Yum Yum Bowls
Yum Yum Bowls are a vibrant, delicious way to enjoy a hearty meal packed with flavors and nutrients. The combination of tender sirloin steak, fresh vegetables, and a creamy sauce creates a delightful dish that everyone will love. Whether you’re prepping for a busy week or entertaining guests, these bowls are a sure hit. With a perfect balance of protein, carbs, and fresh greens, Yum Yum Bowls are not only satisfying but also incredibly customizable. Let’s dive into why this recipe works, what you’ll need, and how to make it!
Why This Recipe Works
Yum Yum Bowls are a fantastic example of how to combine fresh ingredients with savory flavors to create a dish that is more than the sum of its parts. The marinade made from soy sauce, peach juice, garlic, and ginger infuses the sirloin steak with a sweet and tangy flavor while also tenderizing the meat. The vibrant colors of the vegetables not only make the dish visually appealing but also provide a variety of textures that enhance the eating experience. Lastly, the creamy sauce adds a luscious finish that ties everything together beautifully.
Ingredient List
- 2 lbs sirloin steak
- 2 tablespoons sesame oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup peach juice
- 4 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- 1 small crown of fresh broccoli, cut into florets
- 1/4 cup water
- 1 tablespoon olive oil
- 2 bell peppers, any colors, chopped into chunks
- 1 red onion, chopped into chunks
- 1 avocado, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 6 cups hot cooked rice, brown or cauliflower rice (approximately 2 cups dry white rice)
- Sriracha hot sauce, optional
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 3/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Equipment & Tools
- Skillet or frying pan – for cooking the steak and vegetables.
- Mixing bowl – to prepare the marinade and sauce.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cutting board and knife – for chopping vegetables and steak.
- Rice cooker or pot – to cook rice or cauliflower rice.
Yum Yum Bowls — Do This Next
Step 1: Marinate the Steak
In a mixing bowl, combine the sesame oil, low-sodium soy sauce, peach juice, minced garlic, and minced ginger. Whisk together until well combined. Place the sirloin steak in a large resealable bag and pour the marinade over it. Seal the bag, ensuring all the steak is coated, and refrigerate for at least 30 minutes (up to overnight for more flavor).
Step 2: Cook the Rice
Prepare your rice according to package instructions. If you are using brown rice or cauliflower rice, ensure it is cooked and hot when serving.
Step 3: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers, red onion, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color. Add the water to help steam the broccoli, if necessary. Season with salt and pepper to taste.
Step 4: Cook the Steak
Remove the steak from the marinade and discard the marinade. In the same skillet, increase the heat to high and add the marinated steak. Cook for about 4-5 minutes per side for medium-rare, or until your preferred doneness is reached. Let the steak rest for a few minutes before slicing it thinly.
Step 5: Prepare the Sauce
In a clean mixing bowl, combine the mayonnaise, ketchup, rice vinegar, paprika, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.
Step 6: Assemble the Yum Yum Bowls
In each bowl, add a generous scoop of rice as the base. Top with sautéed vegetables, sliced steak, avocado, and a sprinkle of fresh basil and cilantro. Drizzle with the creamy sauce and add Sriracha for an extra kick if desired.
No-Store Runs Needed
- Substitute the sirloin steak with chicken or tofu for a different protein option.
- Use frozen vegetables if fresh ones are unavailable; just adjust the cooking time as needed.
- Switch the rice for quinoa or another grain based on your preference.
- If you don’t have peach juice, apple juice or pineapple juice can work as a substitute.
Testing Timeline
Here’s how you can plan your cooking:
- Marinate the steak in the morning or the night before to save time.
- Cook the rice while the steak marinates to maximize efficiency.
- Sauté the vegetables just before serving for the freshest taste.
- Assemble the bowls in about 10 minutes when everything is ready.
Make Ahead Like a Pro
You can prepare many elements of the Yum Yum Bowls in advance:
- Marinate the steak a day ahead for deeper flavor.
- Cook the rice ahead of time and store it in the fridge; just reheat before serving.
- Chop the vegetables the night before and store them in an airtight container.
- Prepare the sauce ahead of time and refrigerate it for up to a week.
Top Questions & Answers
Can I use a different type of meat for Yum Yum Bowls?
Absolutely! Chicken, pork, or even shrimp can be delicious alternatives. Just adjust the cooking times accordingly.
Can I make this recipe vegetarian or vegan?
Yes! Replace the steak with tofu or tempeh and use a plant-based mayonnaise for the sauce.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze Yum Yum Bowls?
While the components of the bowl can be frozen separately, it’s best to eat them fresh. Cooked rice freezes well, as do marinated proteins before cooking.
Cook This Next
The Takeaway
Yum Yum Bowls are not just a meal; they’re an experience. With their harmonious blend of flavors, textures, and colors, they’re perfect for any occasion, whether it’s a cozy family dinner or a meal prep for the week. The versatility of the ingredients means you can easily swap in your favorite veggies or proteins, making this dish truly your own. So, grab your ingredients and get ready to enjoy a bowl full of yum!
Yum Yum Bowls
Ingredients
Equipment
Method
- In a mixing bowl, combine the sesame oil, low-sodium soy sauce, peach juice, minced garlic, and minced ginger. Whisk together until well combined. Place the sirloin steak in a large resealable bag and pour the marinade over it. Seal the bag, ensuring all the steak is coated, and refrigerate for at least 30 minutes (up to overnight for more flavor).
- Prepare your rice according to package instructions. If you are using brown rice or cauliflower rice, ensure it is cooked and hot when serving.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers, red onion, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color. Add the water to help steam the broccoli, if necessary. Season with salt and pepper to taste.
- Remove the steak from the marinade and discard the marinade. In the same skillet, increase the heat to high and add the marinated steak. Cook for about 4-5 minutes per side for medium-rare, or until your preferred doneness is reached. Let the steak rest for a few minutes before slicing it thinly.
- In a clean mixing bowl, combine the mayonnaise, ketchup, rice vinegar, paprika, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.
- In each bowl, add a generous scoop of rice as the base. Top with sautéed vegetables, sliced steak, avocado, and a sprinkle of fresh basil and cilantro. Drizzle with the creamy sauce and add Sriracha for an extra kick if desired.
Notes
- Substitute the sirloin steak with chicken or tofu for a different protein option.
- Use frozen vegetables if fresh ones are unavailable; just adjust the cooking time as needed.
- Switch the rice for quinoa or another grain based on your preference.
