Steak Rice Bowl
This Steak Rice Bowl delivers tender, savory beef in a rich onion gravy that transforms budget-friendly stew meat into something that tastes like it came from your favorite steakhouse.
With just a few pantry staples and one magical packet of Lipton Onion Soup Mix, you’ll create a dinner that makes everyone think you’ve been cooking all day.
My family requests this at least twice a month, and I’ve learned to double the recipe because the leftovers are even better the next day. Sometimes the best dinners are the ones that practically cook themselves.
Steak Rice Bowl Recipe Highlights
- One packet of soup mix replaces 10 different seasonings
- 2-hour simmer transforms tough cuts into butter-soft beef
- Sweet-savory gravy that kids actually eat
- Stretches 2 pounds of meat to feed 4 generously
- Better as leftovers when flavors marry overnight
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
MEAT – I use pre-cut stew meat for convenience, typically from chuck or bottom round. Look for pieces with some marbling – that fat renders down during the long simmer for more flavor. If you buy a whole roast on sale, cut against the grain into 1-inch cubes.
SOUP MIX – Lipton Onion Dry Soup Mix is my go-to here. The dehydrated onions rehydrate during cooking while the seasonings penetrate the meat. Beefy onion variety adds even more umami. Store brands work but check sodium levels – some run saltier.
SUGAR – Brown sugar brings molasses notes that complement the beef while helping create that restaurant-style glossy sauce. The Maillard reaction between proteins and sugars during the initial sear builds foundational flavor. Dark brown intensifies the effect.
VINEGAR – White vinegar’s acidity cuts through richness and aids in breaking down connective tissue. The 2:1 ratio of sugar to vinegar hits the sweet-tangy balance perfectly. Rice vinegar offers a mellower option if serving to acid-sensitive stomachs.
GINGER – Ground ginger adds background warmth without screaming “Asian food.” Just ¼ teaspoon prevents flavor muddiness while enhancing the beef’s natural savoriness. Fresh ginger brings brightness but requires peeling and grating.
FLOUR – All-purpose flour creates the roux-style gravy when whisked with cold water. The starch granules swell and burst during simmering, thickening the liquid. Cold water prevents clumping – hot water would cook the flour instantly into lumps.
RICE – I prefer jasmine rice for its aromatic quality and ability to absorb sauce without turning mushy. Long-grain holds its shape best under heavy gravy. Short-grain or sushi rice gets too sticky. Brown rice adds nuttiness but needs longer cooking time.
How To Make Steak Rice Bowl
Please check the printable recipe card below for more detailed instructions.
- Brown stew meat in olive oil. Add soup mix, brown sugar, vinegar, ginger, and water.
- Cover and simmer on low for 2 hours until meat is fork-tender.
- Whisk flour with cold water, gradually stir into bubbling beef and simmer 5 more minutes.
- Season to taste and serve over cooked rice.
Leftovers and Storage
STORE – Refrigerate the Steak Rice Bowl beef and gravy separate from rice in airtight containers up to 4 days. The starches in rice crystallize when cold, making it hard even after reheating.
FREEZE – The beef mixture freezes exceptionally well for 3 months. Leave out the flour thickening step if freezing – add fresh slurry when reheating to prevent grainy texture from frozen flour.
REHEAT – Add 2-3 tablespoons water per portion when reheating to replace evaporated moisture. Stovetop gives best results, stirring frequently. Microwave in 45-second bursts, stirring between.
MAKE AHEAD – This Steak Rice Bowl base improves overnight as flavors meld. Make the beef mixture up to 2 days ahead, then reheat and serve over fresh rice for best texture contrast.
More Easy and Delicious Beef Recipes
Serving Suggestions
STEAKHOUSE STYLE – Top with crispy fried onions and fresh cracked pepper like your favorite steakhouse would serve their beef tips.
VEGETABLES – Stir frozen peas and carrots into the beef during final 10 minutes, or serve over Mint Rice for color and freshness.
FUSION TWIST – Garnish with sliced scallions, toasted sesame seeds, and a drizzle of chili oil for Korean beef bowl vibes.
