Yard House Steak Bowl Recipe

That crave-worthy Yard House steak bowl experience can be recreated right at home with bold flavors and fresh textures that feel straight from the restaurant kitchen.

This steak bowl Yard House copycat recipe features tender ribeye or sirloin, seared to juicy perfection, paired with a vibrant mix of Asian-style vegetables, nutty brown rice, and fluffy quinoa.

Everything is tied together with a savory-sweet stir-fry sauce that delivers deep umami in every bite. Designed for busy weeknights or relaxed weekend meals, this homemade steak bowl captures the essence of the original Yard House favorite while offering a satisfying, wholesome option that feels both indulgent and balanced.

What Does the Yard House Steak Bowl Taste Like?

The yard house steak bowl is a beautiful balance of savory, sweet, and umami flavors with a hint of sesame richness. Each bite offers tender steak coated in a glossy sauce made with soy sauce, oyster sauce, and Shaoxing wine, creating deep, complex flavors.

The fresh vegetables crisp snap peas, earthy shiitake mushrooms, and slightly bitter bok choy add textural contrast and a clean, garden-fresh taste.

The brown rice and quinoa base provides a wholesome, nutty foundation, while sesame seeds and green onions give a final pop of nuttiness and brightness. It’s comfort food that feels indulgent yet surprisingly nutritious.

Yard House Steak Bowl Recipe Ingredients You’ll Need

For the Steak and Base:

• 1 lb ribeye or sirloin steak (go for the good stuff!)
• 1 cup brown rice with quinoa blend
• 3 cloves garlic, minced
• 1-2 tablespoons cooking oil (vegetable or avocado oil works great)

For the Vegetables:

• 4 pieces baby bok choy
• ½ carrot, thinly sliced into coins
• 8 oz snap peas
• 8 shiitake mushrooms, sliced
• 1 bundle shimeji mushrooms
• 1 bell pepper, sliced
• 1 red onion, sliced

For the Stir-Fry Sauce:

• 1½ cups chicken stock
• 2 tablespoons Shaoxing rice wine
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• ¼ cup tamari or light soy sauce
• 1½ tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• ¼ teaspoon white pepper
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced

For Garnish:

• Sesame seeds
• Green onions, chopped

Kitchen Utensils You’ll Need

• Large skillet or wok
• Grill pan or cast-iron skillet (for steak)
• Medium saucepan (for rice)
• Mixing bowl
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs or spatula

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls

Yard House Steak Bowl Recipe Instructions: Step-by-Step

Step 1: Cook Your Steak to Perfection

Start by cooking your ribeye or sirloin steak just the way you like it grilled, pan-seared, or even air-fried. Season generously with salt and pepper before cooking. For medium-rare, aim for an internal temperature of 130-135°F. Let it rest for 5-7 minutes so those juices redistribute and stay in the meat, then slice it into thin strips against the grain.

Step 2: Prepare the Signature Stir-Fry Sauce

In a mixing bowl, whisk together chicken stock, Shaoxing wine, sesame oil, tamari (or light soy sauce), and dark soy sauce. Add the oyster sauce for that signature umami depth. Mix in the brown sugar, white pepper, minced garlic, and minced ginger. Give it a taste! If you want it sweeter or saltier, adjust it now this is your flavor foundation.

Step 3: Cook the Brown Rice and Quinoa

Follow the package directions for your brown rice and quinoa blend. Typically, this means a 2:1 water-to-grain ratio and about 20-25 minutes of cooking time. Once cooked, fluff it with a fork and set it aside. Keep it warm by covering the pot with a lid.

Step 4: Prep Your Vegetables

Wash and chop all your veggies: quarter the bok choy lengthwise, slice the carrots into thin coins, trim the snap peas, slice the shiitake and separate the shimeji mushrooms, slice the bell pepper into strips, and slice the red onion. Having everything prepped (mise en place style) makes the stir-fry process smooth and stress-free. These veggies bring serious texture and a rainbow of colors to your bowl it’s half the fun!

Step 5: Stir-Fry the Vegetables

In your hot skillet or wok, heat 1-2 tablespoons of oil over medium-high heat until it shimmers. Toss in the minced garlic and sliced red onions and sauté for 30 seconds until fragrant and aromatic. Add the remaining vegetables carrots first (they take longest), then mushrooms, bell pepper, snap peas, and bok choy. Stir-fry for 2-3 minutes until they’re tender-crisp, maintaining that beautiful crunch.

Step 6: Combine Rice with Vegetables

Add your cooked brown rice and quinoa to the skillet with the vegetables. Give it a gentle toss to combine everything evenly. Pour in 2-3 tablespoons of your prepared stir-fry sauce and let it simmer for 1-2 minutes just enough to coat everything beautifully and let the flavors marry.

Step 7: Add the Steak and Final Toss

Time to bring in the star! Add your sliced steak back to the skillet along with another 2-3 tablespoons of sauce. Gently toss to coat the meat in that flavorful glaze. Let it heat through for just a minute or so you don’t want to overcook the steak.

Step 8: Plate and Garnish

Scoop the rice, veggies, and steak mixture into serving bowls. Top each with a generous sprinkle of toasted sesame seeds and freshly chopped green onions for that authentic yard house steak bowl finish.

Customization and Pairing Ideas for Your Steak Bowl

1. Protein Swaps for Different Preferences
While ribeye and sirloin are classic choices for the steak bowl yard house recipe, you can easily substitute with chicken thighs, salmon, shrimp, or even tofu for a vegetarian version. Marinate your protein in a bit of the stir-fry sauce beforehand for extra flavor penetration.

