Yard House Steak Bowl Recipe

I love the sound of sizzling steak and the sight of a glossy teriyaki glaze over colorful veggies.

Eating the Yard House Steak Bowl at the restaurant is a treat. But paying over $18 each time hurts my budget.

So I made my own copycat recipe. Now, each serving costs me under $6. My version is customizable, uses fresher ingredients, and is ready in 30 minutes.

Today, I’ll show you simple process to get that restaurant taste in your own kitchen. By the end, you’ll be making this bowl better than Yard House does.

Trust me – once you try this easy homemade version, you won’t want to pay restaurant prices again.

What Is the Yard House Steak Bowl

The Yard House Steak Bowl is a well-known menu item served at Yard House restaurants. It features grilled sirloin steak placed over sesame brown rice mixed with red quinoa, then finished with colorful vegetables and sauce.

The bowl showed up on the menu around 2018 as part of a lighter lifestyle lineup. Many online reviews talk about ordering it again and again due to the filling portions and bold flavor.

This home version keeps the same idea but gives more control over freshness, seasoning, and portion size, making it easy to enjoy anytime.

Yard House Steak Bowl Ingredients

For the Steak

• 1 pound sirloin steak – Choose a good quality cut about 1 inch thick for best results. Look for light marbling for juicy flavor. You can substitute with flank steak, ribeye, strip steak, or chicken breast.
• 2 tablespoons olive oil – Olive oil helps the steak sear well and keeps it from sticking. Substitute with avocado oil, vegetable oil, or coconut oil.
• Salt and black pepper, to taste – These simple seasonings bring out the natural flavor of the steak. You can also add garlic powder or onion powder if you like.

For the Quinoa

• 1 cup red quinoa – Red quinoa adds a nutty taste and a slightly firm texture. You can substitute with white quinoa, brown rice, or cauliflower rice.
• 2 cups water or chicken broth – This liquid cooks the quinoa and keeps it fluffy. Vegetable broth or beef broth also works well.
• 2 tablespoons garlic chili sauce – Garlic chili sauce adds heat and bold flavor. Substitute with sriracha, sweet chili sauce, or sambal oelek.

For the Vegetables

• 2 cups baby bok choy, chopped – Baby bok choy adds a mild flavor and light crunch. Substitute with napa cabbage or green cabbage.
• 1 cup broccoli florets – Broccoli adds bright color and a slightly bitter bite. You can use broccolini or cauliflower instead.
• 1 large carrot, thinly sliced – Carrots add natural sweetness and color. Shredded or julienned carrots also work.
• 1 cup snap peas – Snap peas add a sweet crunch to the bowl. Substitute with snow peas or green beans.
• 1 medium red onion, chopped – Red onion adds color and a mild bite. You can use yellow onion, white onion, or shallots.
• 3 cloves garlic, minced – Fresh garlic adds strong flavor to the vegetables. Substitute with 1 teaspoon garlic powder.
• 2 tablespoons olive oil – Olive oil is used to cook the vegetables and keep them from sticking. Substitute with avocado oil, vegetable oil, or sesame oil.
• 1/2 teaspoon crushed red pepper flakes (optional) – Red pepper flakes add extra heat. Adjust to taste or skip for a mild version.

For the Sauce

• 1/4 cup stir-fry sauce – Stir-fry sauce brings all the flavors together. Substitute with teriyaki sauce, soy sauce mixed with honey, or oyster sauce.
• 2 tablespoons sesame seeds – Sesame seeds add a light crunch and nutty flavor. You can use white or black sesame seeds.

Kitchen Equipment You’ll Need

1. Large skillet or wok – For cooking vegetables
2. Medium saucepan with lid – To cook the quinoa
3. Cast iron skillet or grill pan – Gets the steak perfectly charred
4. Sharp knife – For chopping vegetables quickly
5. Cutting board – Keeps your counter clean
6. Measuring cups and spoons – For accurate portions
7. Tongs – Makes flipping steak easy
8. Mixing spoon or spatula – To stir everything together

How to Make Yard House Steak Bowl

Step 1 | Cook the Quinoa

Rinse the red quinoa under cold water using a fine-mesh strainer. Add the quinoa and 2 cups of water or chicken broth to a medium pot. Bring it to a boil. Once boiling, cover the pot, lower the heat, and let it simmer for about 15 minutes until the liquid is absorbed.

