February 9, 2022

Steak and Mango Coconut Rice Bowls

Steak and Mango Coconut Rice Bowls are one of our favorite steak dinners. I start this dish by making creamy coconut rice. Then, I grill tender skirt steak and serve it over the rice with mango and fresh veggies. I like these bowls for several reasons. First of all, I like that I can make this complete dinner in a bowl in less than one hour. Secondly, I like that this is a complete dinner. No side dishes are necessary. And, lastly, we all love the fresh and delicious flavors in this bowl.

The Equipment I Used

A Cast Iron Skillet- I like to make my steak in a cast iron skillet, but you could also use a grill pan or any large skillet.

The Ingredients Needed for Steak and Mango Coconut Rice Bowls

Steak- I like to use skirt steak for this recipe. But, feel free to use any steak you prefer.
Rice- I recommend either jasmine or basmati rice for this recipe.
Coconut Milk- Use full fat coconut milk. I like the Native Forest brand.
Mango- Use a fresh, ripe mango.
Radishes-They add a nice peppery flavor to the dish.
Jalapenos- Be sure to remove the seeds.
Cucumber- I like to use the English cukes that don’t need to be peeled.
Mint- Be sure to wash this well.

How I Made my Rice Bowls

First, I made my rice. Be sure to turn the rice down low so that it doesn’t boil over.
Next, I grilled my steak. If you like your steak well done, you might want to start it in the pan, but then finish it in the oven. I like to sear my steak in a pan on both sides. Then, I bake it at 350 degrees for ten minutes.
Finally, I put rice in each of my bowls, and added all the toppings.

If you like steak, you need to try these fresh and delicious Steak and Mango Coconut Rice Bowls.

Steak and Mango Coconut Rice Bowls

Coconut Rice topped with skirt steak, fresh mango, and veggies.

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Prep Time 20

Cook Time 16

Total Time 36

Course Main Course

Cuisine Vietnamese

Servings

Calories 450 kcal

Ingredients

For The Coconut Rice:

1 cup Jasmine rice
½ tsp. kosher salt
½ cup coconut milk
1 cup water
2 tbsp. unsalted butter

For the Skirt Steak:

1 pound skirt steak
2 tbsp. vegetable oil
¼ tsp. seasoned salt

For the Lime and Cilantro Dressing:

¼ cup fresh lime juice
¼ cup extra virgin olive oil
½ tsp. fish sauce
1 tsp. sugar
1 tsp. garlic, minced
⅛ tsp. red pepper flakes
2 tbsp. cilantro, minced

To Assemble the Bowls:

1 mango, sliced
½ cup red onion, sliced
½ cup radishes, sliced
1 jalapeno, sliced
1 cup cucumbers, sliced
¼ cup mint leaves

Instructions

Start by cooking the rice: In a three- quart saucepan bring the water, butter, and coconut milk to a boil. Add the rice and salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for ten minutes.
Next, make the Lime and Cilantro Dressing: Just shake all the ingredients together in a small jar.
Next, grill the steak: Heat a cast iron skillet, or gill pan, on high heat. Brush the steak with the oil and sprinkle with the seasoned salt. Cook on both sides to your desired doneness. We like our steaks fairly well done. So, I usually cook them for about ten minutes in the pan, and another ten minutes in a 350 degree oven. When the steaks are done let them rest for five minutes. Then, slice them thinly.
Finally, assemble the bowls: Divide the rice between four bowls. Top with sliced steak. Add some of each vegetable and mango to the bowl and serve.