Tender ginger- and soy-marinated steak sliced over creamy coconut-infused jasmine rice with crisp cucumber, carrot, and steamed broccoli, finished with a bright lime drizzle and toasted sesame.
Coconut Jasmine Bowls with Ginger-Soy Steak
A fast, flavor-forward bowl that pairs ginger-soy–marinated flank steak with creamy coconut jasmine rice and crisp, bright veggies.
If you want dinner that feels special but doesn’t take a full evening, this bowl is your win. Thinly sliced flank steak soaks up a lively ginger-soy marinade—ginger, garlic, lime, a touch of brown sugar and sesame oil—for big savory flavor in about 20–30 minutes of hands-off time. The result is juicy, caramelized beef that’s easy to slice and piles perfectly over rice.
What makes the bowls sing is the contrast: luscious coconut-infused jasmine rice provides a silky, fragrant base while crisp cucumber, julienned carrot and bright-green steamed broccoli add crunch and freshness. A small ladle of the reserved marinade is cooked down into a glossy finishing sauce, then brightened with lime and sprinkled with toasted sesame for a little pop on every bite.
This is a very practical weeknight recipe: start the rice (the coconut milk keeps it creamy), steam the veggies while the rice cooks, and let the steak rest a few minutes before slicing thinly across the grain. The components also travel well—make the rice and sauce ahead, sear the steak last-minute, and you’ve got a satisfying lunch or dinner in under an hour.
Serve with scallions, extra lime wedges and a pinch of crushed red pepper if you like heat. Because there’s no dairy here, the dish stays bright and clean-tasting while still feeling indulgent—comfort without the heaviness.
Ingredients
How to Make Ginger Soy Steak Rice Bowls
- Make the ginger-soy marinade: in a medium bowl whisk together low-sodium soy sauce, grated fresh ginger, minced garlic, brown sugar, sesame oil, rice vinegar, juice and zest of the lime, and the cornstarch until smooth.
- Split the marinade: ladle off and reserve about 3 tablespoons of the marinade into a small bowl for later (this will become the finishing sauce). Place the flank steak in a shallow dish or zip-top bag, pour the remaining marinade over the steak, turn to coat, and refrigerate 20–30 minutes while you prep other components.
- Rinse the jasmine rice under cold water until the runoff is mostly clear. In a medium pot combine the rice, coconut milk, 1 3/4 cups water, and 1/4 tsp kosher salt, bring to a simmer, cover, reduce heat to low, and cook 15–18 minutes until the liquid is absorbed; remove from heat and let sit covered 10 minutes, then fluff with a fork.
- While the rice cooks, prepare the vegetables: thinly slice the cucumber, peel and julienne the carrot, and steam or blanch the broccoli florets until bright green and tender-crisp (about 3–4 minutes). Keep warm.
- Heat a large cast-iron skillet or heavy pan over high heat until very hot, add the vegetable oil, then remove the steak from the marinade and sear 3–5 minutes per side for medium-rare (longer if you prefer well done). Transfer steak to a cutting board and let rest 8–10 minutes before slicing thinly against the grain.
- Make the finishing sauce: pour the reserved marinade into a small saucepan, add 2–3 tablespoons water, and bring to a simmer over medium heat, stirring until glossy and slightly thickened (about 1–2 minutes). Taste and adjust with a squeeze of lime if desired.
- Assemble the bowls: divide the coconut jasmine rice among four bowls, arrange sliced steak on top, and add cucumber, carrot, and broccoli to each bowl. Spoon the warm finishing sauce over the steak, sprinkle with sliced scallions and sesame seeds, and serve with extra lime wedges.
Recipe Card
Ginger Soy Steak Rice Bowls
Tender ginger- and soy-marinated steak sliced over creamy coconut-infused jasmine rice with crisp cucumber, carrot, and steamed broccoli, finished with a bright lime drizzle and toasted sesame.
- Prep
- 30 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Make the ginger-soy marinade: in a medium bowl whisk together low-sodium soy sauce, grated fresh ginger, minced garlic, brown sugar, sesame oil, rice vinegar, juice and zest of the lime, and the cornstarch until smooth.
- Split the marinade: ladle off and reserve about 3 tablespoons of the marinade into a small bowl for later (this will become the finishing sauce). Place the flank steak in a shallow dish or zip-top bag, pour the remaining marinade over the steak, turn to coat, and refrigerate 20–30 minutes while you prep other components.
- Rinse the jasmine rice under cold water until the runoff is mostly clear. In a medium pot combine the rice, coconut milk, 1 3/4 cups water, and 1/4 tsp kosher salt, bring to a simmer, cover, reduce heat to low, and cook 15–18 minutes until the liquid is absorbed; remove from heat and let sit covered 10 minutes, then fluff with a fork.
- While the rice cooks, prepare the vegetables: thinly slice the cucumber, peel and julienne the carrot, and steam or blanch the broccoli florets until bright green and tender-crisp (about 3–4 minutes). Keep warm.
- Heat a large cast-iron skillet or heavy pan over high heat until very hot, add the vegetable oil, then remove the steak from the marinade and sear 3–5 minutes per side for medium-rare (longer if you prefer well done). Transfer steak to a cutting board and let rest 8–10 minutes before slicing thinly against the grain.
- Make the finishing sauce: pour the reserved marinade into a small saucepan, add 2–3 tablespoons water, and bring to a simmer over medium heat, stirring until glossy and slightly thickened (about 1–2 minutes). Taste and adjust with a squeeze of lime if desired.
- Assemble the bowls: divide the coconut jasmine rice among four bowls, arrange sliced steak on top, and add cucumber, carrot, and broccoli to each bowl. Spoon the warm finishing sauce over the steak, sprinkle with sliced scallions and sesame seeds, and serve with extra lime wedges.
Nutrition
- Carbohydrates
- 92
- Saturated Fat
- 21
- Sodium
- 900
- Fiber
- 5
- Unsaturated Fat
- 21
- Protein
- 47
- Fat
- 42
- Cholesterol
- 120
- Trans Fat
- 0
- Calories
- 925
- Sugar
- 11