This viral brothy steak and rice bowl is made with juicy seared sirloin steak, fluffy white rice, tender vegetables, and a savory ginger garlic bone broth. It's a comforting, high-protein dinner that's packed with flavor and ready in under an hour.
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Why You'll Love This Brothy Steak and Rice Bowl
I've been on a huge broth bowl kick lately. First, I made my viral beef broth bowls, then my chicken broth bowls, and both turned out so good that I knew I wanted to try another version. When I came across these brothy steak and rice bowls from Unbound Wellness, I knew exactly what I was making next.
What makes this recipe different from my other broth bowls is the broth itself. Instead of a creamy coconut curry broth, this version uses beef bone broth simmered with fresh ginger, garlic, and soy sauce. It's savory and flavorful without being too rich, and it goes perfectly with the seared steak.
I love the combination of textures in this viral broth bowl. The steak gets a golden crust in the skillet, the carrots and bok choy add some freshness, and the fluffy rice absorbs all that delicious broth. Everything comes together in one bowl, and it's such a satisfying dinner, especially when you're craving something warm and comforting.
Ingredients You'll Need
For the Broth:
- 1 teaspoon avocado oil
- 1 garlic clove, minced
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon soy sauce
- 2 cups beef bone broth
- Salt and black pepper, to taste
For the Vegetables:
- 1 teaspoon avocado oil
- 1 medium carrot, shredded
- 1 head baby bok choy, trimmed
- 2 teaspoon soy sauce
- Salt and black pepper, to taste
For the Steak:
- 2 tablespoon avocado oil
- 12 oz sirloin steak
- 1 garlic clove, grated
- 2 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce
- Salt and black pepper, to taste
For Serving:
- 1 cup cooked Jasmine rice
- Green onions, chopped
Ingredient Notes
- Sirloin steak: I use 12 ounces of sirloin steak for two bowls. It's a flavorful cut that works really well when seared and sliced thinly against the grain. New York strip or flat iron steak can work, too.
- Beef bone broth: This is the base of the recipe, so use a bone broth you enjoy. I recommend low-sodium beef bone broth since you're also adding soy sauce to the broth, vegetables, and steak.
- Fresh ginger and garlic: Both go into the broth and the steak, giving the entire bowl plenty of savory flavor. Fresh ginger works best here, so I wouldn't substitute ground ginger unless you have to.
- Baby bok choy and carrots: These cook quickly and add some color and texture. Remove the tough end of the bok choy and separate the leaves before cooking.
- Soy sauce: It seasons all three components of the bowl. Regular soy sauce works, but you can use low-sodium soy sauce if you prefer a less salty broth.
- Rice: I like jasmine rice for this recipe because it's fluffy and absorbs the broth really well. You can also use regular long-grain white rice or leftover cooked rice.
How to Make Brothy Steak and Rice Bowls
Step 1: Make the Ginger Garlic Broth
Heat 1 teaspoon of avocado oil in a saucepan over low heat. Add the minced garlic and ginger and cook for about 2 minutes, stirring occasionally, until fragrant.
Pour in the beef bone broth and 1 tablespoon of soy sauce. Season lightly with salt and black pepper, then cover and let the broth simmer gently over low heat for 25-30 minutes. Taste it before adding any extra salt.
Step 2: Cook the Vegetables
While the broth simmers, heat 1 teaspoon of avocado oil in a skillet over medium-low heat. Add the shredded carrots and baby bok choy and sauté for 4-5 minutes, until the vegetables are tender but still have a little texture. Add 2 teaspoons of soy sauce, toss everything together, and season lightly with salt and black pepper. Transfer the vegetables to a plate and set aside.
Step 3: Sear the Steak
Pat the sirloin steak dry with paper towels and season both sides with salt and black pepper. Heat 2 tablespoons of avocado oil in a clean skillet over medium-high heat. Once the oil is hot, add the steak and sear for about 3-4 minutes on each side, until a golden-brown crust forms.
Reduce the heat to medium-low and add the grated garlic and minced ginger. Cook for another minute, stirring the aromatics so they don't burn. Pour in the remaining tablespoon of soy sauce and turn the steak to coat it in the pan juices. Continue cooking as needed, checking the internal temperature with a meat thermometer. I like to cook mine safely to 145°F with at least a 3-minute rest. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Step 4: Assemble the Brothy Rice Bowls
Divide the warm cooked rice between two bowls. Add the sautéed carrots and bok choy, then arrange the sliced steak over the top. Ladle the hot ginger garlic beef broth into each bowl, dividing it evenly. Finish with chopped green onions and serve immediately while everything is warm.
My Tips for The Best Steak and Rice Broth Bowls
- Get a good sear on the steak. Make sure the steak is dry before adding it to the skillet. Excess moisture prevents it from browning properly. Once it's in the pan, leave it alone for a few minutes so a nice crust can develop.
- Don't burn the garlic and ginger. Add them after searing the steak and reducing the heat. Garlic burns quickly in a hot skillet, especially when it's finely grated, and can make the pan sauce taste bitter.
- Slice the steak against the grain. Look for the direction of the muscle fibers and cut across them into thin slices. This makes sirloin much easier to chew.
- Use the steak's temperature, not just the cooking time. The thickness of your steak will affect how long it takes to cook. An instant-read thermometer is the most reliable way to check doneness.
- Taste the broth before adding more salt. Soy sauce and beef bone broth already contain sodium, and different brands can be significantly saltier than others.
- Add the broth just before serving. The rice will continue absorbing liquid as it sits. If you want the bowl to stay nice and brothy, wait until you're ready to eat before ladling the broth over everything.
