Yum Yum Bowls
These Yum Yum Bowls are the kind of meal I make when I want big flavor without a lot of fuss. They balance a sweet-savory peach-soy marinated steak with bright vegetables, creamy avocado, and that unmistakable Yum Yum sauce. The components are straightforward and mostly come together at the stovetop, then assemble into bowls that are perfect for weeknight dinners or casual entertaining.
What I appreciate about this recipe is how forgiving it is: the sauce can be made ahead, the steak benefits from a short marinade, and the rice (or cauliflower rice) keeps warm while you finish the rest. The result is satisfying in texture and color — seared meat, tender-crisp broccoli, glossy peppers and onion, and herb finishes.
Below you’ll find a clear ingredients list with quick notes, exact step-by-step instructions, and practical tips to avoid the most common slip-ups. Read the notes sections if you want to tweak for lower carbs, cooking for a crowd, or storing leftovers.
What Goes In
- 2 lb top sirloin steak — Tender, flavorful cut for quick searing; cut against the grain into bite-size pieces.
- 2 Tablespoons sesame oil — Adds nutty, aromatic flavor to the marinade.
- 1/2 cup low-sodium soy sauce — Salty backbone of the marinade; low-sodium gives better control of seasoning.
- 1/2 cup peach juice — Provides mild sweetness and a fruity counterpoint to the soy.
- 4 cloves garlic, minced — Sharp aromatics for the marinade and pan flavor.
- 1 teaspoon fresh minced ginger — Fresh heat and brightness; don’t skip if you like that zing.
- 1 fresh broccoli, small crown, cut into florets — Tender-crisp vegetable for texture and color.
- 1/2 cup water — Used to steam the broccoli quickly without adding fat.
- 1 Tablespoon olive oil — For sautéing peppers and onion; neutral flavor, helps with browning.
- 2 bell peppers, any colors, chopped into chunks — Adds sweetness, color, and crunch.
- 1 red onion, chopped into chunks — Sweet and slightly sharp when sautéed; adds depth.
- 1 avocado, sliced — Creamy contrast to the savory steak and sauce.
- 1/2 cup fresh basil leaves, chopped — Bright, aromatic finish.
- 1/2 cup fresh cilantro, chopped — Adds herbaceous lift; optional if you prefer basil only.
- 6 cups hot cooked rice, brown or cauliflower rice (*about 2 cups dry white rice) — Base of the bowls; cauliflower rice noted as a low-carb option.
- Sriracha hot sauce, optional — For anyone who wants a chile kick at the table.
- 1 cup mayonnaise — Base for the Yum Yum sauce; gives the creamy texture.
- 1 Tablespoon ketchup — Adds sweetness, color, and a touch of acidity to the sauce.
- 1 Tablespoon rice vinegar — Brightens the Yum Yum sauce and cuts richness.
- 3/4 teaspoon paprika — Brings mild smokiness and color to the sauce.
- 1/8 teaspoon garlic powder — Adds concentrated garlic flavor to the sauce.
- salt and pepper — Essential for seasoning both sauce and cooked components to taste.
How to Prepare Yum Yum Bowls
- Make the Yum Yum sauce: In a bowl whisk together 1 cup mayonnaise, 1 Tablespoon ketchup, 1 Tablespoon rice vinegar, 3/4 teaspoon paprika, 1/8 teaspoon garlic powder, and salt and pepper to taste until smooth. Cover and refrigerate (can be made ahead and stored up to one week).
- Cut the 2 lb top sirloin against the grain into bite-size chunks and place them in a bowl. Add 2 Tablespoons sesame oil, 1/2 cup low-sodium soy sauce, 1/2 cup peach juice, 4 cloves minced garlic, and 1 teaspoon fresh minced ginger. Toss to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to several hours.
- While the steak marinates, cook enough rice to yield 6 cups hot cooked rice (about 2 cups dry white rice) according to package instructions, or prepare cauliflower rice if using. Keep the rice hot until assembly.
- Prep the produce: cut the small broccoli crown into small florets; chop the 2 bell peppers into chunks; chop the 1 red onion into chunks; slice the 1 avocado; chop 1/2 cup fresh basil leaves and 1/2 cup fresh cilantro. Set aside.
- Heat a large cast-iron or heavy skillet over high heat until very hot. Remove the steak pieces from the marinade and discard the marinade. (If pieces are wet, pat briefly with paper towels to reduce splatter.)
- Add the steak pieces to the hot skillet in a single layer and sear without moving for about 1 minute, then flip and continue searing until all sides are browned and the exterior is seared but the interior is not overcooked (about 2–3 minutes total searing time for bite-size pieces, depending on thickness). Remove the steak to a plate and let rest while you cook the vegetables.
