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Ponzu Chili Steak Bowl

Community Member
March 10, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ponzu Chili Steak Bowl

Ingredients

for 4 servings

  • 1 ¼ cups jasmine rice (250 g)
  • 2 cloves garlic, peeled and minced
  • 1 piece ginger, peeled and minced
  • 8 oz sugar snap peas (225 g)
  • 8 oz mayonnaise (225 g)
  • 2 oz sweet thai chili sauce (55 g)
  • 16 oz steak (450 g), diced
  • 4 oz ponzu sauce (110 g)
  • 2 tablespoons butter
  • 4 teaspoons cooking oil
  • 2 ¼ cups water (540 mL)
  • salt
  • pepper

Nutrition Info

  • Calories 838
  • Fat 67g
  • Carbs 27g
  • Fiber 1g
  • Sugar 9g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
  2. Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
  3. In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
  4. Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
  5. In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
  6. To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.

Ingredients

for 4 servings

  • 1 ¼ cups jasmine rice (250 g)
  • 2 cloves garlic, peeled and minced
  • 1 piece ginger, peeled and minced
  • 8 oz sugar snap peas (225 g)
  • 8 oz mayonnaise (225 g)
  • 2 oz sweet thai chili sauce (55 g)
  • 16 oz steak (450 g), diced
  • 4 oz ponzu sauce (110 g)
  • 2 tablespoons butter
  • 4 teaspoons cooking oil
  • 2 ¼ cups water (540 mL)
  • salt
  • pepper

Nutrition Info

  • Calories 838
  • Fat 67g
  • Carbs 27g
  • Fiber 1g
  • Sugar 9g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
  2. Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
  3. In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
  4. Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
  5. In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
  6. To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.

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