Variations and Substitutes
- Make it spicy. Add chili crisp, chili oil, or red pepper flakes to the finished bowl for some heat.
- Switch up the vegetables. Sautéed mushrooms, spinach, broccoli, or snap peas would all work well with the ginger garlic broth.
- Use a different rice. Jasmine rice is my favorite, but basmati or brown rice works, too. Just make sure it's fully cooked before assembling the bowls.
- Use ground beef: If you want to change up the protein, use ground beef for a different version of a beef broth bowl.
- Make it gluten-free. Replace the soy sauce with gluten-free tamari and check that your beef bone broth is gluten-free as well.
How to Store and Reheat Leftovers
- In the fridge: Store the steak, rice, vegetables, and broth in separate airtight containers in the refrigerator for up to 3-4 days. Refrigerate everything promptly, especially the cooked rice.
- To reheat: Warm the broth in a saucepan over medium-low heat. Reheat the rice, vegetables, and steak separately until heated through to 165°F, then assemble the bowls and pour the hot broth over the top. Avoid unnecessarily prolonged heating of the steak so it doesn't become tough.
- For meal prep: Prepare the broth, rice, and vegetables ahead of time and store them separately. You can also cook and slice the steak in advance. When you're ready to eat, reheat everything and assemble the bowls just before serving.
Brothy Steak and Rice Bowl FAQs
What is a brothy steak and rice bowl?
A brothy steak and rice bowl is a rice bowl made with cooked steak, vegetables, and a flavorful broth poured over everything before serving. Unlike a traditional steak rice bowl with sauce, there's enough broth to soak into the rice and enjoy with a spoon. This version uses sirloin steak and a savory ginger garlic beef bone broth.
Can I use regular beef broth instead of bone broth?
Yes! Regular beef broth or beef stock works in place of bone broth. The flavor will be slightly different depending on the brand, and regular broth may contain less protein than bone broth, but the recipe will still turn out delicious. I recommend using low-sodium broth so you can control the seasoning.
What is the best steak for a brothy rice bowl?
Sirloin steak is a great choice because it has plenty of beefy flavor and works well for pan-searing. New York strip and flat iron steak are also good options. Whichever cut you use, avoid overcooking it and slice it thinly against the grain before adding it to the bowl.
Can I use leftover rice for broth bowls?
Absolutely! Leftover jasmine or white rice works great for this recipe. Just make sure it was refrigerated promptly after cooking and is reheated thoroughly before serving. Using leftover rice also makes the recipe even quicker to prepare.
Can I make brothy steak and rice bowls ahead of time?
Yes! The broth, vegetables, rice, and steak can all be prepared ahead of time. Store the components separately in the refrigerator for up to 3-4 days. Reheat them before serving and wait to add the broth until the end so the rice doesn't become too soft.
Why did my steak turn out tough?
Steak can become tough if it's overcooked or sliced in the wrong direction. Use a meat thermometer to avoid cooking it longer than needed, let it rest for 5 minutes, and slice thinly against the grain. Those small steps make a big difference, especially with sirloin.
Viral Steak and Rice Broth Bowl
This viral brothy steak and rice bowl is made with juicy seared sirloin steak, fluffy white rice, tender vegetables, and a savory ginger garlic bone broth. It's a comforting, high-protein dinner that's packed with flavor and ready in under an hour.
Ingredients
For the Broth:
- 1 teaspoon avocado oil
- 1 garlic clove, minced
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon soy sauce
- 2 cups beef bone broth
- Salt and black pepper, to taste
For the Vegetables:
- 1 teaspoon avocado oil
- 1 medium carrot, shredded
- 1 head baby bok choy, trimmed and leaves seperated
- 2 teaspoon soy sauce
- Salt and black pepper, to taste
For the Steak:
- 2 tablespoon avocado oil
- 12 oz sirloin steak
- 1 garlic clove, grated
- 2 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce
- Salt and black pepper, to taste
For Serving:
- 1 cup cooked Jasmine rice
- Green onions, chopped
Instructions
- Remove the steak from the refrigerator about 20 minutes before cooking while preparing the broth. Heat 1 teaspoon of avocado oil in a saucepan over low heat. Add the minced garlic and ginger and sauté for about 2 minutes, until fragrant.
- Add the beef bone broth and 1 tablespoon soy sauce. Season lightly with salt and black pepper, cover, and simmer gently over low heat for 25-30 minutes. Taste and adjust the seasoning before serving.
- Meanwhile, heat 1 teaspoon avocado oil in a skillet over medium-low heat. Add the shredded carrot and baby bok choy and sauté for 4-5 minutes, until tender. Stir in 2 teaspoons soy sauce, season lightly with salt and black pepper, and transfer to a plate.
- Pat the steak dry and season both sides with salt and black pepper. Heat 2 tablespoons avocado oil in a clean skillet over medium-high heat. Add the steak and sear for approximately 3-4 minutes per side, until a golden crust forms.
- Reduce the heat to medium-low. Add the grated garlic and minced ginger and cook for about 1 minute, stirring to prevent burning. Pour in the remaining tablespoon of soy sauce and turn the steak to coat it. Continue cooking as needed, checking the temperature with a meat thermometer. The USDA recommends an internal temperature of 145°F followed by at least 3 minutes of resting.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain.
- Divide the warm cooked rice between two serving bowls. Top with the sautéed vegetables and sliced steak. Ladle the hot ginger garlic broth over each bowl, garnish with chopped green onions, and serve immediately.
Nutrition Information:
Serving Size:
1 bowl (½ the recipe)Amount Per Serving: Calories: 610Total Fat: 32gSaturated Fat: 6gUnsaturated Fat: 26gCholesterol: 100mgSodium: 1,550mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 48g
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