If you enjoy hearty bowls packed with flavor, texture, and color, this Yard House Steak Bowl Recipe is one you’ll want to keep in rotation.
It’s the kind of meal that feels comforting and filling, yet still fresh and balanced thanks to the mix of vegetables, grains, and protein.
What makes this recipe special is how approachable it is. Even though a popular restaurant dish inspires it, everything can be made with simple ingredients and basic kitchen tools.
You don’t need advanced cooking skills, just a little prep and attention to timing.
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This bowl works beautifully for weeknight dinners, meal prep, or even when you want to impress guests with something that looks and tastes like it came from a restaurant kitchen.
What Is a Yard House Steak Bowl?
A Yard House Steak Bowl is a restaurant-style grain bowl built around tender steak, sautéed vegetables, and a hearty base of rice and quinoa.
It’s finished with a savory sauce that brings all the components together in one cohesive dish.
Unlike a traditional steak-and-sides plate, everything here is layered in a bowl.
That means every bite includes a bit of steak, vegetables, grains, and sauce, making the eating experience more balanced and satisfying from start to finish.
What Does a Yard House Steak Bowl Taste Like?
The flavor profile of this steak bowl is rich, savory, and slightly sweet with plenty of umami.
The steak is juicy and well-seasoned, the vegetables are fresh and lightly crisp, and the grains add a nutty, earthy base.
The sauce is what really pulls everything together. It’s not overpowering, but it coats the ingredients just enough to add depth and complexity.
The final garnish of green onions and sesame seeds adds freshness and a subtle crunch that rounds everything out.
Why You’ll Love This Steak Bowl Recipe
This recipe is easy to love for many reasons. It’s filling without feeling heavy, flavorful without being overly complicated, and flexible enough to suit different preferences.
You can easily adjust the vegetables, swap out the protein, or change the grain base depending on what you have on hand.
It’s also a great option if you’re trying to build balanced meals that include protein, fiber, and vegetables all in one bowl.
Ingredients Required
Getting everything prepped and measured before you start cooking makes this recipe much smoother. Below is a complete ingredient list laid out clearly.
| Amount | Ingredient | Notes |
|---|---|---|
| 1 lb | Ribeye or sirloin steak | Slice after cooking |
| 1 cup | Brown rice | Cooked |
| ½ cup | Quinoa | Cooked |
| 4 pieces | Baby bok choy | Chopped |
| ½ | Carrot | Thinly sliced |
| 8 oz | Snap peas | Trimmed |
| 8 pieces | Shiitake mushrooms | Sliced |
| 1 bundle | Shimeji mushrooms | Separated |
| 1 | Bell pepper | Sliced |
| 1 | Red onion | Sliced |
| 3 cloves | Garlic | Minced |
| 1½ cups | Chicken stock | Low sodium preferred |
| 2 tbsp | Shaoxing rice wine | Or dry sherry |
| 2 tbsp | Brown sugar | Adjust to taste |
| 2 tsp | Sesame oil | For aroma |
| ¼ cup | Tamari or soy sauce | Adds umami |
| 1½ tbsp | Dark soy sauce | For color |
| 2 tbsp | Oyster sauce | Optional but recommended |
| ¼ tsp | White pepper | Optional |
| 1 tsp | Fresh ginger | Minced |
| As needed | Sesame seeds | Garnish |
| As needed | Green onions | Garnish |
Kitchen Equipment You’ll Need
Having your tools ready before cooking keeps everything stress-free.
| Quantity | Equipment | Notes |
|---|---|---|
| 1 | Large skillet or wok | For stir-frying |
| 1 | Saucepan | For rice and quinoa |
| 1 | Mixing bowl | For sauce |
| 1 | Cutting board | Prep work |
| 1 | Sharp knife | Clean slicing |
| 1 | Spatula or tongs | Tossing ingredients |
| Set | Measuring cups & spoons | Accuracy matters |
How to Make Yard House Steak Bowl
Following these steps in order ensures the best texture and flavor.
Step 1: Cook the Rice and Quinoa
Cook the brown rice and quinoa according to package instructions. Once cooked, fluff them gently with a fork and keep warm.
This grain base gives the bowl structure and helps soak up the sauce later.
Step 2: Prepare the Stir-Fry Sauce
In a mixing bowl, whisk together chicken stock, Shaoxing wine, sesame oil, tamari, dark soy sauce, and oyster sauce.
Add brown sugar, minced garlic, ginger, and white pepper. Stir until the sugar fully dissolves, then set aside.
Step 3: Cook the Steak
Heat a skillet over medium-high heat with a little oil. Season the steak lightly with salt and pepper. Sear for 3–5 minutes per side, depending on thickness and doneness preference.
Remove from heat and let the steak rest for at least 5 minutes before slicing thinly against the grain.
Step 4: Prepare the Vegetables
Wash, peel, and slice all vegetables evenly. Keeping everything uniform helps the vegetables cook quickly and evenly during stir-frying.
