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Yard House Steak Bowl Recipe

Yard House Steak Bowl Recipe

This copycat-style Yard House steak bowl combines grilled sirloin, sesame brown rice, red quinoa, and colorful stir-fried vegetables in one filling bowl. It is easy to prepare at home and can be adjusted with chicken or shrimp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 to 1½ pounds sirloin steak
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
For the Rice and Quinoa
  • 1½ cups cooked brown rice
  • ¾ cup cooked red quinoa
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
For the Vegetables
  • 1 cup sliced shiitake mushrooms
  • 1 cup snap peas
  • 1 cup chopped baby bok choy
  • 1 medium carrot thinly sliced
  • ½ small red onion sliced
  • 1 cup baby broccoli or asparagus
  • 1 tablespoon cooking oil
  • ¼ teaspoon red pepper flakes
For the Quick Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • ½ teaspoon honey
  • ½ teaspoon fresh grated garlic
For Serving
  • Green onions
  • Sesame seeds
  • Lime wedges

Equipment

  • Large skillet or frying pan
  • Medium saucepan with lid
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Measuring spoons
  • Tongs
  • Wooden spoon or spatula

Method
 

  1. Cook the rice and quinoa: Prepare the brown rice and red quinoa separately according to their package directions. Keep both warm.
  2. Season the steak: Pat the sirloin dry, then coat it with soy sauce, olive oil, garlic powder, onion powder, black pepper, salt, and red pepper flakes.
  3. Cook the steak: Heat a skillet over medium-high heat. Add the steak and cook until browned and done to your preferred level. Let it rest for 5 minutes, then slice it thinly against the grain.
  4. Stir-fry the vegetables: Add oil to the same skillet. Cook the mushrooms, snap peas, bok choy, carrot, red onion, and baby broccoli or asparagus for 5–7 minutes. Keep the vegetables slightly crisp.
  5. Make the sauce: Whisk together soy sauce, water, sesame oil, lime juice, honey, and grated garlic until smooth.
  6. Build the bowl: Add warm brown rice and red quinoa to each bowl. Top with the cooked vegetables and sliced steak.
  7. Finish and serve: Drizzle over the sauce and add green onions, sesame seeds, and a squeeze of fresh lime. Serve warm.

Notes

Steak: Sirloin works well, but flank steak can also be used. Slice flank steak against the grain.
Rice: Brown rice gives the bowl a nuttier texture. Jasmine or white rice can be used when preferred.
Quinoa: Red quinoa adds texture, but regular quinoa works too.
Vegetables: Use broccoli, asparagus, mushrooms, snap peas, carrots, or bok choy depending on what you have.
Spice: Add extra red pepper flakes or a little chili sauce for a hotter bowl.
Sauce: Start with a small amount and add more after tasting. Soy sauce can make the bowl salty quickly.
Chicken option: Replace the steak with boneless chicken breast or thighs for an easy Yard House-style chicken bowl.
Storage: Store steak, rice, vegetables, and sauce separately when possible. Add fresh toppings after reheating.