COMFORT SUPREME – Serve with Crockpot Beef and Broccoli on the side for serious meat lovers, or add a dollop of sour cream on top.
Recipe Success Tips
MEAT SELECTION HACK – Buy a whole sirloin tip roast when it’s on sale and ask the butcher to cube it for free. You’ll get better quality meat for the same price as pre-packaged stew meat, plus you control the size for even cooking.
TENDERIZING SCIENCE – The vinegar’s acid denatures proteins while the long moist heat breaks down collagen into gelatin. That’s why tough cuts become fork-tender. Check at 90 minutes since some meat tenderizes faster.
GRAVY RESCUE METHOD – If your gravy won’t thicken after adding flour slurry, your liquid might be too acidic from the vinegar. Add ½ teaspoon baking soda to neutralize it, then try the flour slurry again. Works every time.
Expert Tip – Double the recipe but freeze half before adding the flour slurry. The unfrozen base makes incredible French dip sandwiches, beef potpie filling, or pasta sauce. Add fresh thickener when reheating for each use.
FLAVOR AMPLIFIER – Brown the meat in batches without crowding the pan, then deglaze with ¼ cup water between batches, scraping up the brown bits. Add this liquid gold to your simmering pot for restaurant-level depth.
ONE-POT VARIATION – Skip dirtying another pot by adding 2 cups uncooked rice directly to the beef during the last 30 minutes of cooking with an extra 2 cups liquid. Stir every 10 minutes for a true one-pot meal.
Commonly Asked Questions
Can I Make Steak Rice Bowl In A Slow Cooker?
Absolutely! Brown the meat first for best flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4 hours. Add the flour slurry during the last 30 minutes.
What Can I Use Instead Of Onion Soup Mix?
Mix 2 tablespoons dried minced onion, 2 beef bouillon cubes, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon pepper as a homemade substitute.
Is This Steak Rice Bowl Recipe Gluten-Free?
Use gluten-free onion soup mix and substitute cornstarch (use 2 tablespoons) for the flour to make this completely gluten-free. Check your vinegar label too.
Can I Use A Different Cut Of Beef?
Chuck roast, bottom round, or even leftover pot roast work wonderfully. Just cut into 1-inch cubes and adjust cooking time if using pre-cooked meat.
How Do I Know When The Gravy Is Thick Enough?
The gravy should coat the back of a spoon but still pour easily. Remember it thickens more as it cools, so err on the slightly thinner side.
More Beef Recipes
Korean Beef Bowl – Quick ground beef with Asian flavors that’s ready in 20 minutes flat.
Crockpot Beef and Broccoli – Set it and forget it Chinese takeout at home with tender beef and crisp vegetables.
Slow Cooker Beef Teriyaki – Sweet and tangy Japanese-inspired beef that practically cooks itself.
Mongolian Beef – Restaurant-style crispy beef in glossy sauce that beats any delivery order.
Steak Rice Bowl
Ingredients
- 1 tablespoon olive oil
- 2 pounds stew meat or sirloin round steak cut into 1-inch cubes
- 1 1-ounce packet Lipton Onion Dry Soup Mix
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- ¼ teaspoon ground ginger
- 4 cups water
- 2 tablespoons all-purpose flour
- ¼ cup water cold
- salt and pepper to taste
- 4 cups cooked rice Jasmine, Basmati, brown, or instant
Instructions
- Heat oil in a large skillet and brown the stew meat over medium heat until juices have evaporated.
- Sprinkle onion soup over the cooked meat and mix in brown sugar, vinegar, ginger, water and mix. Cover and simmer on low for 2 hours. Check to make sure that the beef is tender.
- Return to the skillet with the cooked meat and increase the heat to medium-high heat to get a low boil.
- Whisk the flour and cold water in a small bowl. Make sure there are no lumps.
- Pour a little of the mixture into the beef and whisk for about a minute. Repeat until you reach your desired thickness. Reduce heat to medium-low and simmer for 5 minutes. If desired, season to taste with salt and pepper.
- Cook the rice according to package directions.
- Serve the cooked meat and gravy over the rice and enjoy.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
