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Yard House Steak Bowl Recipe

This homemade Yard House Steak Bowl Recipe combines juicy steak, colorful vegetables, brown rice, quinoa, and a savory stir-fry sauce. It's a satisfying restaurant-style meal that's easy to make at home and perfect for weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak & Grains
  • 1 lb Sirloin steak
  • 1 cup Brown rice cooked
  • ½ cup Quinoa cooked
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • ½ tsp Black pepper
Vegetables
  • 4 Baby bok choy chopped
  • 1 cup Snap peas
  • 1 cup Broccoli florets
  • 1 large Carrot thinly sliced
  • 1 Bell pepper sliced
  • 1 Red onion sliced
  • 3 cloves Garlic minced
  • 8 oz Mushrooms sliced
Stir-Fry Sauce
  • 1 ½ cups Chicken stock
  • ¼ cup Soy sauce
  • 2 tsp Sesame oil
  • 2 tbsp Brown sugar
  • 1 tsp Fresh ginger minced
  • 2 tbsp Oyster sauce
  • 2 tbsp Rice wine
Garnish
  • 1 tbsp Sesame seeds
  • 2 Green onions chopped

Equipment

  • Large skillet or wok For stir-frying vegetables
  • Saucepan For cooking rice and quinoa
  • Mixing bowl For sauce preparation
  • Cutting board For ingredient prep
  • Sharp knife For slicing steak and vegetables
  • Tongs For handling steak
  • Measuring cups For accurate measurements
  • Measuring spoons For sauce ingredients

Method
 

Step 1:
  1. Cook the brown rice and quinoa according to package directions. Fluff with a fork and keep warm.
Step 2:
  1. In a mixing bowl, whisk together chicken stock, soy sauce, sesame oil, brown sugar, ginger, oyster sauce, and rice wine. Set aside.
Step 3:
  1. Pat the steak dry and season both sides with salt and black pepper.
Step 4:
  1. Heat olive oil in a skillet over medium-high heat. Cook the steak for 3 to 5 minutes per side until desired doneness is reached.
Step 5:
  1. Transfer the steak to a cutting board and let it rest for 5 minutes.
Step 6:
  1. While the steak rests, prepare all vegetables by washing and slicing them evenly.
Step 7:
  1. Heat a wok or large skillet over medium-high heat. Add garlic and onion and cook for 30 seconds.
Step 8:
  1. Add broccoli, carrots, mushrooms, bell pepper, bok choy, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
Step 9:
  1. Add cooked rice and quinoa to the vegetables and toss gently.
Step 10:
  1. Pour in several tablespoons of the prepared sauce and cook for 1 to 2 minutes.
Step 11:
  1. Slice the rested steak thinly against the grain.
Step 12:
  1. Add the steak to the skillet and toss lightly to coat with sauce.
Step 13:
  1. Divide the mixture among serving bowls.
Step 14:
  1. Garnish with sesame seeds and chopped green onions before serving.

Notes

For the juiciest steak, always let it rest before slicing. You can customize the bowl with additional vegetables, substitute chicken or shrimp for steak, or use cauliflower rice for a lower-carb option. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.