This post has been sponsored by Social Native and Kikkoman®. All opinions are my own.
I’m just going to say it – food always tastes better in a bowl. I don’t know why. It just does. Also, Chinese takeout tastes better on cold or rainy days. I don’t make the rules, guys. It just does. I mean, there’s nothing better than curling up in comfy clothes with a bowl of belly-warming food. I know people love the experience of going out to eat, but I’m not a huge fan (plus I read too much about things that go on in the food service industry and just yuck).
Besides, I find the experience of creating new dishes at home to be quite satisfying. I love to cook and I love hearing my husband compliment the dishes I make. I don’t even mind it when he critiques them like a Food Network judge! Which is why I’m going to admit something to you right now.
Lately, I feel like I’ve been totally off my stir-fry game. They’ve been subpar and lacking that burst of color and flavor that makes a really great stir-fry dish. And I know they’re just “eh” when my husband finishes his meal without giving me a “perfect” or a “good job.” He knows I like to hear that stuff! You know, compliments to the chef and whatnot.
But something delicious happened recently that made me feel on top of my stir-fry game again. I thought about that Vietnamese Shrimp Noodle Salad I recently shared. That got me thinking about another dish I’ve enjoyed at that same Asian restaurant that recipe was based on. So I cracked open a bottle of Kikkoman® Traditionally Brewed Soy Sauce and got to work on a Mongolian Beef style rice bowl and guys – I may never order takeout again.
Okay. That last bit was a little dramatic. I’ll probably order takeout again, but this bowl is pretty darn delicious! I definitely owe it all to a great cut of steak and one really good soy-based sauce. In fact, this rice bowl was so good that I didn’t even share it with my husband! I basically meal prepped these bowls for lunches for myself (sorry, mister).
- 1/4 cup Kikkoman® Traditionally Brewed Soy Sauce
- 1 tsp. sweet chili sauce
- 1/4 tsp. ground ginger
- 1 tbsp. honey
- Large garlic clove, minced
- Extra virgin olive oil
- A little over 1/2 lb. flank steak, fat trimmed and cut into strips
- Small red bell pepper, cut into thin strips
- 1/4 cup shredded carrots
- 1/2 green onion stalks, cut into 2 inch pieces
- 1/2 cup brown rice, cooked
- Optional: sesame seeds, to garnish
- In a large bowl, whisk together the Kikkoman® Traditionally Brewed Soy Sauce, chili sauce, ginger, honey, and garlic.
- Add the flank steak to the bowl and toss to coat.
- Heat a tablespoon or two of olive oil in a medium skillet over medium heat.
- Add the flank steak and cook on both sides about two minutes. Remove from skillet and set aside.
- Lower the heat and let the sauce reduce by half. Then, add the pepper and carrots. Cook until they begin to soften.
- Add the flank steak back into the pan, along with the green onions. Cook for another minute or two.
- Spoon brown rice into a small bowl. Then, top with steak mixture.
- Garnish with sesame seeds and serve immediately with more Kikkoman® Traditionally Brewed Soy Sauce, if desired.
I mean, isn’t it a pretty bowl? This recipe was a total stir-fry game changer for me and I’ll definitely be making it again. And again. And – well, you get the picture. I bet it would be even better if you marinaded the steak in the sauce ahead of time. But honestly, it really didn’t need it. The flavor was all there in every single bite!
Kikkoman® Soy Sauce has become such a staple in our home. It’s great for easy stir-fries like this Mongolian Beef Brown Rice Bowl and so much more! Head to the bottom of this post for even more Kikkoman® recipe ideas!
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