Japanese Steak Bowls | Seasoned Cooking

For the drizzle sauce:

¼ cup Japanese barbecue sauce - I used Bachan's Japanese Barbecue Sauce
⅓ cup mayo or yogurt
Chili flakes, to taste

For the stir-fry:

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

Japanese Steak Bowls