Yard House Steak Bowl Recipe

If you’re anything like me, there’s something magical about a loaded steak bowl-it’s comforting, colorful, and packed with flavor in every bite. And when it comes to restaurant-style meals that feel fancy but are totally doable at home, the Yard House Steak Bowl is a winner.

So today, I’m bringing you my take on this delicious Yard House Steak Bowl Recipe, sautéed veggies, fluffy brown rice with quinoa, and that sweet-savory stir-fry sauce that ties it all together. You’re gonna love it.

What Makes This Yard House Steak Bowl So Delicious?

What makes this Yard House Steak Bowl so incredibly delicious is the perfect harmony of flavors and textures in every bite. You get juicy, tender steak with a rich, savory sear, paired with fresh, crisp vegetables that add color and crunch.

The brown rice and quinoa base brings a hearty, nutty depth, while the homemade stir-fry sauce ties it all together with its sweet, salty, garlicky goodness. Pairs well with the Yard House Poke Nachos.

The final touch? A sprinkle of sesame seeds and green onions for that restaurant-style finish. It’s balanced, bold, and seriously satisfying-like comfort food, but with a gourmet twist you’ll want to make again and again.

Ingredients Required for Yard House Steak Bowl Recipe

Here’s the list of Ingredients you’ll need to make this Yard House Steak Bowl

• 1 lb Ribeye or sirloin (go for the good stuff!)
• 1 cup Brown rice (with quinoa)
• 4 pieces Baby bok choy
• ½ carrot (thinly sliced in coins)
• 8 oz Snap peas
• 8 Shiitake mushrooms (sliced)
• 1 bundle Shimeji mushrooms
• 1 bell pepper (sliced)
• 1 red onion (sliced)
• 3 cloves garlic (minced)
• 1½ cup chicken stock
• 2 tbsp Shaoxing rice wine
• 2 tbsp brown sugar
• 2 tsp sesame oil
• ¼ cup Tamari or light soy sauce
• 1½ tbsp dark soy sauce
• 2 tbsp oyster sauce
• ¼ tsp white pepper
• 1 tsp garlic (minced)
• 1 tsp ginger (minced)
• Sesame seeds
• Green onions (chopped)

Kitchen Tools You’ll Need

1. Large skillet or wok
2. Saucepan (for rice/quinoa)
3. Mixing bowl (for sauce)
4. Sharp knife and cutting board
5. Tongs or spatula
6. Measuring cups and spoons

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 2-3 hungry people

Recipe for Yard House Steak Bowl

Simply follow the steps given below to make your Yard House Steak Bowl at home

1. Cook the Steak
Start by cooking your ribeye or sirloin steak just the way you like it-grilled, pan-seared, or even air-fried. Let it rest for a few minutes so those juices stay in, then slice it into thin strips.

2. Make the Stir-Fry Sauce
In a bowl, whisk together chicken stock, Shaoxing wine, sesame oil, soy sauces, and oyster sauce. Then mix in the brown sugar, white pepper, garlic, and ginger. Give it a taste! If you want it sweeter or saltier, adjust it now.

3. Cook the Brown Rice + Quinoa
Follow the package directions for your brown rice + quinoa blend. Once cooked, fluff it with a fork and set it aside. Keep it warm!

4. Prep Your Veggies
Wash and chop all your veggies: bok choy, carrots, snap peas, mushrooms, bell pepper, and red onion. Mince your garlic if you haven’t already. These veggies bring serious texture and a rainbow of colors to your bowl-it’s half the fun!

5. Stir-Fry the Veggies
In your hot skillet or wok, heat 1-2 tablespoons of oil over medium-high heat. Toss in the garlic and red onions and sauté for 30 seconds until fragrant. Add the remaining veggies and stir-fry for another 2-3 minutes until they’re tender-crisp.

6. Add Rice + Sauce
Now add your cooked brown rice and quinoa to the skillet. Give it a gentle toss to combine everything. Pour in 2-3 tablespoons of your prepared stir-fry sauce and let it simmer for a minute or two-just enough to coat everything beautifully.

