Teriyaki Steak Bowls with Jasmine Rice and Island Slaw! So excited for this brand new recipe with Success Rice! I have been loving the Boil-in-Bag rice for a ton of recipes lately and it makes the cooking experience so smooth, easy, and less messy! Not to mention, it tastes amazing. For this recipe, I used the Jasmine rice that cooks in just 10 minutes. I loved how the rice tied in with the teriyaki steak and sweet and spicy slaw. I hope you enjoy this one!
Teriyaki Steak Bowls with Jasmine Rice and Island Slaw (serves 2)
1 lb steak, shaved or strips
1 C teriyaki sauce of your choice
1 tbsp avocado oil
1 bagSuccess Boil-in-Bag Jasmine Rice
2 C shredded cabbage / coleslaw mix
1 jalapeño (small), sliced thin for slaw
1 mango, sliced thin for slaw
1/4 C slaw dressing of your choice (pick something sweet)
1 tbsp hemp seeds
1 avocado, sliced
Pickled onions & microgreens for garnish
Start by marinating the steak in a large bowl. Cover and set aside. If you are doing this earlier in the day (optional), put it in the fridge.
Add one bag of Success Boil-in-Bag Jasmine Rice to a pot with water. Bring to a boil and cook for just 10 minutes. Remove from water after 10 minutes and fluff before serving.
While rice is cooking, prepare the slaw and toppings. Cut up jalapeño, mango and avocado. Add your slaw mix, sliced mango, jalapeño and hemp seeds to a bowl with the slaw dressing of your choice. Mix well and set slaw aside until the bowl is ready to assemble.
Heat avocado oil in a skillet on medium. Add marinated steak pieces/strips and cook until heated through to your desired temperature. For shaved steak, this takes about 3-5 minutes and flip throughout. The bigger pieces may take a little bit longer.
Assemble your bowl! Add jasmine rice, slaw, and steak to a bowl. Garnish with avocado slices, pickled onions and micro-greens.
Enjoy!
Disclaimer: Thank you to Success Rice for sponsoring this recipe post. I am honored to work with this wonderful brand.
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