- Reduce the skillet heat to medium-high. Add 1/2 cup water to the pan, add the broccoli florets, cover the pan, and steam for 2 minutes. Remove the lid, stir the broccoli, and push it to one side of the pan.
- Add 1 Tablespoon olive oil to the empty side of the pan, then add the chopped bell peppers and red onion. Sauté together with the broccoli until the vegetables are tender to your liking (about 4–6 minutes). Season the vegetables with salt and pepper to taste.
- Assemble the Yum Yum bowls: divide the 6 cups hot cooked rice among bowls. Top each bowl with a portion of steak, a heaping spoonful of the sautéed vegetables, and avocado slices. Drizzle with Yum Yum sauce and Sriracha if desired, and garnish with the chopped basil and cilantro. Serve immediately.
Why Yum Yum Bowls is Worth Your Time
This is a complete meal with strong contrasts: warm rice, caramelized sear on the steak, crunchy vegetables, and a cool, creamy sauce. The peach juice in the marinade adds just the right note of sweetness so the meat tastes more layered than a simple soy-garlic marinade. The Yum Yum sauce brings everything together; it’s creamy, tangy, and slightly sweet, and it turns every bite into something memorable.
It’s also efficient. You can make the sauce ahead, marinate the steak while you prep rice and vegetables, and finish everything in a single pan. That saves time and cuts down on dishes. If you cook for a family or meal-prep for the week, portions scale well and the bowls still feel fresh with a quick reheat and simple assembly.
Low-Carb/Keto Alternatives
Replace the rice with cauliflower rice (noted in the ingredients) to cut carbohydrates dramatically. The recipe already mentions cauliflower rice as an option — prepare it the same way you would the hot cooked rice. Skip the ketchup in the Yum Yum sauce if you want to reduce sugars further, or use a sugar-free ketchup alternative you trust. Avocado and the sautéed vegetables keep the bowls satisfying even with fewer carbs.
Essential Tools for Success
- Large cast-iron or heavy skillet — Needed for high-heat searing and even heat for steaming and sautéing.
- Sharp chef’s knife — For neat, consistent cuts: slicing steak against the grain, chopping peppers and onion, and trimming broccoli.
- Mixing bowls — One for the marinade, one for the Yum Yum sauce, plus bowls to hold prepped ingredients.
- Lid for the skillet — To steam the broccoli with the 1/2 cup water.
- Paper towels — For patting the steak dry before searing to reduce splatter.
Problems & Prevention
Steak gets tough
Solution: Cut against the grain and avoid overcooking. The directions call for a quick sear total of about 2–3 minutes for bite-size pieces; follow that and let the meat rest briefly off the heat.
Bursting oil splatter when searing
Pat the marinated pieces lightly with paper towels if they’re wet before they hit the hot pan. A very hot pan is necessary for a good sear, but moisture equals splatter.
Soggy vegetables
Don’t over-steam. The recipe uses 1/2 cup water and a 2-minute covered steam for broccoli to keep it tender-crisp. If you like crisper veggies, reduce the covered time or skip the steam and toss them straight into the hot pan.
Rice cools before assembly
Keep rice covered and in a warm spot (or keep the pot on the turned-off burner with the lid on) while you finish cooking the steak and vegetables so everything assembles hot.
Fit It to Your Goals
Looking for higher protein? Increase the steak portion and add more greens to keep volume up without excess calories. Need it family-friendly? Omit Sriracha at the table and offer it on the side. Want to meal prep? Store components separately: rice, steak, vegetables, and sauce in separate airtight containers for best texture when reheating.
If you’re aiming for speed, make the Yum Yum sauce ahead and use pre-cut vegetables. For maximum flavor with minimal hands-on time, marinate the steak for several hours — it will soak up more of the peach-soy notes and need less seasoning at the end.
Recipe Notes & Chef’s Commentary
The Yum Yum sauce is intentionally simple. Mayonnaise gives it silkiness; ketchup and rice vinegar balance sweet and tang. Paprika adds color and a hint of warmth, while garlic powder strengthens the savory profile. Taste and adjust salt and pepper at the end — mayonnaise and soy sauce already contribute salt.
When you sear the steak, think in terms of crowding the pan: work in batches if needed. A crowded pan lowers the temperature and inhibits a good crust. Resting the steak briefly after searing helps juices redistribute and keeps the pieces juicy in the bowls.
Use fresh herbs at the end for the lift. Basil and cilantro bring different notes; basil is sweeter and almost peppery, cilantro gives that citrus-herb brightness. A mix is lively; either alone works too.