Step 5: Stir-Fry the Vegetables
Heat the skillet again over medium-high heat. Add oil, then sauté garlic and red onion for about 30 seconds until fragrant.
Add the remaining vegetables and stir-fry for 2–3 minutes until tender but still crisp.
Step 6: Add Rice and Sauce
Add the cooked rice and quinoa to the vegetables. Pour in 2–3 tablespoons of the prepared sauce and gently toss to coat everything evenly. Let it cook for 1–2 minutes so the flavors meld.
Step 7: Add the Steak
Add the sliced steak back into the pan. Toss gently just until the steak is warmed through and coated with sauce.
Step 8: Assemble the Bowls
Spoon the steak, vegetables, and grains into serving bowls. Finish with sesame seeds and chopped green onions before serving.
Serving Suggestions
This steak bowl is satisfying on its own, but it pairs nicely with lighter sides. A simple cucumber salad, steamed edamame, or a small bowl of soup complements it well.
For extra brightness, a squeeze of citrus right before serving can really wake up the flavors.
Pro Cooking Tips for Success
Letting the steak rest before slicing keeps it juicy. Cooking vegetables over high heat helps them stay crisp instead of soggy.
Always taste the sauce before adding it to the pan so you can adjust the sweetness or saltiness.
Preparing all ingredients ahead of time makes the cooking process much smoother.
Delicious Variations You Can Try
You can easily customize this bowl. Swap steak for chicken, shrimp, or tofu. Use jasmine rice instead of brown rice for a softer texture.
Add extra vegetables like broccoli, zucchini, or spinach, depending on the season. A fried or soft-boiled egg on top also works beautifully.
Substitutes for Common Ingredients
If you don’t have Shaoxing wine, dry sherry works well. Coconut aminos can replace soy sauce for a lower-sodium option.
Vegetable stock can replace chicken stock for a vegetarian version. Mushrooms can stand in for steak if you want a meatless bowl.
Healthier Options
To lighten the dish, reduce the amount of sauce used or choose leaner cuts of steak. You can also increase the vegetable portion and slightly reduce the grains.
Using low-sodium sauces helps control salt levels without sacrificing flavor.
Storage and Make-Ahead Tips
Store leftovers in airtight containers in the refrigerator for up to three days. For best results, store steak, vegetables, and grains separately.
Reheat gently in a skillet or microwave with a splash of water or extra sauce to keep everything moist.
Nutritional Information (Approximate)
- Calories: Around 600 per serving
- Protein: High, from steak and quinoa
- Carbohydrates: Moderate, from rice and vegetables
- Fat: Balanced, mainly from steak and sesame oil
- Fiber: Good amount from vegetables and whole grains
- Sodium: Adjustable based on sauce choice
Yard House Steak Bowl Recipe
Ingredients
Equipment
Method
- I start by cooking the brown rice and quinoa according to package instructions. Once cooked, I fluff them with a fork and keep them warm.
- In a mixing bowl, I whisk together chicken stock, Shaoxing wine, sesame oil, tamari, dark soy sauce, and oyster sauce. Then I add brown sugar, minced garlic, ginger, and white pepper. I stir until the sugar dissolves and set it aside.
- I heat a skillet over medium-high heat with a little oil. I season the steak lightly with salt and pepper, then sear it for about 3–5 minutes per side. After cooking, I let it rest for 5 minutes before slicing thinly against the grain.
- While the steak rests, I wash and slice all the vegetables so everything is ready to go.
- Using the same skillet, I add a bit more oil and sauté the garlic and red onion for about 30 seconds until fragrant. Then I add the remaining vegetables and stir-fry for 2–3 minutes until tender-crisp.
- I add the cooked rice and quinoa to the skillet, pour in 2–3 tablespoons of the sauce, and gently toss everything together. I let it cook for 1–2 minutes so the flavors combine.
- I add the sliced steak back into the pan and toss gently until it’s warmed through and coated with sauce.
- I spoon everything into bowls and finish with sesame seeds and chopped green onions before serving.
Notes
FAQs:-
What cut of steak is best for a steak bowl?
Ribeye and sirloin are the best options because they stay tender and juicy when cooked quickly and sliced thin.
Can I make a Yard House steak bowl at home?
Yes, you can easily make it at home using simple ingredients like steak, vegetables, rice, and a savory stir-fry sauce.
Is a steak bowl healthy?
A steak bowl can be healthy when balanced with vegetables, whole grains, and moderate amounts of sauce.
Can I make this steak bowl ahead of time?
Yes, it works well for meal prep. Store the steak, vegetables, and rice separately and reheat before serving.
What can I use instead of quinoa or brown rice?
You can use white rice, jasmine rice, farro, or even cauliflower rice as a substitute.
Conclusion
This Yard House Steak Bowl Recipe brings together bold flavors, fresh ingredients, and a satisfying balance of textures in one bowl. It’s easy enough for everyday cooking yet impressive enough to serve to guests. Once you try it, it’s likely to become one of those dependable recipes you come back to whenever you want something hearty, flavorful, and comforting.
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