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Ginger-Soy Steak Bowls

Ginger-Soy Steak Bowls

When we're short on time or aren't in the mood to cook, but still want a delicious and nutrient-dense meal, this meal—we refer to them as "protein bowls"—is our go-to! 

This Asian twist is one of our favorite variations, but the options are endless: Mexican spices with salsa and guacamole, curry spices with a tangy yogurt, or fresh herbs from the garden! 

This variation starts with 100% grass-fed strip steak, because that's what we had around, but any steak cut will work—or sub your favorite protein. 

We love how all of the components in this recipe work together, but make this as simple or complex as you want. The great thing about this style of meal is its versatility!



TOTAL TIME: 45 min; SERVES: 4 (w/ leftovers)


  • 2 pkgs 100% grass-fed NY strip steak (~1.5-2 lbs, thawed)
  • 1.5 cups uncooked white rice
  • 2 medium carrots, grated
  • 1/2 cabbage, shredded
  • 1-inch knob of ginger, grated (1 tsp for sauce, rest for garnish)
  • 1 clove garlic, pressed or minced
  • Apple cider vinegar (white wine or rice vinegars will work also)
  • Coconut aminos (or tamari/soy)—We like this one
  • Olive oil
  • 1 tsp grass-fed butter
  • 1-2 tsp honey or maple syrup
  • Toasted sesame seed oil, to taste
  • 2 scallions, chopped (optional)
  • Sesame seeds (optional)
  • Salt and pepper, to taste



Step 1: Rice

Cook your rice. We love our rice cooker so we can set-and-forget it! Cooking time and water ratio may vary slightly by cooking method. We like to add a sprinkle of salt and about 1 tsp of butter to our rice before cooking.

Step 2: Veggies

Prep your veggies. Grate the carrots and set aside in a bowl. Thinly slice the entire scallions and set aside in a bowl (some will be used in the sauce and some reserved for garnish). 

Step 3: Cabbage Slaw

Shred or thinly slice the cabbage—either by hand with a sharp knife or in a food processor with the shredder attachment. Set aside in a medium bowl.

In a small bowl mix together approximately 1/4 cup olive oil with 2 TBS apple cider vinegar (or vinegar of choice),1-2 tsp honey, and 1/4 tsp salt, or to taste. Mix and add to the shredded cabbage.

Step 4: Steak

Cook the steaks over med-high heat, flipping once, until internal temp reaches 135 degrees (for medium rare).

Remove steaks from the heat and let rest for 5-10 minutes before thinly slicing.

Step 5: Ginger-"soy" sauce

While your steak is resting, in a separate small bowl, mix 1/4 cup coconut aminos, 1/4 cup vinegar of choice, and 1/2 tsp of toasted sesame oil. We like to add a few chopped scallions and about 1/2-1 tsp of grated ginger to this as well! If you like spice add 1/4 tsp red pepper flakes or 1 tsp sriracha sauce. 

Mix ingredients and adjust ratios to taste.

Step 5: Assemble!

There aren't any real rules to this step, but we like to start with a generous scoop of rice, a scoop of the slaw, several slices of steak, and top it with shredded carrots, scallions, ginger, pickled onions, and ginger-soy sauce. 


Let us know if you try this one! 

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