Honey Soy Beef Rice Bowl

These Honey Soy Beef Rice Bowls are an tasty and healthy mid-week treat. I’ve always liked the idea of these big bowls of food with varying textures, flavours and temperatures – there’s something oddly pleasurable in biting through tender steak, coated in silky egg yolk into crispy, cool pickled cucumber. I know it sounds odd but if you know what I mean I think you’d struggle to disagree. If you’re unsure then don’t just take my word for it – make a bowl for yourself and see how right I am!


Honey Soy Beef Rice Bowl
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Hot and cold, tender and crunchy, sweet and sour - a great combination of flavours and textures that make for a satisfying (and suprisingly easy) bowl of food.

Course: Main Course
Cuisine: Beef, Rice
Servings: 2
for the Steak
  • 300 g Sirloin Steak or similar, sliced
  • 3 cloves Garlic crushed
  • 5 cm piece Root Ginger grated
  • 100 ml Light Soy Sauce
  • 3 tsbp Clear Honey
  • 3 tsp Sesame Oil
  • 1 tbsp Vegetable Oil
for the Rice Bowl
  • 120 g Jasmine Rice cooked as per packet instructions
  • 150 g Broccoli steamed and just tender
  • 2 x Eggs poached or fried (you want a runny yolk)
  • 3-4 Spring Onions thinly sliced
  • 100 g Mushrooms
  • 1 tsp Sesame Seeds optional
for the Cucumber Pickle (or use shop bought (or homemade) Kimchi instead)
  • Half a standard Cucumber thinly sliced (longways or across, it's up to you!)
  • 3-4 Radishes thinly sliced
  • 3 tsp Sugar
  • 1 tsp Salt
  • 3 tsbp Rice Vinegar or Cider Vinegar
  1. Start by making the marinade for the beef. Mix the garlic, ginger, soy sauce, honey and sesame oil together in zip-lock bag or large bowl. Add the sliced steak then seal the bag (or cover the bowl) before putting it in the fridge for at least 30 minutes to allow the flavours to develop. 

  2. Whilst it's marinading you can make the pickle, if you don't have kimchi or a shop bought option to hand. To do this mix together the salt and sugar, before adding in the cucumber ensuring it's well coated. Pour over the vinegar and set aside for at least 30 minutes.
  3. Heat a large skillet or frying pan over a high heat. Add a splash of oil followed by the sliced mushrooms and stir fry for a few minutes until browned and slightly softened. 

  4. Start to cook the rice and broccoli at this stage and keep them warm if they cook before the steak is ready. 

  5. Take the meat out of the marinade removing any excess sauce, then lower it into the same pan as the mushrooms. Sear it for a few minutes on each side leaving it slightly coloured but still medium-rare. 

  6. Pour the remaining marinade into a small saucepan over a high heat and reduce until you get a thick, sticky glaze. 

  7. When the steak is cooked remove from the pan and put it to one side to rest. Fry the eggs in the same pan to save on washing up. 

  8. Now you can assemble your bowls of food. Split the cooked rice between the bowls, along with the broccoli then lay the steak over the top and drizzle with the warm marinade/sauce. Add one egg to each bowl before sprinkling with the spring onions and sesame seeds. Serve the cool cucumber pickle alongside.

  9. Dig in and enjoy.

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