lime and thinly slice the chili pepper.
5. In a medium bowl, combine the cucumber, shredded carrots, half of the cilantro, a drizzle of vegetable oil and juice from half the lime. Season generously with salt and pepper. Add the sugar and toss well.
6. In a small bowl, stir together the mayonnaise, a squeeze of lime juice and sriracha to taste. Add water 1 teaspoon at a time until the sauce is thin enough to drizzle. Season with salt and pepper.
7. Pat the diced steak dry with paper towels and season with salt and pepper.
8. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and remaining garlic. Cook, stirring, until the steak is almost cooked to your desired doneness, 2 to 3 minutes.
9. Add the soy sauce to the pan. Continue cooking and stirring until the sauce reduces and the steak reaches your preferred doneness, 1 to 2 minutes. Remove from the heat.
10. Fluff the rice with a fork, then stir in the butter. Season with salt and pepper.
11. Divide the rice between bowls. Top with the garlic-soy steak and cucumber-carrot salad. Drizzle with the sriracha-lime mayo, then garnish with the remaining cilantro, peanuts and chili to taste.

Recipe Tips

FAQ

Can I make the sriracha-lime mayo less spicy?

Yes. Start with a small amount of sriracha, taste and add more only if you want extra heat.

Why add butter to the rice at the end?

Butter gives the jasmine rice a richer flavor and helps it taste fuller alongside the steak and salad.

Should the cucumber-carrot salad be served warm or cold?

Serve it fresh at room temperature or lightly chilled so it stays crisp against the hot rice and steak.