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25 of Dad’s Favorite Father’s Day Recipes.
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25 Minute Ginger Steak Cucumber Bowls. The steak gets tossed with a salty/spicy honey lime dressing, then grilled until charred on top and cooked to your liking. Serve the steak over big bowls of rice with a fresh cucumber ginger salad and the yummiest spicy lime mango. Finish each bowl with extra dressing. Then add flavorful Thai basil, mint, and peanuts for a balance of spicy, sweet, and savory flavor. Altogether, these bowls are so delicious and quick to make.
Now that we’re a couple of weeks into June, I’ve officially gotten into the groove of fresh summer cooking and grilling! This season, more than ever, I have so many ideas!!
One of my current favorites is grilling with skirt or flank steaks. I love these cuts because when it comes to steak, they’re the most affordable and require the least amount of stress/hassle to cook. You can’t really mess them up as long as you have the right seasoning!
I’ve made lemon steak, tacos, skewers, and an Asian-inspired steak bowl that’s become a staple.
I’ve been making a variation of these for what feels like forever. I always use rice or rice noodles as my base. The dressing is simple, with lots of lime, honey, and fish sauce for the most amazing flavor.
The rest of the bowl contains the freshest cucumber salad, sweet/spicy mango, and lots of fresh herbs, honestly, whatever you have growing is perfect to use!
Here are the Details
Step 1: start with the dressing
Lime juice, toasted sesame oil, fish sauce, freshly grated ginger, some pickled ginger juice, honey, and chili flakes. Mix everything together and shake it up to combine.
The fish sauce may make the bowls smell a little funky, but the flavor is delicious. A wonderful mix of salty/sweet/spicy/tangy.
Step 2: grill the steak
Now, mix the steak with tamari or soy sauce, add some dressing, and grill the steak. You should grill the steak until you see some nice char marks, then continue to cook until you reach your desired doneness.
I do 5 to 8 minutes per side, depending on the thickness of my steak.
We like our steak medium rare, but again, cook the steak to your desired doneness.
Step 3: allow the steak to rest
Allow the steak to rest before you slice. Letting the steak rest locks in the juices and flavors within the steak. Do not skip this.
Step 4: start assembling
First, toss the cucumbers with pickled sushi-style dressing and a few tablespoons of dressing.
Then toss the mango with lime juice, chopped herbs, and chili flakes. It’s hard to beat a sweet mango with fresh herbs, citrus, and spice. YUM!
Step 5: complete the bowl
Now, take some rice, or rice noodles, and divide them between bowls. Add slices of steak, avocado, mango, and cucumber.
Finish with peanuts and dressing, then add more herbs.
These bowls come together quickly and have so much flavor, and I really appreciate all the color. The best kind of recipe!
Looking for other quick weeknight dinners? Here are some favorites:
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Caramelized Shallot Beef Ramen Noodles
Healthier Homemade One Pot Hamburger Helper
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Spicy Chipotle Honey Salmon Bowls
Lastly, if you make these 25 Minute Ginger Steak Cucumber Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Ginger Steak Mango Cucumber Bowls
Servings: 6
Calories Per Serving: 472 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Steak
- 2 pounds flank steak
- 2 tablespoons tamari/soy sauce
- 2-3 Persian cucumbers, thinly sliced
- 1/4 cup pickled sushi ginger
- 1 mango, chopped
- 1/3 cup chopped fresh Thai basil/cilantro/mint
- 2 tablespoons lime juice
- 1 avocado, sliced
- salted peanuts, chopped
Instructions
- 1. To make the dressing. Combine all ingredients in a jar. Season to taste with chili flakes. 2. In a bowl, toss the steak with tamari and 2-3 tablespoons of the dressing, rubbing the dressing onto the steak. 3. Set your grill, grill pan, or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steaks and allow them to rest for 5-10 minutes. Slice the steak.4. Meanwhile, in a bowl, toss the cucumbers with pickled ginger and 3 tablespoons dressing. In a separate bowl, toss the mango with herbs, lime juice, and chili flakes. 5. Spoon the reserved dressing over the slices of steak, then serve the steak over bowls of rice. Top with cucumber, mango, avocado, and peanuts. Enjoy!
This looks so yummy! What would be a good substitution for the fish sauce?
Thanks so much, Grace! You could use worcestershire sauce or soy sauce in place of the fish sauce. I hope you love this recipe! xx
T A S T Y !! We love it – super on a nice summer night. Question- for the herbs is it 1/3 of each- cilantro, mint and thai basil..?
Hey Jan,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! It’s a 1/3 cup total herbs:) Xx
Made as directed. Delicious! The sauce was subtle but lovely.
Hey Danielle,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks a lot for making it! Xx
Hi- what kind of vinegar can be used as the substitute for the pickled ginger juice?
Hi Kristin,
Rice wine vinegar would work nicely for you! Please let me know if you have any other questions, I hope you love this recipe! xT
used a small flank steak and 2 round steaks – wish i had thought to double to cucumbers and the mango – really makes the dish. we love adding jasmine rice cooked in the instant pot with coconut milk (2 c rice, 1 can coconut milk, 1 1/2 c water and a dash of salt – stir, cover and cook for 3 min. allow natural release for at least 10 min. stir rice and then serve) amazing!
Hey Tara,
Awesome!! So glad to hear that this recipe was enjoyed, thanks for making it! Love the tip for making the rice:) xx
Thank you SO much for this yummy meal Tieghan! Served for our Father’s day celebration and my husband said it was “THE BEST bowl” he has ever had! Our avocados weren’t ripe enough so I drizzled tahini instead and it was DELISH! Friends who joined us asked for the recipe and we are grateful to share you lovely.
Hey there,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! Have a great week! xx
Could you do , say a roast in the slow cooker with the sauce until it becomes shreddable?
Hi Jou,
So sorry, I am not sure I am understanding….you want to put this in the slow cooker with the dressing? Please let me know how I can help. You might like this recipe better:
https://www.halfbakedharvest.com/chipotle-pineapple-pot-roast-bowls/
I hope this helps! xx
Flank steak should be cut against the grain. Since a lot of people learn to cook by watching you, you really should show the correct method of slicing it.
Yum. Made them with quinoa and added some shredded carrots.
Hey Sue,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a go! xT
Hey Maria,
Thanks for your comment! Yes, you could definitely cut flank steak against the grain:) Let me know if you give this recipe a try! xT
This looks and sounds amazing! Canโt wait to try!
Thanks so much, Sarah Jane! I hope you love this recipe! xT