/Honey Soy Beef Rice Bowl

Honey Soy Beef Rice Bowl

I have to say it’s a miracle that the photo that goes with this Honey Soy Beef recipe looks as good as it does, as I was rather drunk when I cooked it!

We have some lovely neighbours who have weekly “Friday Night Drinks” at their house, where a different combination of their friends and neighbours will come along with a bottle of wine for a bit of a gossip. We don’t go weekly but we do pop in often – though we have come to learn that they are very generous hosts and love to keep everyone’s glass full. Of course that’s rarely an issue but it does mean that you have to be fairly firm when you’re ready to leave if you don’t want to find yourself crawling out of the door two hours later… The evening I cooked this I clearly wasn’t firm enough, as I don’t remember too much apart from this being delicious (the future husband agreed the next day, so you don’t just have to take my word for it!). 

I’ve always liked the idea of these big bowls of food with varying textures, flavours and temperatures – there’s something oddly pleasurable in biting through tender steak, coated in silky egg yolk into crispy, cool pickled cucumber. I know it sounds odd but if you know what I mean I think you’d struggle to disagree. If you’re unsure then don’t just take my word for it – make a bowl for yourself and see how right I am!

Honey Soy Beef Rice Bowl

Course Main Course
Cuisine Beef, Rice, Pasta & Grains
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author scottsilverthorn


Ingredients - Steak

  • 300 g Sirloin Steak, sliced thickly
  • 3 cloves Garlic, crushed
  • 5 cm Root Ginger, peeled and grated
  • 100 ml Light Soy Sauce
  • 3 tbsp Clear Honey
  • 3 tsp Sesame Oil
  • 1 tbsp Vegetable or Sunflower Oil

Ingredients - Rice Bowl

  • 120 g Jasmine or Basmati Rice, cooked as per packet instructions
  • 150 g Broccoli, in florets, steamed until tender
  • 2 large Eggs, poached or fried
  • 3 Spring Onions, thinly sliced
  • 100 g Mushrooms, sliced and fried until tender
  • 1 tsp Sesame Seeds, toasted

Ingredients - Cucumber Pickle

  • 0.5 Cucumber, thinly sliced - I cut along the cucumber
  • 3 Radishes, thinly sliced
  • 3 tsp Sugar
  • 1 tsp Sea Salt
  • 3 tbsp Rice Vinegar (or Cider Vinegar)



  1. Start by making the marinade for the beef - mix the garlic, ginger, soy sauce, honey and sesame oil together in a small saucepan. Brush the steak with a generous amount, then put it in the fridge for at least 30 minutes to allow the flavours to develop. Keep the remaining sauce in the pan for later.
  2. Whilst it's marinading you can make the pickle, if you don't have kimchi or a shop bought option to hand. To do this mix together the salt and sugar, before adding in the cucumber ensuring it's well coated. Pour over the vinegar and set aside for at least 30 minutes.
  3. Cook the rice and broccoli at this stage and keep them warm. Heat the residual marinade at this stage - you want it to start to thicken into a glaze for the meat.
  4. When they're done it's time to cook the meat and eggs, before bringing everything together.
  5. Heat a large skillet or frying pan over a high heat. Take the meat out of the marinade removing any excess sauce, then lower it into the pan. Sear it for a few minutes on each side leaving it slightly coloured but still medium-rare. Put to one side to rest and cook the eggs - whether you poach or fry them you want them runny and warm!
  6. Now you can assemble your bowls of food. Split the rice between the bowls, along with the broccoli, mushrooms and pickle/kimchi. Lay the steak over the top and drizzle with the warm marinade/sauce. Add one egg to each bowl before sprinkling with the spring onions and sesame seeds.