2. Spice It Up with Heat
Add red pepper flakes, sriracha, or sambal oelek to your stir-fry sauce if you prefer a spicy kick. A drizzle of chili oil on top before serving also works beautifully and adds visual appeal with those floating chili flakes.

3. Extra Vegetables for More Nutrition
Feel free to bulk up the veggie content with broccoli florets, zucchini, asparagus, or edamame. The more colorful vegetables you add, the more nutrients and visual appeal your bowl will have.

4. Grain Alternatives
Swap the brown rice and quinoa for cauliflower rice (for low-carb), regular jasmine rice, forbidden black rice, or even soba noodles for a different texture and flavor profile. Each brings its own nutritional benefits and unique taste.

5. Make It a Meal Prep Champion
This yard house steak bowl copycat recipe is perfect for meal prep. Prepare all components separately and store them in individual containers. When ready to eat, simply reheat the rice and vegetables, warm the steak gently, and assemble fresh.

6. Spice up
Spice up your Yard House Steak Bowl with our fermented habanero hot sauce recipe for a bold, fiery flavor that perfectly complements tender steak and fresh vegetables.

7. Beverage Pairings
Serve alongside an ice-cold Japanese lager, green tea, or a crisp Riesling. The slight sweetness of Riesling complements the savory-sweet sauce profile beautifully. For non-alcoholic options, try sparkling water with lime or iced oolong tea.

8. Side Dish Companions
While the steak bowl from yard house is a complete meal on its own, you can serve it with miso soup, a cucumber salad with rice vinegar dressing, or crispy gyoza dumplings on the side for a full Asian fusion feast.

Expert Tips for the Perfect Yard House Steak Bowl

1. Choose the Right Cut of Steak
Ribeye offers the most marbling and flavor, making it the premium choice for this dish. Sirloin is leaner but still delicious and more budget-friendly. Whatever you choose, look for steaks that are at least 1-inch thick for proper searing and to avoid overcooking.

2. Don’t Skip the Resting Period
After cooking your steak, let it rest for 5-7 minutes before slicing. This allows the juices to redistribute throughout the meat. If you cut too soon, all those flavorful juices will run out onto your cutting board instead of staying in the meat.

3. Slice Against the Grain
Always slice your steak against the grain (perpendicular to the muscle fibers). This shortens the fibers and makes each bite more tender. Look closely at your cooked steak to identify the direction of the grain before slicing.

4. Control Your Wok Temperature
High heat is essential for proper stir-frying, but you need to control it. Your wok or skillet should be hot enough that vegetables sizzle immediately when added, but not so hot that garlic burns within seconds. Medium-high heat with a good quality oil with a high smoke point works best.

5. Don’t Overcrowd the Pan
If you’re doubling this recipe or have a smaller skillet, stir-fry the vegetables in batches. Overcrowding creates steam instead of that desirable wok char and tender-crisp texture. Give your ingredients room to breathe and make proper contact with the hot surface.

6. Adjust Sauce Thickness to Your Liking
If your sauce seems too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce it’ll thicken in about 30 seconds. If it’s too thick, simply add a splash more chicken stock or water.

7. Toast Your Sesame Seeds
For extra flavor and aroma, toast your sesame seeds in a dry pan for 2-3 minutes until golden and fragrant before sprinkling them over your finished bowls. This small step elevates the entire dish with deeper, nuttier notes.

Bonus Tip: If you prefer a gentler taste, serve your bowl with a side of tomato sauce to add a rich, tangy flavor without overpowering the other ingredients.

Storage and Reheating Guidance

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat rice and vegetables in the microwave or skillet, adding a splash of water to prevent drying. Warm steak gently to avoid overcooking 30 seconds in the microwave or a quick toss in a hot pan works perfectly.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Yard House Steak Bowl Recipe that people often ask.

Can I make this yard house steak bowl recipe ahead of time?

Yes! Prep all vegetables and cook the rice and steak up to 2 days in advance. Store components separately and assemble just before serving for the best texture and freshness.

What’s the best substitute for Shaoxing wine?

Dry sherry is the closest substitute, offering similar depth and sweetness. In a pinch, use a combination of white wine and a splash of rice vinegar, though the flavor won’t be quite as authentic.

Is this steak bowl from yard house recipe gluten-free?

It can be! Use tamari instead of regular soy sauce and ensure your oyster sauce is gluten-free (some brands contain wheat). Check all sauce labels carefully if you’re cooking for someone with celiac disease.

Can I use frozen vegetables?

Fresh vegetables provide the best texture and crunch, but frozen can work in a pinch. Make sure to thaw and drain them thoroughly before stir-frying to avoid excess moisture that can make the dish soggy.

How do I get restaurant-quality sear on my steak at home?

Pat your steak completely dry with paper towels, season generously, and use a smoking-hot cast-iron skillet or grill. Don’t move the steak for at least 3-4 minutes per side let it develop that beautiful brown crust.

What if I can’t find shimeji mushrooms?

No problem! Use additional shiitake mushrooms, oyster mushrooms, or even button mushrooms. Each variety brings its own texture and earthy flavor to the dish.

This yard house steak bowl copycat recipe proves that restaurant-quality Asian fusion cuisine is absolutely achievable in your home kitchen. With tender steak, vibrant vegetables, wholesome grains, and that irresistible savory-sweet sauce, you’re creating a bowl that’s both nutritious and completely craveable.

The beauty of this dish lies in its flexibility customize it to your tastes, dietary needs, or whatever ingredients you have on hand. So fire up that skillet, get your mise en place ready, and treat yourself to a steak bowl yard house experience without leaving home!

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