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Steak and Rice Bowls
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Quick and easy, and a new way to enjoy Rube's steak.


1/4 cup soy sauce
1 teaspoon red pepper flakes
1 teaspoon minced ginger
1/3 cup water
1 tablespoon cornstarch
2 tablespoons rice wine vinegar
1 pound Rube's Top Sirloin, cut into bite-size pieces
3 tablespoons olive oil, divided
1 teaspoon sesame oil
1 teaspoon minced garlic
1 cup sliced peppers (can be any mix of red, yellow and green)
4 sliced scallions
2 cups prepared white rice


Mix the soy sauce, pepper flakes, ginger, water, cornstarch and rice wine vinegar in a medium bowl. Add the sirloin, and stir to coat. Cover, and place in refrigerator to marinate during the next step.

In a large skillet or wok, stir 2 tablespoons of the olive oil, the sesame oil and the garlic over medium-high heat. Add the sliced peppers and scallions. Stir-fry until crisp-tender. Transfer to mixing bowl. In the same skillet or wok, add 1 tablespoon olive oil. Spoon beef with a slotted spoon into the skillet, reserving marinade for later use. Stir-fry beef until browned, then transfer to the bowl with the peppers. Add marinade to the skillet, and stir over medium-high heat until the sauce is thickened. Add the sirloin and pepper mixture to the skillet, stirring to coat with sauce and heat thoroughly. Spoon prepared rice into bowls, top with sirloin and pepper mixture, then serve.

Product Code: RCP-RICEBOWL
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Step away from traditional steakhouse fare and try this simple Asian dish!

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