Description
This vibrant and flavorful 25 Minute Ginger Steak Mango Cucumber Bowl combines tender grilled flank steak marinated in a tangy ginger-lime dressing with refreshing cucumber, sweet mango, and creamy avocado. Topped with fresh herbs and crunchy peanuts, it’s a quick and colorful bowl perfect for a nutritious, satisfying meal.
Ingredients
Dressing
- 1/3 cup lime juice
- 3 tablespoons toasted sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons pickled ginger juice (or vinegar)
- 2 teaspoons honey
- Chili flakes, to taste
Steak and Marinade
- 2 pounds flank steak
- 2 tablespoons tamari or soy sauce
- 2-3 tablespoons prepared dressing (from above)
Bowls Toppings
- 2-3 Persian cucumbers, thinly sliced
- 1/4 cup pickled sushi ginger
- 1 mango, chopped
- 1/3 cup chopped fresh Thai basil, cilantro, and mint (combined)
- 2 tablespoons lime juice
- 1 avocado, sliced
- Salted peanuts, chopped, for garnish
- Cooked rice, for serving
Instructions
- Make the dressing: In a jar or bowl, combine lime juice, toasted sesame oil, fish sauce, fresh grated ginger, pickled ginger juice or vinegar, honey, and chili flakes. Stir well and adjust seasoning with more chili flakes if desired.
- Marinate the steak: In a separate bowl, toss the flank steak with tamari or soy sauce and 2-3 tablespoons of the prepared dressing. Rub the dressing evenly on the steak and let it sit while you prepare other ingredients.
- Grill the steak: Heat your grill, grill pan, or skillet over medium-high heat. Grill the steak about 5-8 minutes per side until lightly charred and cooked to medium-rare. Remove the steak and let it rest for 5-10 minutes to retain juices, then thinly slice against the grain.
- Prepare the cucumber salad: In a bowl, toss the thinly sliced cucumbers with pickled sushi ginger and 3 tablespoons of the dressing to coat evenly.
- Prepare the mango salad: In another bowl, combine chopped mango with the fresh herbs (Thai basil, cilantro, mint), lime juice, and a pinch of chili flakes. Toss gently to mix flavors.
- Assemble the bowls: Spoon some of the reserved dressing over the sliced steak. Serve the steak on a bed of rice bowls, then top with the cucumber salad, mango salad, avocado slices, and sprinkle with chopped salted peanuts. Enjoy immediately.
Notes
- You can substitute flank steak with skirt steak or sirloin if preferred.
- If pickled ginger juice is unavailable, use rice vinegar or white vinegar as a substitute.
- The dressing can be prepared in advance and stored in the fridge for up to 3 days.
- To make it vegan, replace steak with grilled tofu and use tamari instead of fish sauce in the dressing.
- Adjust chili flakes according to your preferred spice level.