Turn off the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork, then mix in the garlic chili sauce until well combined.

Step 2 | Prep the Vegetables

While the quinoa cooks, prepare all the vegetables. Cut the baby bok choy into bite-size pieces, keeping the stems and leaves separate.

Slice the carrots thin. Chop the red onion into medium pieces. Cut the broccoli into small florets. Trim the snap peas and mince the garlic. Having everything prepped makes cooking easier and faster.

Step 3 | Season and Sear the Steak

Let the steak sit at room temperature for about 10 minutes. Pat it dry with paper towels. Season both sides with salt and black pepper. Heat a cast-iron skillet or grill pan over high heat until very hot.

Add olive oil, then place the steak in the pan. Cook for 3–4 minutes without moving it. Flip and cook another 3–4 minutes for medium-rare.

Remove the steak and let it rest for 5–10 minutes, then slice it thin against the grain.

Step 4 | Stir-Fry the Vegetables

Heat a large skillet or wok over medium-high heat. Add olive oil. Once hot, add the garlic and red pepper flakes and cook for 30 seconds. Add the red onion and bok choy stems and cook for 2 minutes.

Add the broccoli and carrots and cook for another 2–3 minutes. Finally, add the snap peas and bok choy leaves. Stir-fry for 2 more minutes until the vegetables are tender but still crisp.

Step 5 | Combine Everything

Pour the stir-fry sauce over the vegetables and toss well. Cook for 1 minute until the sauce coats everything evenly. Taste and adjust seasoning if needed.

Step 6 | Assemble the Bowl

Add a generous scoop of garlic chili quinoa to each bowl. Top with the stir-fried vegetables. Place the sliced steak on top.

Drizzle with extra sauce and sprinkle with sesame seeds. Serve hot and enjoy.

Tips for the Best Steak Bowl Every Time

• Choose the Right Pan Size – Use a pan that gives your vegetables room to spread out. A 12-inch skillet works best for proper browning and even cooking.
• Pat Steak Dry Before Cooking – Use paper towels to remove moisture from the steak surface. Dry meat sears better and develops a flavorful crust quickly.
• Toast Your Sesame Seeds – Lightly toast sesame seeds in a dry pan for 2 minutes before sprinkling. This brings out their nutty flavor and makes them more aromatic.
• Add Ginger for Extra Flavor – A teaspoon of fresh grated ginger mixed with garlic adds authentic Asian restaurant taste. It brightens up the whole dish.
• Make Your Own Stir Fry Sauce – Mix soy sauce, honey, sesame oil, and rice vinegar for homemade sauce. You control the sweetness and salt levels perfectly.
• Marinate Steak for Deeper Flavor – Soak steak in soy sauce and garlic for 30 minutes before cooking. This adds flavor all the way through, not just on top.

What to Serve with Yard House Steak Bowl

This steak bowl is pretty filling on its own, but you can round out your meal with a few simple sides. I love serving it with some crispy wonton chips or spring rolls on the side for extra crunch.

A light cucumber salad with rice vinegar dressing adds a cool, refreshing contrast to the warm bowl.

Some people like to have miso soup or hot and sour soup as a starter.

These sides keep things simple but make your homemade meal feel like a real restaurant experience.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet.

For the skillet, add a splash of water to keep it moist. You can freeze parts separately. Freeze the steak and vegetables without sauce for up to 2 months.

Thaw in the fridge overnight before reheating. The quinoa is best fresh, but it can be frozen too.

Yard House Steak Bowl Recipe FAQs

1. How can I make this dish less spicy?

Reduce or leave out the crushed red peppers and garlic chili sauce. Use a mild stir-fry sauce instead. You can add more vegetables to balance the flavors. Taste as you cook and adjust to match your preferred spice level.

2. Can I prepare this ahead of time?

Yes, chop vegetables and cook quinoa a day in advance. Store them separately in the fridge.

