Ginger Steak Bowl with Peanut Sauce

When I was a kid, my mom coerced me into eating my veggies by having me "disguise" them. What did this look like? Small portions of green beans hidden beneath mountains of ketchup. It was the only way I could manage to eat any vegetables for years, which I now find humorous since I rarely eat ketchup these days.

If I had known that I could eat my vegetables under a drizzle of the peanut butter sauce I made for this bowl, I would have turned my back on ketchup and never looked back. After Andy and I made our bowls, and I got all the pictures I could snap before he started eating without me, we both went back for an extra spoonful of the peanut sauce. While younger me wanted to disguise the fact that I was eating vegetables, adult Emily was loving the red pepper and zucchini in this bowl paired with the slightly sweet peanut sauce. And since I have leftover sauce, it only makes sense to try it with every other veggie I have in my fridge, right? 

Ginger Steak Bowl

  • 1 lb steak, cut up into cubes (I got a thinner cut of meat to make it easier for chopping)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup olive oil
  • 4 tbs honey
  • 4 garlic cloves
  • 2 tbs ground ginger
  • 1/2 cup uncooked white rice
  • 1 red bell pepper, cut into long strips
  • 2 zucchini sliced
  • 3 green onions, diced
  • sesame seeds to garnish
  1. The night ahead of making the dish, or a few hours before cooking, combine the olive oil, soy sauce, honey, garlic and ginger for the steak to marinade in. Whisk all of the ingredients in a bowl, and then transfer to a gallon ziploc with your cubed steak. Place in the fridge until you're ready to cook it up. 
  2. Cook up your rice to package instructions. I used a rice cooker, which takes about 30 minutes and will automatically turn off when the rice is finished cooking.
  3. Place your pan or wok on the stove over medium-high heat. Once your pan is hot, place your pieces of marinated steak into the skillet, being careful not to pour all of the marinade in as well. Continue cooking your steak until it reaches your desired done-ness.
  4. With a few minutes remaining to cook the steak, add in your red pepper and zucchini, stirring them in the soy sauce and ginger marinade with the steak. Once your steak is cooked and the veggies are softened, take them off the heat.
  5. Assemble your ginger steak bowl, with your rice on the bottom, topped with the steak and veggies, and a drizzling of the peanut sauce. Top with the green onions and seasame seeds.

Peanut Sauce

  • 1 can coconut milk, lite
  • 3/4 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 3 tbs honey
  • 1 tsp ground ginger
  1. Pour your coconut milk and peanut butter into a saucepan over low to medium heat. Continue to stir until the peanut butter has melted and the mixture is smooth. 
  2. Add in the soy sauce, honey and ginger, stirring to combine. Keep on low and stir occasionally until you're ready to serve.