Sweet Soy-Glazed Bavette Steak and Shishito Pepper Rice Bowls

These steak and shishito pepper rice bowls are a fast, flavorful weeknight dinner that comes together in just 20 minutes. Tender bavette steak and blistered shishito peppers are tossed in a sweet soy-chili glaze with a touch of butter and lime, then served over fragrant garlic-ginger-scallion rice.

Topped with crispy fried onions and fresh cilantro, each bite is a perfect balance of savory, sweet and tangy. It’s an easy, satisfying meal that feels special without the fuss.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

8 ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. While rice cooks, wash and dry produce. Trim stems from shishito peppers using kitchen shears. Quarter the lime. Roughly chop the cilantro.
3. Pat steak dry with paper towels and cut into bite-size pieces. Place in a medium bowl and season with salt and pepper. Add cornstarch and toss to coat. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate and wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
5. Meanwhile, in a small bowl, combine chili sauce, 2½ tablespoons sweet soy glaze (5 tablespoons for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4 servings). Return steak to the pan along with the chili-soy mixture and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice.
6. Fluff rice with a fork and stir in garlic-ginger scallion paste. Season with salt and pepper. Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak, sirloin or even ribeye can be used. Just cut into bite-size pieces and adjust cooking time as needed.

What if I can't find shishito peppers?

You can substitute with padrón peppers or even sliced bell peppers, though the flavor and char will be different.

Is this recipe gluten-free?

The sweet soy glaze and other ingredients may contain gluten. Check labels or use tamari and gluten-free chili sauce to make it gluten-free.