There's something about the shift from one month to the next that has me looking for simple food to nourish me and mine. And when that shift is from June to July, that means bowl meals that lean into Asian flavors that can be made in minutes and enjoyed quickly before moving on to the next thing or lingered over while visiting with old friends. It's the time of the year that my gardens are thick with flowers and herbs and just the beginning of vegetables. It's the time of year when I'm as likely to sit around a fire pit laughing into the night as I am to crawl into bed early because we spent the afternoon doing all kinds of yard work. So let's find some great ways to fuel our bodies, nourish our spirits, and do it in short order so we can enjoy whatever the night holds.
We begin this recipe roundup of Asian bowl ideas with a Japanese steak bowl that's ready in about a half hour and is nothing less than stunning. Packed with tender marinated sirloin steak, Japanese eggplant, baby bok choy, peppers, and onions, it dresses up Japanese barbecue sauce in two ways to present an excellent meal in minutes. If you are looking to use a different combination of vegetables, feel free. Other nice options include summer squash, coarsely shredded carrots, broccoli flowerets, and snow peas. If you aren't a fan of sesame seeds, you can skip them. I like the added visual interest and the crunch!
As is often the case with bowl meals, this one kinda has it all. Maybe focus on finding both a fun beverage to enjoy with it and a calming spot to nestle into with it. And whether the time after your meal has you laughing the night away with friends or finding the comfort of your bed early, this meal will give you fond memories and few dishes. What's not to love? Enjoy!
Japanese Steak Bowls
- ¼ cup Japanese barbecue sauce - I used Bachan's Japanese Barbecue Sauce
- ⅓ cup mayo or yogurt
- Chili flakes, to taste
- 1 ½ pounds beef sirloin steak, thinly sliced
- Black pepper, to taste
- 1 cup Japanese barbecue sauce - I used Bachan's Japanese Barbecue Sauce
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 2 tablespoons toasted sesame oil
- 2 Japanese eggplants, cut into ½" thick slices
- 3 cups chopped baby bok choy
- 4-5 mini sweet peppers, halved with any seeds removed
- 3 green onions, sliced
- Sesame seeds, for serving
- Jasmine rice, for serving - optional
Mix all of the ingredients for the drizzle sauce together; set aside.
Season the beef generously with black pepper. Toss with ½ cup of the Japanese barbecue sauce; let rest for 10 minutes. Add the cornstarch and garlic powder; toss to coat.
Heat the sesame oil in a large skillet over high heat. Add the beef in an even layer; sear undisturbed for 2 minutes.
Add the eggplant, bok choy, peppers, and onions to the skillet. Toss the beef and vegetables, add the remaining ½ cup of the Japanese barbecue sauce, and cook for 4-5 minutes until it is thick and glossy and the vegetables are tender. Remove from the heat. Add more sauce, if desired.
Serve the stir fry over rice if desired. Top with sesame seeds and the creamy drizzle sauce.
- Yields: 4 servings
- Preparation Time: 30 minutes