7. Add the Steak
Time to bring in the star! Add your sliced steak back to the skillet and gently toss to coat it in that flavorful sauce. Let it heat through, just a minute or so.

8. Assemble the Bowls
Scoop the rice, veggies, and steak mixture into serving bowls. Top each with a generous sprinkle of sesame seeds and chopped green onions.

Chef’s Secrets for Yard House Steak Bowl Recipe

Use a high-quality ribeye for juicy, tender steak. Flash-cook veggies on high heat to keep them crisp. Let the steak rest before slicing for maximum flavor. Balance your stir-fry sauce-taste as you go. And don’t skip the garnish-green onions and sesame seeds add the perfect finishing touch.

Some Tasty Ways To Customize and Serve This Yard House Steak Bowl

1. With a Side of Spicy Kimchi
Okay, hear me out-steak and kimchi? Total flavor bomb. The tangy heat from the kimchi cuts through the richness of the steak beautifully. I always keep a jar in the fridge for this exact reason.

2. Top It With a Soft-Boiled Egg
Trust me, that creamy yolk melting into the stir-fry sauce? Game changer. I tried it once on a whim and now it’s basically a non-negotiable. So good.

3. Serve It With a Crisp Asian Slaw
If you’re craving something refreshing on the side, whip up a simple cabbage slaw with rice vinegar, sesame oil, Yard House Edamame, and a hint of honey. It adds crunch and a little zing that balances the warm bowl perfectly.

4. Wrap It Up in Lettuce Cups
Okay, this one’s fun-take butter lettuce or romaine leaves and pile in the steak bowl fillings. We did this for a casual dinner once, and it felt like DIY takeout night. Light, fresh, and totally satisfying.

5. Add a Side of Miso Soup
I love pairing warm, savory dishes with something brothy and soothing. A small bowl of miso soup on the side makes this meal feel like a cozy bento box moment.

6. Drizzle on Chili Crisp
For all my spice lovers-don’t sleep on chili crisp! A little spoonful on top adds heat, crunch, and extra umami. We always keep a jar of Lao Gan Ma or homemade chili oil on hand for this.

7. Swap the Rice for Roasted Sweet Potatoes
Want to change things up? We’ve done this with roasted sweet potato cubes instead of rice, and wow-it adds a sweet and hearty twist that pairs beautifully with the sauce and steak.

8. Serve It With a Wedge of Lime
A fresh squeeze of lime right before you dig in just brightens everything up. Especially with all those savory, umami flavors-one little wedge goes a long way.

9. Pair It With a Crisp White Wine or Cold Beer
We’ve had this bowl with a chilled Sauvignon Blanc and even a Japanese lager like Asahi-and both were perfect. That light, crisp drink just cuts through the richness of the steak and sauce.

10. Garnish With Fresh Herbs
Sometimes I’ll add a sprinkle of fresh cilantro or Thai basil on top-especially if I’m out of green onions. It adds a fragrant, herby pop that takes it to another level. Highly recommend trying it!

Some Tips on This Yard House Steak Bowl Recipe

1. Pick a good steak.
I always go for ribeye or sirloin because they’re juicy and full of flavor. A good cut really makes a big difference in the final bowl!

2. Let your steak rest.
After I cook the steak, I let it sit for a few minutes. This helps the juices stay in the meat. Trust me, it makes each bite so tender.

3. Slice the veggies ahead of time.
I like to chop everything before I start cooking. It makes the stir-fry part go really fast and easy.

4. Use high heat for stir-frying.
When I cook the veggies, I turn the heat up high. That way, they stay crisp and colorful-not soggy.

5. Don’t overcook the veggies.
I just cook them for a minute or two. I love that little crunch in the snap peas and carrots-it makes the bowl more fun to eat!

6. Make extra sauce.
Sometimes I double the sauce recipe. I like to keep extra in the fridge to drizzle on leftovers or other meals.

7. Taste the sauce before using it.
I always take a little spoonful of the sauce before pouring it in. If I want it sweeter or saltier, I adjust it right then.

