These vibrant Yum Yum Bowls are a perfect balance of protein-packed goodness and fresh flavors, ready in just 50 minutes. With tender marinated steak and wholesome ingredients, each bowl delivers an impressive 43g of protein while keeping the calorie count at 610.
The beauty of these bowls lies in their quick prep time – just 10 minutes of hands-on work for a nutritious meal that’s both satisfying and wholesome.
Ingredients
For the Steak:
- Top sirloin steak: 2 pounds, perfect for creating tender, juicy bites
- Sesame oil: 2 tablespoons, adds rich, nutty flavor
- Low-sodium soy sauce: 1/2 cup, brings savory depth
- Peach juice: 1/2 cup, adds natural sweetness
- Garlic: 4 cloves minced, for aromatic punch
- Fresh ginger: 1 teaspoon minced, adds zesty warmth
For the Bowl Components:
- Fresh broccoli: 1 small crown, cut into bite-sized florets
- Bell peppers: 2 any colors, chunked for vibrant presentation
- Red onion: 1 whole, chunked for flavor depth
- Avocado: 1 ripe, sliced for creamy texture
- Fresh herbs: 1/2 cup each basil and cilantro, chopped
- Rice: 6 cups cooked, creates perfect base
For Yum Yum Sauce:
- Mayonnaise: 1 cup, creates creamy base
- Ketchup: 1 tablespoon, adds subtle tang
- Rice vinegar: 1 tablespoon, balances flavors
- Seasonings: Paprika, garlic powder, salt, and pepper to taste
Instructions
- Prepare the Sauce: Whisk together all sauce ingredients until smooth. Can be made ahead!
- Marinate the Steak: Cut into bite-sized pieces, combine with marinade ingredients for 30+ minutes
- Prep Vegetables: Chop all vegetables, herbs ready for cooking
- Cook the Steak: Sear in hot cast iron skillet until beautifully browned, about 3 minutes total
- Steam Broccoli: Add water and steam covered for 2 minutes until bright green
- Sauté Other Veggies: Add peppers and onions until tender-crisp
- Assemble Bowls: Layer with hot rice, steak, vegetables, avocado, and drizzle with sauce
Cooking Techniques
The secret to amazing Yum Yum Bowls lies in getting that perfect sear on your steak! Heat your cast iron skillet until it’s super hot – you should see a bit of smoke rising. This high heat creates a lovely brown crust on the outside while keeping the inside tender and juicy.
When cooking the veggies, the quick steam-then-sauté method keeps your broccoli bright green and crisp-tender, while letting the peppers and onions develop sweet, caramelized edges.
Make It Your Own
These bowls are so flexible! Try swapping the sirloin for chicken breast or shrimp – just adjust your cooking time accordingly. Can’t find peach juice? Apple juice or pineapple juice work great too. For a vegetarian version, use firm tofu or mushrooms instead of steak.
The yum yum sauce is amazing with Greek yogurt in place of some of the mayo if you want a lighter option. And if you’re watching your carbs, cauliflower rice makes an excellent base!
Serving and Presentation
Build these bowls with love – start with a bed of steaming rice, add your perfectly seared steak and colorful veggies, then fan out those creamy avocado slices.
A generous drizzle of that pink yum yum sauce makes everything pop! Add extra sriracha if you like heat, and don’t skip the fresh herbs – they add such a lovely burst of color and flavor. These bowls are perfect for family dinner or meal prep!
Storage Tips
Your yum yum sauce will stay fresh in an airtight container in the fridge for up to a week. If you’re meal prepping, keep the avocado, fresh herbs, and sauces separate until ready to eat. Store cooked ingredients in sealed containers in the fridge for 3-4 days.
When reheating, give everything a quick zap in the microwave, but warm the steak gently to keep it tender. Add your toppings after reheating for the freshest taste!
Yum Yum Bowls
Equipment
- Large cast iron skillet
- Mixing bowls
- Cutting Board
- Knife
Ingredients
Steak:
- 2 lbs top sirloin steak
- 2 Tablespoons sesame oil
Bowls:
- 6 cups hot cooked rice brown or cauliflower rice (*about 2 cups dry white rice)
Yum Yum Sauce:
- 1 cup mayonnaise
Instructions
- Mix all yum yum sauce ingredients together and whisk until well combined. (Can be made ahead and stored in the refrigerator for up to one week).
- Cut steak against the grain into bite size chunks and add to a bowl. Add sesame oil, soy sauce, peach juice, garlic, and ginger and mix to combine. Cover and marinate for at least 30 minutes, or for several hours in the fridge.
