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Yard House Steak Bowl Recipe - A closeup image of the finished dish
Antonio Morelli

Yard House Steak Bowl Recipe

A delicious copycat of the Yard House Steak Bowl featuring juicy steak slices, steamed rice, and sautéed vegetables drizzled with teriyaki sauce — a perfect mix of comfort and restaurant-style flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak (sirloin, flank, or ribeye)
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • Salt and black pepper to taste
  • Optional: sesame seeds and green onions for garnish

Equipment

  • Skillet or grill pan
  • Mixing bowls
  • Wooden spoon or tongs
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Marinate Steak: Combine soy sauce, honey, garlic, and ginger. Coat steak and let sit for 10–15 minutes.
  2. Cook Steak: Heat oil in a skillet and sear steak 3–4 minutes per side. Let rest, then slice thinly.
  3. Sauté Veggies: In the same pan, stir-fry onions, bell peppers, and broccoli until crisp-tender.
  4. Assemble Bowl: Layer rice, veggies, and sliced steak. Drizzle teriyaki glaze and garnish with sesame seeds or green onions.

Notes

  • For a low-carb version, use cauliflower rice.
  • Add extra veggies like mushrooms or snap peas for more color.
  • Leftovers keep well for up to 2 days in the fridge.