Brothy Steak and Rice Bowls
These brothy steak and rice bowls are protein-packed and simple to make! They’re made with tender steak, veggies, rice and a gingery broth.
Why you’ll Love this Brothy Steak and Rice Bowls
One of my New Year’s resolutions for 2026 was to eat more soup and bone broth! It’s warming, it helps me slow down in the morning and has so many health benefits. After sharing my recipes for brothy ginger chicken and rice and brothy turmeric chicken and rice and seeing so many of you making and loving them, I knew I couldn’t just leave it at just chicken!
I wanted to make a recipe that incorporate steak into the flavors I was already loving! Here’s why you’re going to love this recipe…
- Gluten and soy-free. This recipe is made with coconut aminos instead of soy sauce to make it gluten and soy free!
- Warming and wholesome. This time of year I find the warmth and nutrients of brothy bowls so wonderful!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Beef Broth. I love to use homemade beef bone broth or this is my favorite beef broth to buy.
- Carrot and Baby Bok Choy. To fill the soup with vegetables and flavor!
- Sirloin Steak. I think sirloin steak works best in the bowl.
- White Rice. I like to use this jasmine rice!
How to Make Brothy Steak and Rice Bowls
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Cook the broth and then saute the vegetables and add coconut aminos to coat.
Step Two. Cook the steak then reduce the heat and add the minced ginger and sature before deglazing the pan with coconut aminos and rotating the steak to coat. Remove from the pan.
Step Three. Slice the steak and serve the bowls by diving the rice, vegetables and steak between two bowls. Pour the broth over the bowls and top with green onion.
Other Brothy Bowls to Try…
If you tried these Brothy Steak and Rice Bowls or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Brothy Steak and Rice Bowls
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Ingredients
For the broth
- 2 tsp avocado oil
- 1 clove garlic, minced
- 1 tbsp coconut aminos
- 2 cups beef broth
- Salt and pepper
For the vegetables
- 2 tsp avocado oil
- 1 medium carrot, shredded
- 1 head baby bok choy, end removed
- Salt and pepper
- 2 tsp coconut aminos
For the steak
- 2 tbsp avocado oil
- 12 oz sirloin steak
- salt and pepper
- 1 clove garlic, grated
- 2 tsp ginger, minced
- 1 tbsp coconut aminos
To serve
- 2 cups cooked white rice
- Green onion, chopped
Instructions
- To cook the broth, add the avocado oil to a pot set to low heat. Add the garlic and ginger and saute for 2 minutes. Add the broth, lime juice, coconut aminos, and salt and pepper. Simmer covered on low heat for at 25-30 minutes. The broth should be warm and flavorful!
- To cook the vegetables, heat the avocado oil over medium-low heat. Add the carrots and bok choy leaves and saute for 4-5 minutes or until tender. Add coconut aminos and toss to coat. Lightly season with salt and pepper and set aside.
- To cook the steak, season well on both sides with salt and pepper. Clean out the pan and heat the avocado oil over medium heat. Once the oil is shimmering, add the steak to the pan along with the garlic clove. Sear the steak for 4 minutes on so or until a crust forms. Use tongs to rub the garlic on one side of the steak before flipping. Flip and allow to cook for another 3-4 minutes on the other side, repeating rubbing the garlic. Cook to around 135-140 F for med-rare steak.
- Reduce the heat and add the minced ginger to the pan. Saute for another minute before deglazing the pan with coconut aminos and rotating the steak to coat. Remove from the pan.
- Allow the steak to rest for 5 minutes before slicing thin.
- Serve the bowls by diving the rice, vegetables and steak between two bowls. Pour the broth over the bowls and top with green onion.
