Asian Ginger Lemongrass Steak Bowls with Mango Cucumber Salad & Sticky Sushi Rice

High-Protein + Dairy-Free + Refined Sugar-Free Option + Meal Prep Friendly

Okay, I think I've officially found my new dinner HYPERFIXATION!! These Asian Ginger Lemongrass Steak Bowls are seriously SOOOOO good! Tender, juicy steak marinated in fresh ginger, garlic, lemongrass, soy sauce, and a little maple syrup, served over sticky sushi rice with the most delicious crunchy mango cucumber salad. The combination of sweet, savoury, tangy, and fresh is EVERYTHING!

I used grass-fed New York strip loin steak from my butcher bundle at Meridian Meats, and let it marinate for a full 24 hours to really soak up all those delicious flavours. For the salad, I used my new Japanese julienne slicer to finely cut the carrots, cucumbers, and mango. I'm telling you, finely julienned vegetables make such a difference! Everything feels so much more elevated and restaurant-quality, even when you're cooking at home.

This is one of those dinners I could happily eat on repeat all week. SO fresh, flavourful, nourishing, and honestly better than takeout!

What You Need (Makes 4 Servings)

Ginger Lemongrass Marinated Steak

680–900 g (1½–2 lb) grass-fed New York strip loin steak
2 tbsp sesame oil
¼ cup (60 ml) soy sauce or gluten-free tamari
2 tbsp (30 ml) rice vinegar
1 tbsp pure maple syrup
1 tbsp freshly grated ginger
4 garlic cloves, finely minced
2 tbsp fresh lemongrass, finely minced (tender inner stalks only)

Crunchy Mango Cucumber Salad

3–4 large carrots, peeled and julienned
1 ripe but firm mango, julienned
6 mini Persian cucumbers, julienned
½ cup fresh cilantro, roughly chopped
¼ cup fresh Thai basil, roughly chopped

Tangy Thai Lime Dressing

3 tbsp fish sauce
Juice of 1 fresh lime (approximately 2 tbsp)
1 tsp freshly crushed garlic
1 tbsp Lakanto Golden Monk Fruit Sweetener, coconut sugar, or sweetener of choice

Sticky Sushi Rice

1 cup dry Ocean's Halo Organic Sushi Rice
2 cups water
1 tbsp ponzu sauce
2 tbsp seasoned rice vinegar

Optional Toppings

Toasted sesame seeds
Fresh lime wedges
Thinly sliced green onions
Fresh red Thai chilies, for extra heat

Method

Marinate the Steak

Whisk together all the steak marinade ingredients and pour over the steak. Cover and refrigerate for at least 4 hours, preferably overnight or up to 24 hours for the BEST flavour!

Prepare the Sticky Sushi Rice

Rinse the sushi rice and cook in your rice cooker with water according to package instructions. Once cooked, fluff and stir in the ponzu sauce and seasoned rice vinegar.

Make the Mango Cucumber Salad

Using a Japanese julienne slicer or sharp knife, finely julienne the carrots, mango, and cucumbers. Add the fresh cilantro and Thai basil.

Prepare the Dressing

Whisk together the fish sauce, lime juice, garlic, and sweetener of choice. Pour over the salad and toss until evenly coated.

Grill the Steak

Remove the steak from the marinade and pat dry. Sear in a hot cast-iron skillet or grill for approximately 3–5 minutes per side, depending on thickness and desired doneness. Cook to your preferred safe internal temperature (Health Canada recommends 145°F / 63°C for whole-cut beef). Rest for 5–10 minutes before slicing thinly against the grain.

Assemble & Enjoy!

Divide the sticky sushi rice between bowls, add the crunchy mango cucumber salad, and top with sliced steak. Finish with toasted sesame seeds, fresh herbs, and a squeeze of lime. SO good!

Serving Suggestions

My FAVOURITE way to enjoy these bowls is with warm, perfectly seared steak, sticky sushi rice, and a BIG scoop of that fresh, crunchy mango cucumber salad.

The sweet mango, tangy lime dressing, fresh herbs, and savoury lemongrass steak are honestly the most delicious combination. I could eat this dinner every single day!

Notes

Quality steak makes a difference. I used grass-fed New York strip loin steak from Meridian Meats, and it was absolutely delicious! Sirloin, flank steak, or ribeye would also work beautifully.

Marinate overnight: I highly recommend marinating the steak for 12–24 hours if you have the time. The ginger, garlic, lemongrass, and soy sauce create such a flavourful marinade. Avoid marinating significantly longer than 24 hours because the vinegar can begin to affect the steak's texture.

Fresh lemongrass: Use the tender inner portion of the stalk and mince it very finely. This adds the most delicious fresh, citrusy flavour to the steak.

My Japanese julienne slicer: This is seriously one of my new FAVOURITE kitchen tools! Finely julienning the carrots, cucumber, and mango creates that beautiful restaurant-style salad texture. Everything mixes together so much better, and every bite has the perfect combination of flavours.

Mango: Choose a ripe but slightly firm mango so it holds its shape when julienned.

Sweetener options: I used Lakanto Golden Monk Fruit Sweetener in my dressing for a no-added-sugar option. Coconut sugar is another delicious choice if you prefer a less-refined sweetener. Keep in mind that the steak marinade still contains maple syrup, and seasoned rice vinegar and ponzu may contain added sugar.

Sushi rice: I used Ocean's Halo Organic Sushi Rice in my rice cooker. The ponzu and seasoned rice vinegar add a delicious savoury, tangy flavour. Check the rice package for the recommended water ratio to avoid overly soft rice.

Gluten-free option: Use certified gluten-free tamari instead of regular soy sauce, and choose gluten-free ponzu, fish sauce, and seasoned rice vinegar.

Meal prep friendly: Store the sliced steak, sticky sushi rice, and mango cucumber salad separately in airtight containers. Keep the salad dressing separate until serving for the freshest texture.

Storage: Refrigerate the cooked steak and rice promptly and enjoy within 3–4 days. The fresh mango cucumber salad is best enjoyed within 1–2 days.

My private chef tip: For meal prepping, I like packaging the steak and rice together, with the fresh mango cucumber salad in a separate container. This allows you to gently reheat the steak and rice while keeping the salad cold, crisp, and refreshing!

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay