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Yard House Steak Bowl Recipe

Yard House Steak Bowl Recipe

This Yard House steak bowl recipe is a hearty homemade bowl with juicy seared steak, sesame brown rice, quinoa, crisp vegetables, and a savory sesame-soy sauce. It is a practical copycat-style dinner that comes together with simple ingredients and plenty of fresh texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 to 1½ pounds sirloin steak
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
For the Rice and Quinoa
  • 1½ cups cooked brown rice
  • ¾ cup cooked red quinoa
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low-sodium soy sauce
For the Vegetables
  • 1 cup sliced shiitake mushrooms
  • 1 cup snap peas
  • 1 cup chopped baby bok choy
  • 1 medium carrot thinly sliced
  • ½ small red onion thinly sliced
  • 1 cup baby broccoli or asparagus
  • 1 tablespoon cooking oil
  • 2 cloves garlic minced
For the Sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon honey
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove grated
  • ¼ teaspoon red pepper flakes
For Serving
  • Sliced green onions
  • Sesame seeds
  • Lime wedges optional

Equipment

  • Large skillet
  • Small skillet or wok
  • Cutting board
  • Sharp chef's knife
  • Small mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Tongs
  • Serving bowls

Method
 

  1. Season the steak: Pat the sirloin dry and season both sides with salt, black pepper, garlic powder, onion powder, and red pepper flakes.
  2. Sear the steak: Heat a large skillet over medium-high to high heat. Add olive oil and sear the steak until browned and cooked to your preferred doneness.
  3. Rest and slice: Transfer the steak to a cutting board and let it rest for about 5 minutes. Slice thinly against the grain.
  4. Make the sauce: Whisk together soy sauce, sesame oil, rice vinegar, water, honey, ginger, garlic, and red pepper flakes in a small bowl.
  5. Warm the grains: Heat the cooked brown rice and red quinoa over medium heat. Stir in sesame oil and soy sauce and warm until heated through.
  6. Cook the vegetables: Heat cooking oil in a skillet or wok. Add onion and garlic, followed by mushrooms, carrots, snap peas, and baby broccoli or asparagus. Cook until tender-crisp.
  7. Add the bok choy: Stir in the chopped bok choy near the end and cook briefly so it remains slightly crisp.
  8. Build the bowl: Add the warm brown rice and quinoa to serving bowls. Top with the cooked vegetables and sliced steak.
  9. Add the sauce: Drizzle the homemade sesame-soy sauce over the bowl. Finish with green onions and sesame seeds.
  10. Serve: Serve the Yard House steak bowl immediately while the steak and grains are warm.

Notes

  • Slice against the grain for more tender steak.
  • Do not overcrowd the skillet when cooking the steak or vegetables.
  • Keep the vegetables crisp-tender instead of cooking them until soft.
  • Add sauce gradually so the bowl does not become overly salty.
  • Keep sauce separate for meal prep to maintain better texture.

Storage

Store the steak, grains, vegetables, and sauce in separate airtight containers in the refrigerator. Reheat the grains and vegetables first, then warm the steak briefly before assembling the bowl.

Summary

This Yard House steak bowl recipe brings together tender sirloin, brown rice, quinoa, colorful vegetables, and a savory sesame-soy sauce for a satisfying restaurant-style dinner at home. Keeping each component properly cooked gives the bowl better texture and lets the steak remain the star.