Ooh Yes! Recipes

Ginger Lime Steak Bowl

Grilled ribeye steak dressed with OohNami! Tangy Ginger Lime Sauce.

Ingredients

  • ¾ cup OohNami! Tangy Ginger Lime Sauce
  • ½ cup cherry tomatoes, quartered
  • 1¼ cups English cucumber, thinly sliced into quarter moons
  • ¼ cup red onion, diced ¼ inch
  • 2 tablespoons cilantro, minced
  • 2 ribeye steaks, boneless, 16 ounces each
  • 2 tablespoons canola oil
  • 3 cups shiitake mushrooms, thinly sliced
  • ¼ cup OohNami! Robust Gochu Chili Sauce
  • 6 cups jasmine rice, prepared according to package instructions

Directions

  1. Make the tomato and cucumber salad
    In a mixing bowl, gently fold together the cherry tomatoes, sliced cucumber, diced red onion, minced cilantro, and ¼ cup OohNami! Tangy Ginger Lime Sauce.
    Keep chilled and set aside.
  2. Grill the steak
    Grill the ribeye steaks to your desired level of doneness.
    Remove steaks from the grill, place on a cutting board, cover with foil, and let rest for 7–10 minutes.
  3. Cook the gochu chili mushrooms
    While the steaks are resting, heat a sauté pan on high.
    Add canola oil and sauté the sliced mushrooms until browned, about 5–7 minutes.
    Stir in the OohNami! Robust Gochu Chili Sauce and cook for 1–2 more minutes to meld the flavors.
    Remove from heat.
  4. Assemble the steak bowls
    Slice the rested steaks.
    Build each bowl in the following order:
    1. 1½ cups cooked jasmine rice
    2. ½ cup tomato and cucumber salad
    3. ¼ cup sautéed mushrooms
    4. 7 ounces sliced grilled ribeye steak
    5. 2 tablespoons OohNami! Tangy Ginger Lime Sauce drizzled over the steak