Ginger Miso Steak Bowls have marinated steak bites and veggies served over rice or cauliflower rice and a ginger miso sauce to top them off!
- 2 Tbsps soy sauce
- 1 Tbsp olive oil (or sesame oil)
- 1 Tbsp miso paste
- 1 Tbsp rice wine vinegar (or white vinegar)
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 1/2 pound flat iron steak
- 3/4 cup mayo or light mayo
- 2 Tbsps soy sauce
- 1 1/2 Tbsps miso paste
- 1 Tbsp ginger paste
- 1/2 Tbsp garlic paste
- 1 Tbsp olive oil (or sesame oil)
- 1 head bok choy
- 1 large carrot grated
- 4 cups cooked rice or cauliflower rice (I used 3 pouches of Uncle Ben's Jasmine Ready Rice)
- Optional: cilantro, avocado, Sriracha, sesame seeds
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Add the soy sauce, olive oil, miso paste, vinegar, garlic paste, and ginger paste to a gallon size plastic bag.
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Cut the steak into bite size cubes and add them to the bag, Massage the bag until evenly mixed. Marinate overnight in the fridge.
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Add the mayo, soy sauce, miso paste, ginger paste and garlic paste to a bowl and whisk until evenly mixed. Set aside to use as a sauce to pour over the bowls.
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Heat a large skillet over medium high heat and add the olive oil once it's hot. Add the steak bites that have been marinating. Cook 6 to 8 minutes, stirring occasionally. Remove from skillet and set aside.
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Add the chopped bok choy and grated carrots to the same skillet over medium high heat. Cook 3 to 4 minutes, stirring occasionally,
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Divide the cooked rice or cauliflower rice evenly between four bowls. Top each with the cooked steak, bok choy and carrots, and drizzle the sauce over top. Add additional toppings such as cilantro, sliced avocado, Sriracha, and/or sesame seeds.