This is a showstopping rice bowl that combines tender, juicy seared steak over fluffy rice, all brought together with a savory-sweet sauce and topped with crispy garlic chips that add the perfect crunch. The steak is seared to perfection with a golden crust while staying tender inside, creating a luxurious protein that transforms simple rice into a restaurant-quality meal. Finished with fresh scallions and sesame seeds, it’s an impressive yet incredibly simple dish that feels indulgent enough for special occasions but quick enough for busy weeknights.
Crispy garlic chip meets tender steak
This bowl delivers everything you crave in one dish: perfectly seared steak with a golden crust, savory-sweet sauce, and the crowning jewel: crispy garlic chips that add an irresistible crunch and depth of flavor. It looks and tastes like you spent hours in the kitchen, yet comes together in just 15 minutes, making it the perfect meal when you want to impress without the stress.
Don’t skip the resting period
After searing the steak, let it rest on a cutting board for 3-4 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite stays tender and juicy instead of dry. Those few minutes make a massive difference in texture and flavor.
Watch your garlic chips carefully
Garlic can go from golden to burnt in seconds, so stay by the stove and stir frequently. Once they’re light golden and fragrant, remove them immediately and drain on paper towels. Burnt garlic tastes bitter and ruins the delicate balance of the dish.
Use the garlic oil for maximum flavors
The oil used to fry the garlic chips becomes infused with garlic flavor—use it to sear the steak for an extra layer of garlic depth, and save any remaining oil to drizzle over the finished bowl for added flavor and richness.
Ingredients (serves 2)
steak (ribeye or sirloin)
400 grams
cooked rice
2 cups
garlic, sliced
8-10
egg yolks
2
neutral oil
4 tablespoons
light soy sauce
4 tablespoons
mirin
2 tablespoons
sake
2 tablespoons
sugar
2 teaspoons
salt
to taste
black pepper
to taste
Steps
- Cook 2 cups of rice according to package directions. Fluff with a fork and divide into two serving bowls.
- Slice 8-10 garlic cloves thinly. Heat 4 tbsp oil in a small pan over medium heat. Add the garlic slices and cook, stirring frequently, for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Keep the infused garlic oil for later.
- Pat two 200g steaks completely dry with paper towels. Season generously with salt and black pepper on both sides. Heat 2 tbsp of the garlic oil in a large skillet over medium-high heat until shimmering. Place both steaks in the pan and sear for 3-4 minutes on the first side without moving them. Flip and cook for another 2-3 minutes for medium-rare. Remove the steaks to a cutting board and let rest for 3-4 minutes, then slice against the grain.
- In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar. Pour into the same pan and bring to a gentle simmer for 1 minute.
- Arrange the sliced steak over the rice in each bowl.
- Crack an egg and separate the white and the egg yolk. Place the yolk in the center of the bowl and top with the crispy garlic chips. Drizzle the sauce over the steak and rice. Serve immediately and enjoy!
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