This vibrant Asian-inspired bowl is everything you want in a weeknight dinner — bold umami flavours, tender grass-fed beef, and a rainbow of fresh toppings. Using HOTRO.ca's Bradner Farms Certified Organic Top Sirloin, sliced thin against the grain, this dish comes together in under 30 minutes.
Ingredients
For the steak:
- 1 pack HOTRO.ca Top Sirloin Steak (Bradner Farms, Certified Organic, 100% Grass-Fed & Finished BC)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp honey or maple syrup
- Pinch of chili flakes (optional)
For the bowl:
- 2 cups steamed jasmine or brown rice
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Fresh cilantro and lime wedges to serve
Instructions
- Slice the top sirloin into thin strips (about 5mm) against the grain. This is easiest when the steak is slightly chilled.
- Whisk together soy sauce (or a gluten-free alternative like a Tamari), sesame oil, rice vinegar, ginger, garlic, and honey. Add the steak strips and marinate for at least 15 minutes (or up to 2 hours in the fridge).
- Heat a cast iron or heavy skillet over high heat. Sear the steak strips in a single layer for 1–2 minutes per side until caramelized. Work in batches to avoid steaming.
- Assemble your bowls: start with rice, then arrange cabbage, carrots, and cucumber around the bowl.
- Top with the seared sirloin strips, green onions, sesame seeds, and fresh cilantro.
- Squeeze lime over everything and serve immediately.
Tips
- Grass-fed beef cooks faster — keep the heat high and the cook time short for the best texture.
- Add a soft-boiled egg or sliced avocado for extra richness.
- Leftovers keep well — store steak and toppings separately and assemble fresh.
Made with Bradner Farms Certified Organic Top Sirloin — 100% grass-fed and finished, raised right here in BC.