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Flavorful Steak Bowl Recipe with Charred Brussels and Peanut-Ginger Sauce

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A quick and easy steak bowl featuring perfectly seared steak, charred Brussels sprouts, and a tangy peanut-ginger sauce. This flavorful bowl is perfect for busy weeknights, meal prep, and impressing guests with minimal fuss.

Ingredients

Scale
  • 1 lb flank or sirloin steak, trimmed and sliced thin against the grain
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 cups cooked jasmine or brown rice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 cup creamy peanut butter (natural, no sugar added preferred)
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1-inch piece fresh ginger, grated
  • 1 garlic clove, minced
  • 2–3 tbsp warm water
  • Optional: 1 tsp sriracha or chili flakes
  • Optional garnishes: chopped green onions, toasted sesame seeds, fresh cilantro leaves, lime wedges

Instructions

  1. Cook 2 cups of jasmine or brown rice according to package instructions (about 15-20 minutes). Fluff and keep warm.
  2. Trim and halve Brussels sprouts. Toss with 1 tbsp olive oil, salt, pepper, and a pinch of smoked paprika. Set aside.
  3. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sriracha if using. Add warm water gradually to reach a smooth, pourable consistency. Set aside.
  4. Heat a large cast-iron skillet over medium-high heat. Add Brussels sprouts cut-side down and cook without stirring for 5-7 minutes until charred and caramelized. Flip and cook 3-4 minutes more until tender but crisp.
  5. Season sliced steak with salt, pepper, garlic powder, and smoked paprika. In a separate hot skillet, add a drizzle of oil and sear steak slices for 1-2 minutes per side until browned but still juicy. Avoid overcrowding the pan.
  6. Divide cooked rice into bowls. Top with charred Brussels sprouts and sliced steak.
  7. Drizzle peanut-ginger sauce over the bowls. Garnish with chopped green onions, toasted sesame seeds, fresh cilantro, and lime wedges.

Notes

Pat Brussels sprouts dry before oiling to ensure proper caramelization. Work in batches when searing steak to maintain high pan temperature and get a good crust. The peanut-ginger sauce can be made ahead and stored in the fridge for up to a week. Leftovers keep well for up to 3 days if stored separately and reheated gently.

Nutrition

Keywords: steak bowl, Brussels sprouts, peanut-ginger sauce, quick dinner, meal prep, easy recipe, family favorite, healthy bowl

Find it online: https://fuzzyforker.com/flavorful-steak-bowl-recipe-with-charred-brussels-and-peanut-ginger-sauce-easy-homemade-bowl/