Keep-It-Fresh Plan
Store leftover steak, vegetables, rice, and sauce in separate airtight containers in the refrigerator. The Yum Yum sauce will keep up to one week as noted. Steak and vegetables are best eaten within 3–4 days. For reheating, warm the rice and vegetables together in a skillet or microwave, then reheat steak briefly to avoid drying it out; add avocado fresh when serving.
If you prepped for meal prep, assemble bowls just before eating to preserve avocado and herb freshness. If you must assemble ahead, keep sauce and avocado separate and add both at the last minute.
Ask the Chef
Can I use a different protein?
Yes. Chicken or shrimp will work with the same marinade idea; adjust cooking time accordingly. If using thin cuts or small pieces, sear just until cooked through to avoid dryness.
Is the peach juice essential?
It provides a subtle sweetness and flavor layer, but if you don’t have it, a mild fruit juice or a small splash of honey with water can add sweetness. Keep in mind that changing the liquid changes the flavor profile.
Can I make this vegetarian?
Swap the steak for a firm, high-protein alternative and use a vegetarian mayonnaise or omit it in favor of a yogurt-based sauce. The cooking steps for vegetables remain the same. Keep in mind I haven’t specified exact replacements or amounts here — if you want a specific vegetarian adaptation, tell me which protein you prefer and I’ll outline it.
Ready to Cook?
Start by making the Yum Yum sauce and getting the steak marinating — those two steps set you up for a smooth cook. Prep your vegetables while the rice cooks. Heat your skillet hot, sear the steak in a couple of quick batches, steam the broccoli, and finish by sautéing the peppers and onion. Assemble bowls, garnish with basil and cilantro, and serve with Sriracha on the side for anyone who wants heat.
Follow the steps above and you’ll have colorful, balanced Yum Yum Bowls on the table with minimal stress. Enjoy the textures and the layers of flavor, and don’t forget to taste and adjust salt and pepper before serving.
Yum Yum Bowls
Ingredients
Equipment
Method
- Make the Yum Yum sauce: In a bowl whisk together 1 cup mayonnaise, 1 Tablespoon ketchup, 1 Tablespoon rice vinegar, 3/4 teaspoon paprika, 1/8 teaspoon garlic powder, and salt and pepper to taste until smooth. Cover and refrigerate (can be made ahead and stored up to one week).
- Cut the 2 lb top sirloin against the grain into bite-size chunks and place them in a bowl. Add 2 Tablespoons sesame oil, 1/2 cup low-sodium soy sauce, 1/2 cup peach juice, 4 cloves minced garlic, and 1 teaspoon fresh minced ginger. Toss to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to several hours.
- While the steak marinates, cook enough rice to yield 6 cups hot cooked rice (about 2 cups dry white rice) according to package instructions, or prepare cauliflower rice if using. Keep the rice hot until assembly.
- Prep the produce: cut the small broccoli crown into small florets; chop the 2 bell peppers into chunks; chop the 1 red onion into chunks; slice the 1 avocado; chop 1/2 cup fresh basil leaves and 1/2 cup fresh cilantro. Set aside.
- Heat a large cast-iron or heavy skillet over high heat until very hot. Remove the steak pieces from the marinade and discard the marinade. (If pieces are wet, pat briefly with paper towels to reduce splatter.)
- Add the steak pieces to the hot skillet in a single layer and sear without moving for about 1 minute, then flip and continue searing until all sides are browned and the exterior is seared but the interior is not overcooked (about 2–3 minutes total searing time for bite-size pieces, depending on thickness). Remove the steak to a plate and let rest while you cook the vegetables.
- Reduce the skillet heat to medium-high. Add 1/2 cup water to the pan, add the broccoli florets, cover the pan, and steam for 2 minutes. Remove the lid, stir the broccoli, and push it to one side of the pan.
- Add 1 Tablespoon olive oil to the empty side of the pan, then add the chopped bell peppers and red onion. Sauté together with the broccoli until the vegetables are tender to your liking (about 4–6 minutes). Season the vegetables with salt and pepper to taste.
- Assemble the Yum Yum bowls: divide the 6 cups hot cooked rice among bowls. Top each bowl with a portion of steak, a heaping spoonful of the sautéed vegetables, and avocado slices. Drizzle with Yum Yum sauce and Sriracha if desired, and garnish with the chopped basil and cilantro. Serve immediately.
Notes
Make Ahead Instructions:
The sauce can be made and kept in an airtight container in the refrigerator for up to one week. The steak can be sliced and marinated for several hours in the fridge.
Storage Instructions:
Keep all the components in the fridge, heat and assemble when ready to serve. Or this makes a great meal prep lunch! The bowls can be assembled and kept in the refrigerator. Wait to add the avocado, fresh herbs, and the yum yum sauce until ready to eat.
Gluten-free Adaptations:
use gluten-free
soy sauce
.
