Corn, Steak, and Rice Bowls with Coconut Chili Sauce

Welcome to a culinary adventure that combines the delightful flavors of juicy steak, vibrant veggies, and creamy coconut chili sauce! Our Corn, Steak, and Rice Bowls with Coconut Chili Sauce recipe is not just a meal; it’s an experience that will tantalize your taste buds and leave you craving more. This dish is perfect for family dinners, meal prep, or impressing guests at a gathering. The combination of tender flank steak, sweet corn, and creamy sauce served over fluffy jasmine rice creates a symphony of flavors and textures that are sure to please.

Not only is this dish delicious, but it also showcases a variety of colorful ingredients that will brighten up your plate. The addition of fresh avocado and cilantro adds a burst of freshness, making every bite a joy. Plus, the coconut chili sauce brings a unique flair that elevates this meal from ordinary to extraordinary. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and accessible, making it perfect for any skill level.

Why You’ll Love This Recipe

There are countless reasons to fall in love with Corn, Steak, and Rice Bowls with Coconut Chili Sauce. Here are just a few:

• Flavor Explosion: The combination of savory steak, sweet corn, and spicy coconut sauce creates a complex yet harmonious flavor profile that your taste buds will adore.
• Easy to Customize: This recipe is incredibly versatile! Feel free to swap out the steak for chicken or tofu, add your favorite vegetables, or adjust the spice level of the sauce.
• Healthy Ingredients: Packed with protein, healthy fats from avocado, and fiber from vegetables, this dish is a nutritious choice that won’t leave you feeling guilty.
• Meal Prep Friendly: Make a big batch and store it for the week. These bowls are great for lunch or a quick dinner option, ensuring you always have a healthy meal on hand.
• Visually Appealing: The colorful ingredients create a stunning presentation, making it the perfect dish to impress friends and family.

Why You Should Try This Recipe

When it comes to preparing a satisfying meal, Corn, Steak, and Rice Bowls with Coconut Chili Sauce is an excellent choice. Here are some compelling reasons to give it a try:

• Quick and Easy: This recipe can be prepared in about 30 minutes, making it a fantastic option for busy weeknights. With minimal prep and cooking time, you can enjoy a delicious home-cooked meal without the hassle.
• Great for All Occasions: Whether you’re hosting a casual get-together or looking for a comforting weeknight meal, these bowls fit the bill perfectly. They cater to various dietary preferences and can be easily adapted to suit your guests’ tastes.
• Wholesome Ingredients: Featuring wholesome components like flank steak, corn, and fresh vegetables, this recipe is a great way to incorporate essential nutrients into your diet. The coconut milk adds a rich creaminess without overpowering the dish.
• Kid-Friendly: With the sweet flavors of corn and avocado, even picky eaters are likely to enjoy this meal. You can also involve your kids in the cooking process, making it a fun family activity.
• Perfect for Leftovers: The flavors only get better the next day! Enjoy the leftovers for lunch or dinner, as the ingredients meld together beautifully.

Ingredients and Necessary Utensils

To create these enticing Corn, Steak, and Rice Bowls with Coconut Chili Sauce, you’ll need the following ingredients and utensils:

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 pound flank steak
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the Coconut Chili Sauce

• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 teaspoon chili flakes (adjust to taste)

Necessary Utensils

• Medium saucepan
• Grill pan or skillet
• Small saucepan for the sauce
• Cutting board and knife
• Serving bowls
• Measuring cups and spoons

Make sure to have these ingredients and utensils on hand to ensure a smooth cooking process. The simplicity of this recipe makes it perfect for any home cook!

Detailed Recipe Steps

Now, let’s dive into the step-by-step process of making Corn, Steak, and Rice Bowls with Coconut Chili Sauce:

1. Prepare the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Cook the Steak: While the rice is cooking, season 1 pound of flank steak with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Heat a grill pan or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from heat and let it rest for 5 minutes before slicing it thinly against the grain.
3. Prepare the Corn and Bell Pepper: In the same skillet, add 1 cup of corn and the diced red bell pepper. Sauté for about 3-4 minutes until the corn is heated through and the bell pepper is tender.
4. Make the Coconut Chili Sauce: In a small saucepan, combine 1 can of coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of brown sugar, and 1 teaspoon of chili flakes. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Assemble the Bowls: In serving bowls, layer the cooked jasmine rice, sliced steak, sautéed corn and bell pepper, and avocado slices. Drizzle the coconut chili sauce over each bowl and garnish with fresh cilantro. Serve with lime wedges on the side.

Enjoy your delicious Corn, Steak, and Rice Bowls with Coconut Chili Sauce!

Conclusion

In summary, our Corn, Steak, and Rice Bowls with Coconut Chili Sauce offer a delightful mix of flavors and textures that are sure to impress. This recipe is not only easy to prepare but also customizable to suit your tastes. Whether you are cooking for yourself or a crowd, these bowls are guaranteed to be a hit. We encourage you to try this recipe and share your experience in the comments below. If you enjoyed this recipe, don’t hesitate to share it with your friends and family!

Check out more delicious recipes on Pinterest!

For more tasty ideas, consider exploring these links: Strawberry Pineapple Pound Cake, Cheesy Cajun Alfredo Pasta, Loaded Surf Turf Fries, Spicy Soy Beef Strips, Teriyaki Salmon Skewers, Garlic Parmesan Chicken Bites, Korean BBQ Beef Skewers.

Corn, Steak, and Rice Bowls with Coconut Chili Sauce

A delicious and vibrant bowl filled with tender steak, fresh corn, and creamy coconut chili sauce served over jasmine rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 650 kcal

Equipment

• Medium saucepan
• Skillet or Grill Pan

Ingredients

  

Main Ingredients

• 1 cup Jasmine rice
• 2 cups Water
• 1 pound Flank steak
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• to taste Salt
• to taste Pepper
• 1 cup Corn kernels fresh, frozen, or canned
• 1 Red bell pepper diced
• 1 Avocado sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Coconut Chili Sauce Ingredients

• 1 can Coconut milk (13.5 oz)
• 2 tablespoons Red curry paste
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Brown sugar
• 1 teaspoon Chili flakes adjust to taste

Instructions

 

Instructions

• Rinse the jasmine rice under cold water until the water runs clear.
• In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
• Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
• While the rice is cooking, season the flank steak with olive oil, garlic powder, onion powder, salt, and pepper.
• Heat a grill pan or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
• Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
• In the same skillet, add the corn and diced red bell pepper. Sauté for about 3-4 minutes until the corn is heated through and the bell pepper is tender.
• In a small saucepan, combine coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and chili flakes. Stir well and bring to a gentle simmer over medium heat.
• Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
• In serving bowls, layer cooked jasmine rice, sliced steak, sautéed corn and bell pepper, and avocado slices.
• Drizzle the coconut chili sauce over each bowl and garnish with fresh cilantro.
• Serve with lime wedges on the side.

Notes

Feel free to adjust the spiciness of the coconut chili sauce by modifying the amount of chili flakes.

Keyword Coconut Sauce, rice bowl, steak bowl