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Epic Seven-Layer Party Bowl with Steak Strips Easy Homemade Recipe

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A flavor-packed celebration in a bowl featuring tender steak strips, crisp veggies, creamy avocado, tangy pickles, and a miso-sesame dressing. Perfect for quick, customizable weeknight meals or parties.

Ingredients

Scale
  • 12 oz flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons white miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon freshly grated ginger
  • 1 small clove garlic, minced (optional)
  • 1 cup cooked brown rice or quinoa
  • 1 cup shredded kale or spinach
  • ½ cup shredded purple cabbage
  • 1 ripe avocado, sliced or cubed
  • ½ cup pickled carrots or cucumber
  • ¼ cup sliced scallions or green onions
  • 2 tablespoons toasted sesame seeds
  • Salt and pepper, to taste
  • Olive or avocado oil for cooking the steak
  • Lime wedges (optional)

Instructions

  1. Pat the 12 oz flank steak dry with paper towels. Slice thinly against the grain into strips about ¼ inch thick. Season lightly with salt and pepper.
  2. In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon soy sauce, 1 teaspoon grated ginger, and minced garlic if using. Set aside.
  3. Heat 1 tablespoon olive or avocado oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer (cook in batches if needed). Sear for about 2-3 minutes per side or until nicely browned but still tender. Remove from heat and drizzle half the miso-sesame dressing over the steak, tossing to coat. Set aside.
  4. While steak cooks, rinse and shred kale or spinach (1 cup), shred ½ cup purple cabbage, slice 1 ripe avocado, and slice scallions. Have pickled carrots or cucumber (½ cup) ready if using.
  5. If not already cooked, prepare 1 cup brown rice or quinoa according to package instructions. Fluff with a fork and keep warm.
  6. In your serving bowl, start with a base layer of warm brown rice or quinoa. Add shredded kale or spinach, then layer shredded cabbage. Arrange steak strips over the veggies. Top with sliced avocado, pickled veggies, and scallions. Drizzle remaining miso-sesame dressing evenly over everything.
  7. Sprinkle 2 tablespoons toasted sesame seeds on top. Optionally, serve with lime wedges for squeezing over the bowl right before eating.

Notes

Slice steak thinly against the grain for tenderness. Avoid overcrowding the pan to get a good sear. Make miso-sesame dressing fresh and store in fridge up to 3 days. Add avocado last to prevent browning. Toast sesame seeds just before serving for best flavor.

Nutrition

Keywords: seven-layer bowl, steak strips, miso-sesame dressing, party bowl, easy dinner, healthy bowl, gluten-free, quick recipe

Find it online: https://blairrecipes.com/epic-seven-layer-party-bowl-with-steak-strips-easy-homemade-recipe/