Cook the steak and stir-fry the vegetables just before serving for the best texture. Reheat gently to avoid overcooking the ingredients.

3. Is this recipe gluten-free?

Check your stir-fry sauce and garlic chili sauce for gluten. Use tamari instead of soy sauce. Make sure all your ingredients are labeled gluten-free.

Many store-bought sauces now offer gluten-free options that work well.

4. What cut of steak is best for Yard House Steak Bowl?

Sirloin works best for its tenderness and flavor without high cost. Flank or skirt steak are good too for quick cooking. Aim for 1-inch thick pieces.

Marinate in sauce for 30 minutes if you want more taste. This keeps the meat juicy and easy to slice thin.

5. Can frozen vegetables be used instead of fresh?

Frozen vegetables can work when fresh options are not available. They should be thawed and drained first to avoid excess water in the pan. Cooking time may be shorter.

While fresh vegetables give better texture, frozen ones still provide good flavor and keep the recipe easy and flexible.

Continue to Content

Yard House Steak Bowl Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Copycat Yard House Steak Bowl Recipe ready in 30 minutes. Juicy steak, quinoa, veggies, and bold sauce made fresh at home for less.

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Ingredients

For the Steak

• 1 pound sirloin steak (about 1-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Quinoa

• 1 cup red quinoa
• 2 cups water or chicken broth
• 2 tablespoons garlic chili sauce

For the Vegetables

• 2 cups baby bok choy, chopped
• 1 cup broccoli florets
• 1 large carrot, thinly sliced
• 1 cup snap peas
• 1 medium red onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon crushed red pepper flakes (optional)

For the Sauce & Topping

• ¼ cup stir-fry sauce
• 2 tablespoons sesame seeds

Instructions

1. Rinse the red quinoa under cold water using a fine-mesh strainer. Add the quinoa and 2 cups of water or chicken broth to a medium pot. Bring it to a boil. Once boiling, cover the pot, lower the heat, and let it simmer for about 15 minutes until the liquid is absorbed. Turn off the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork, then mix in the garlic chili sauce until well combined.
2. While the quinoa cooks, prepare all the vegetables. Cut the baby bok choy into bite-size pieces, keeping the stems and leaves separate. Slice the carrots thin. Chop the red onion into medium pieces. Cut the broccoli into small florets. Trim the snap peas and mince the garlic. Having everything prepped makes cooking easier and faster.
3. Let the steak sit at room temperature for about 10 minutes. Pat it dry with paper towels. Season both sides with salt and black pepper. Heat a cast-iron skillet or grill pan over high heat until very hot. Add olive oil, then place the steak in the pan. Cook for 3–4 minutes without moving it. Flip and cook another 3–4 minutes for medium-rare. Remove the steak and let it rest for 5–10 minutes, then slice it thin against the grain.
4. Heat a large skillet or wok over medium-high heat. Add olive oil. Once hot, add the garlic and red pepper flakes and cook for 30 seconds. Add the red onion and bok choy stems and cook for 2 minutes. Add the broccoli and carrots and cook for another 2–3 minutes. Finally, add the snap peas and bok choy leaves. Stir-fry for 2 more minutes until the vegetables are tender but still crisp.
5. Pour the stir-fry sauce over the vegetables and toss well. Cook for 1 minute until the sauce coats everything evenly. Taste and adjust seasoning if needed.
6. Add a generous scoop of garlic chili quinoa to each bowl. Top with the stir-fried vegetables. Place the sliced steak on top. Serve and Enjoy.

Nutrition Information:

Serving Size: 1 bowl
Amount Per Serving: Calories: 520Total Fat: 24gSaturated Fat: 6gCholesterol: 85mgSodium: 980mgCarbohydrates: 42gFiber: 7gSugar: 8gProtein: 38g

This Yard House Steak Bowl Recipe is all about simple steps, fresh ingredients, and bold flavors.

Baby bok choy, red onions, garlic, broccoli, carrot, snap peas, steak, red quinoa, garlic chili sauce, and stir fry sauce all come together fast.

Customize it your way, try it tonight, share it with friends, or save it for later.