Why You’ll Love This Recipe
- Balanced and Nutritious: Packed with protein, healthy fats, and carbs for a complete meal.
- Customizable: Easily adaptable to various dietary preferences and ingredient substitutions.
- Simple Yet Elegant: Combines everyday ingredients into a gourmet presentation.
- Quick to Prepare: With some prep work, this dish comes together in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Beef:
- 1 pound flank steak or skirt steak
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- Salt and pepper to taste
For the Assembly:
- 1 ripe avocado, sliced
- 1 tomato, diced
- Fresh cilantro, chopped
- Sriracha sauce (optional)
Directions
- Cook the Rice:
Rinse the rice thoroughly under cold water until the water runs clear. Combine the rice and water in a rice cooker or a pot, and cook according to the package instructions. Once cooked, mix in the rice vinegar, sugar, and salt. Fluff the rice gently with a fork to combine. - Prepare the Steak:
In a small bowl, mix soy sauce, Worcestershire sauce, and olive oil. Marinate the steak in this mixture for at least 30 minutes. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, season with salt and pepper, and grill to your preferred level of doneness (approximately 4–5 minutes per side for medium-rare). Let the steak rest for 5 minutes before slicing it thinly against the grain. - Assemble the Bowls:
Divide the prepared rice into individual bowls. Top each bowl with slices of grilled steak, avocado, diced tomato, and chopped cilantro. Drizzle with sriracha sauce for an optional spicy kick. Serve immediately and enjoy.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Protein Swap: Replace the steak with grilled chicken, shrimp, or tofu for a different take.
- Rice Alternatives: Substitute the sushi rice with brown rice, quinoa, or cauliflower rice for a healthier option.
- Flavor Enhancements: Add pickled vegetables, sesame seeds, or a drizzle of teriyaki sauce for added depth.
- Spice Level: Amp up the heat with red pepper flakes in the marinade or a spicier hot sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the rice and steak separately in the microwave or a skillet over low heat. Add fresh avocado and tomato only after reheating to maintain their texture.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the rice and grill the steak ahead of time. Store them separately and assemble the bowls just before serving.
2. What is the best steak cut for this recipe?
Flank steak or skirt steak works best due to their tenderness and flavor, but sirloin can also be used.
3. Can I use frozen avocado?
Fresh avocado is recommended for the best taste and texture, but frozen avocado slices can be used in a pinch.
4. Is there a vegetarian version of this recipe?
Yes, substitute the beef with grilled tofu or roasted chickpeas for a vegetarian option.
5. Can I use regular rice instead of sushi rice?
Absolutely, though sushi rice adds a unique texture, jasmine or basmati rice will work well too.
6. How do I ensure the steak is tender?
Marinate the steak for at least 30 minutes and slice it thinly against the grain after cooking.
7. What can I use instead of rice vinegar?
Apple cider vinegar or white vinegar can be substituted, though the flavor may vary slightly.
8. How spicy is this dish with sriracha?
The level of spiciness depends on the amount of sriracha used. Adjust to taste.
9. Can I add more vegetables?
Yes, bell peppers, cucumbers, or shredded carrots would make excellent additions.
10. How can I make the dish more kid-friendly?
Omit the sriracha and serve the steak, rice, and veggies separately for picky eaters.
Conclusion
The grilled beef, tomato, and avocado rice bowl is a wholesome and versatile dish that’s sure to please. It brings together tender steak, creamy avocado, and flavorful rice in a perfect balance. Whether you’re making it for a quick meal or customizing it to suit your preferences, this recipe is one you’ll return to time and time again.
Grilled Beef, Tomato, and Avocado Rice Bowl
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty, nutritious grilled beef, tomato, and avocado rice bowl recipe featuring tender steak, creamy avocado, fresh tomatoes, and seasoned rice. Perfect for quick dinners or impressive meals. Keywords: Grilled Beef Bowl, Avocado Rice Bowl, Beef and Rice Recipe.
Ingredients
For the Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Beef:
- 1 pound flank or skirt steak
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- Salt and pepper, to taste
For the Assembly:
- 1 ripe avocado, sliced
- 1 tomato, diced
- Fresh cilantro, chopped
- Sriracha sauce (optional)
Instructions
- Cook the Rice:
- Rinse rice until the water runs clear. Combine rice and water in a rice cooker or pot. Cook as per package instructions.
- Mix cooked rice with rice vinegar, sugar, and salt. Fluff gently to combine.
- Prepare the Steak:
- In a bowl, mix soy sauce, Worcestershire sauce, and olive oil. Marinate steak for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Remove steak from marinade, season with salt and pepper, and grill for 4–5 minutes per side for medium-rare. Let rest 5 minutes before slicing thinly against the grain.
- Assemble the Bowls:
- Divide rice into bowls. Top with grilled steak slices, avocado, diced tomato, and chopped cilantro. Drizzle with sriracha sauce if desired. Serve immediately.
Notes
- Substitute sushi rice with brown rice or quinoa for a healthier option.
- For extra flavor, add pickled vegetables or sesame seeds.
- To make it vegetarian, replace beef with grilled tofu or roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
