I can never have enough easy bowl recipes in my back pocket, and this one is a great addition. This thai steak bowl is the perfect healthy, but filling meal. With tender marinated steak, pickled carrots, rice noodles, and fresh herbs, this bowl has all the flavors and textures you could ask for.

ingredients needed for this thai steak bowl

steak marinade:

• Juice of 3 limes
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon grated ginger
• 2 garlic cloves, grated
• 1 teaspoon sesame oil
• Salt, to taste
• 1 lb sirloin steak
• 1 tablespoon olive oil

pickled carrots:

• 3/4 cup apple cider vinegar or white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 3-4 large carrots

other ingredients:

• 8 oz rice noodles
• 1 head of romaine lettuce
• 1/4 cup crushed peanuts
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro

how to make the thai steak bowl

Step 1: Make the marinade. In a bowl, combine lime juice, sugar, fish sauce, grated ginger, grated garlic, sesame oil, and salt. Whisk until smooth and well combined.

Step 2: Marinade the steak. Place your sirloin steak in a shallow bowl or ziplock bag. Pour half of the marinade over the steak, reserving the remaining marinade for the dressing. Let the steak marinate for 20 minutes—no longer than that to prevent over-marinating.

Step 3: Pickle the carrots. In a small pot over medium heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves, about 5 minutes, then remove from heat. Peel the carrots and cut them into thin matchsticks. Transfer the carrots to a glass jar or heat-safe container and pour the warm vinegar mixture over them. Set aside to pickle.

Step 4: Cook the steak. Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil. Once the pan is hot, remove the steak from the marinade and sear it in the skillet for 3-4 minutes per side. Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 10 minutes.

Step 5: Prepare the noodles and fresh ingredients. While the steak rests, bring a medium pot of water to a boil. Add the rice noodles and cook according to the package instructions. Meanwhile, thinly slice the romaine lettuce and chop the fresh mint and cilantro.

Step 6: Assemble the bowl. Slice the rested steak into thin strips. To assemble, layer the romaine lettuce, rice noodles, steak, pickled carrots, mint, cilantro, and crushed peanuts in a bowl. Drizzle with the reserved marinade dressing and serve immediately!

steak variations you can use

While sirloin is a popular choice for this Thai Steak Bowl, there are several other types of steak you can use depending on your preference and budget:

1. Flank Steak: Known for its rich flavor and tenderness when sliced thinly, flank steak is a great alternative to sirloin.
2. Skirt Steak: This cut is thin, flavorful, and best when marinated. It’s a great option if you’re looking for something with a bit more chew.
3. Ribeye: If you’re looking for a more indulgent option, ribeye’s marbled fat will give the steak a juicy and tender texture.
4. Filet Mignon: For a luxurious version, filet mignon offers a melt-in-your-mouth experience but can be pricier.

Each of these cuts will deliver a unique flavor and texture, so feel free to choose the one that suits your taste!

why steak shouldn’t marinate in lime juice for longer than 30 minutes

Lime juice, while essential for adding tangy flavor to the marinade, is acidic and can begin to “cook” the meat if it’s left for too long. When steak marinates in lime juice for longer than 30 minutes, the acid breaks down the proteins in the meat, leading to a mushy texture rather than a tender, juicy steak. To get the best flavor and texture, aim for a marinating time of around 20 minutes.

how to store the Thai Steak Bowl for later

If you have leftovers, storing the components separately will help preserve their freshness:

1. Steak: Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. Or leave it cold!
2. Pickled Carrots: These can be stored in a glass jar or container in the fridge for up to 1 week. The pickling process will keep them fresh and flavorful.
3. Rice Noodles: Store leftover rice noodles in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water to loosen them up.
4. Fresh Ingredients (Lettuce, Herbs, Peanuts): Keep lettuce, mint, cilantro, and peanuts separate and store them in the refrigerator for 1-2 days. Fresh herbs can wilt, so they’re best used soon after preparation.

other recipes you will love:

• korean braised beef bowl
• herby chicken meatball bowl
• lemon garlic chicken bowl
• chicken and crispy prosciutto salad

thai steak bowl

print recipe pin recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Main Course, Salad

Servings 4 servings

ingredients

  

steak marinade:

• Juice of 3 limes
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon grated ginger
• 2 garlic cloves grated
• 1 teaspoon sesame oil
• Salt to taste
• 1 lb sirloin steak
• 1 tablespoon olive oil

pickled carrots:

• 3/4 cup apple cider vinegar or white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 3-4 large carrots

other ingredients:

• 8 oz rice noodles
• 1 head of romaine lettuce
• 1/4 cup crushed peanuts
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro

instructions

 

• Make the marinade. In a bowl, combine lime juice, sugar, fish sauce, grated ginger, grated garlic, sesame oil, and salt. Whisk until smooth and well combined.
• Marinade the steak. Place your sirloin steak in a shallow bowl or ziplock bag. Pour half of the marinade over the steak, reserving the remaining marinade for the dressing. Let the steak marinate for 20 minutes—no longer than that to prevent over-marinating.
• Pickle the carrots. In a small pot over medium heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves, about 5 minutes, then remove from heat. Peel the carrots and cut them into thin matchsticks. Transfer the carrots to a glass jar or heat-safe container and pour the warm vinegar mixture over them. Set aside to pickle.
• Cook the steak. Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil. Once the pan is hot, remove the steak from the marinade and sear it in the skillet for 3-4 minutes per side. Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 10 minutes.
• Prepare the noodles and fresh ingredients. While the steak rests, bring a medium pot of water to a boil. Add the rice noodles and cook according to the package instructions. Meanwhile, thinly slice the romaine lettuce and chop the fresh mint and cilantro.
• Assemble the bowl. Slice the rested steak into thin strips. To assemble, layer the romaine lettuce, rice noodles, steak, pickled carrots, mint, cilantro, and crushed peanuts in a bowl. Drizzle with the reserved marinade dressing and serve immediately!