8. Mix rice and quinoa together.
I love using a mix of brown rice and quinoa. It gives the bowl a chewy, nutty texture that’s so good with the steak and sauce.

9. Use fresh garlic and ginger.
I’ve tried using the jarred kind, but fresh just smells and tastes way better. It really brings out the flavor in the sauce.

10. Add toppings right before eating.
Sesame seeds and green onions add a nice crunch and pop of flavor. I always sprinkle them on last so they stay fresh and pretty.

Storage Guide and Reheating Instructions for Yard House Steak Bowl

If you’ve got leftovers (lucky you!), store everything in an airtight container in the fridge. It’ll stay fresh for up to 3 days. When reheating, just pop it in a skillet or microwave until warm. If you saved extra sauce, drizzle it on before serving to refresh those flavors!

Common Queries on This Yard House Steak Bowl Recipe

Here, we’ve got you covered with some common questions about the Yard House Steak Bowl that people often ask.

1. How many calories in a Korean Ribeye Yard House?

From our experience and research, the Korean Ribeye dish at Yard House usually clocks in around 1,200 to 1,400 calories, depending on portion size and sides. Our homemade version lets you control the ingredients, so it’s definitely possible to lighten things up by adjusting oil, sauces, or the amount of steak.

2. How do you make a steak bowl at home?

Making a steak bowl is all about layering goodness. We start with a hearty grain like brown rice and quinoa, add loads of stir-fried veggies, top it with perfectly cooked steak strips, and drizzle a flavorful sauce over everything. Garnish with green onions and sesame seeds and boom-restaurant-style in your own kitchen!

3. How many calories are in Yard House Poke Nachos?

Poke Nachos at Yard House can sneak up on you! From what we’ve seen, they average 800 to 1,100 calories per serving. They’re packed with flavor, but if you’re watching intake, consider sharing or making a lighter version at home with baked wonton chips and leaner toppings.

4. Can I use a different cut of steak for this bowl?

Oh, totally! While ribeye and sirloin give you the juiciest results, we’ve tried it with flank steak, strip steak, and even filet. Just make sure to slice it thin and against the grain for that melt-in-your-mouth texture.

5. What can I use instead of Shaoxing wine?

Great question-we’ve run out before too! In a pinch, you can substitute Shaoxing wine with dry sherry or even a splash of rice vinegar plus a dash of sugar. It’s not identical, but it still gives you a solid flavor base for the sauce.

6. Can I meal prep this Yard House Steak Bowl?

Yes, and we do it all the time! Just keep the steak, veggies, and rice stored separately, and assemble fresh when you’re ready to eat. It stays great in the fridge for up to 3 days, and reheats beautifully in a skillet or microwave.

7. What kind of mushrooms work best in this recipe?

We love using shiitake and shimeji mushrooms because they add earthiness and texture, but you can totally mix it up. We’ve swapped in cremini, oyster mushrooms, or even plain white button mushrooms when needed, and it’s still amazing.

8. Can I make this vegetarian or vegan?

For sure! Just skip the steak and swap in tofu, tempeh, or even sautéed eggplant. Use vegetable stock instead of chicken, and replace the oyster sauce with a vegan version or hoisin sauce. We’ve tried it both ways-still super satisfying.

9. Is it okay to use pre-cooked rice or microwave rice packets?

Absolutely. On busy weeknights, we’ve leaned on those microwave brown rice + quinoa packs more than once. Just heat and mix it in-they save time and still taste great with all those stir-fry flavors.

10. How do I keep the veggies from getting soggy?

Ah, the key is high heat and short cook time. We stir-fry the veggies quickly over medium-high heat so they stay crisp-tender. Also, don’t crowd the pan-it helps everything cook evenly and keeps that fresh crunch.

There you have it-your very own homemade Yard House Steak Bowl that tastes like it came straight from the kitchen of a high-end bistro. It’s hearty, satisfying, and so easy to customize with your favorite veggies or grains. Whether you’re making it for a weeknight dinner or meal-prepping for the week, this bowl’s gonna be your new go-to.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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