Steak Peanut Bowl

The eating habits of the Weir household have been changing lately...for the better.

For as long as I can remember, we've always opted to eat out on Saturday nights. Most likely it's ingrained in me by my parents who always, without a doubt, order in or eat out on Saturday nights. It makes sense - you work hard all week and deserve to treat yourself on Saturday after errands or fun plans. That's why Andy and I easily fell into the same routine.

But the past few weeks have been different. Now that we've got a grill, Saturdays are an opportunity to try out a new recipe on the grill without the stress of added work after a long day at the office. We relax all afternoon, go grocery shopping, marinade some meat, and then piece together a beautiful meal like these steak peanut bowls.

Every time I make this peanut sauce we end up having loads of leftovers that get put on everything. It's the perfect balance of salty and sweet, and makes the ginger marinated steak taste even better. I've also found that if there's meat on the plate, I can get away with loads of veggies making up the rest of the meal.

Steak Peanut Bowl

  • 1.5lb flank steak
  • 1/4 c. soy sauce
  • 2 Tbs. ground ginger
  • 2 cloves garlic, minced
  • 1 cucumber, spiralized or sliced
  • 1 yellow pepper, chopped or sliced
  • 1/2 red cabbage, shredded
  • 1/2 white onion, diced
  • 2 Tbs. teriyaki sauce
  1. In a large Ziploc bag, combine the steak, soy sauce, ginger and garlic. Allow to marinate for at least a couple hours up to overnight.
  2. Preheat the grill to medium-high heat. Cook your steak for 7 minutes on each side, or until cooked to desired amount. Remove from grill and allow to sit before slicing.
  3. In a skillet, saute your cabbage, pepper, onions and teriyaki sauce until the onions and cabbage are softened.
  4. Build your bowl with the cucumber, cabbage, onions and peppers, before topping with sliced steak and desired peanut sauce.


Peanut Sauce

  • 1 can lite coconut milk
  • 3/4 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 3 Tbs. honey
  • 1 Tbs. ground ginger
  1. Combine your coconut milk and peanut butter in a sauce pan over medium heat, stirring until smooth.
  2. Add in the soy sauce, honey, and ginger and continue to stir until ready to serve.