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4.7 from 33 votes

Yum Yum Bowls

Yum Yum Bowls are an instant family favorite! A bed of hot cooked rice topped with marinated steak, sautéed vegetables, avocado, and a drizzle of homemade yum yum sauce.

Prep Time
10 mins
Cook Time
10 mins
Marinate Steak
30 mins
Total Time
50 mins
Servings: 6
Calories: 610 kcal
Course: Main Course
Cuisine: Japanese , American

Ingredients

Steak:
  • 2 lbs top sirloin steak
  • 2 Tablespoons sesame oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup peach juice
  • 4 cloves garlic , minced
  • 1 teaspoon fresh minced ginger
Bowls:
  • 1 fresh broccoli , small crown, cut into florets
  • ½ cup water
  • 1 Tablespoon olive oil
  • 2 bell peppers , any colors, chopped into chunks
  • 1 red onion , chopped into chunks
  • 1 avocado , sliced
  • ½ cup fresh basil leaves , chopped
  • ½ cup fresh cilantro , chopped
  • 6 cups hot cooked rice , brown or caulflower rice (*about 2 cups dry white rice)
  • Sriracha hot sauce , optional
Yum Yum Sauce:
  • 1 cup mayonnaise
  • 1 Tablespoon ketchup
  • 1 Tablespoon rice vinegar
  • 3/4 teaspoons paprika
  • 1/8 teaspoons garlic powder
  • salt and pepper

Instructions

    Cup of Yum
  1. Yum Yum Sauce: Mix all ingredients together and whisk until well combined. (Can be made ahead and stored in the refrigerator for up to one week).
  2. Marinate Steak: Cut steak against the grain into bite size chunks and add to a bowl. Add sesame oil, soy sauce, peach juice, garlic, and ginger and mix to combine. Cover and marinate for at least 30 minutes, or for several hours in the fridge.
  3. Prep Veggies: Chop bell pepper and onion into chunks and cut broccoli crown into small florets. Slice avocado, chop green onions, basil and cilantro to be used for garnish.
  4. Cook Steak: Heat a large cast iron skillet over high heat. Once hot, remove steak pieces from the marinade (discard marinade) and add to skillet. Let it sear without touching for a minute or so, then flip, searing briefly on all sides (should take 3 minutes or so--you want the outside to be seared, but the inside not overcooked/cooked through). Remove to a plate to rest.
  5. Cook Veggies: Reduce heat to medium high. Add ½ cup water to the pan, along with broccoli florets. Cover pan with a lid and allow to steam for 2 minutes. Remove lid. Give broccoli a stir and then push to the side of the pan and add 1 tablespoon olive oil. Add bell pepper and onion and sauté until tender.
  6. Assemble Bowls: Add a scoop of hot rice to bowls. Top with a few pieces of steak, add a heaping spoonful of veggies. Add some avocado slices, and drizzle with yum yum sauce and sriracha if desired. Garnish with basil and cilantro.

Notes

  • Make Ahead Instructions: The sauce can be made and kept in an airtight container in the refrigerator for up to one week. The steak can be sliced and marinated for several hours in the fridge.
  • Storage Instructions: Keep all the components in the fridge, heat and assemble when ready to serve. Or this makes a great meal prep lunch! The bowls can be assembled and kept in the refrigerator. Wait to add the avocado, fresh herbs, and the yum yum sauce until ready to eat.
  • Gluten-free Adaptations: use gluten-free soy sauce.

Nutrition Information

Calories 610kcal (31%) Carbohydrates 66g (22%) Protein 43g (86%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 95mg (32%) Sodium 459mg (19%) Potassium 1242mg (35%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 2334IU (47%) Vitamin C 147mg (163%) Calcium 120mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 610

% Daily Value*

Calories 610kcal 31%
Carbohydrates 66g 22%
Protein 43g 86%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 95mg 32%
Sodium 459mg 19%
Potassium 1242mg 26%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 2334IU 47%
Vitamin C 147mg 163%
Calcium 120mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.