Ginger Glazed Steak Bowls with Crunchy Cucumber & Pineapple Salad
These bold and refreshing rice bowls are all about contrast—sweet pineapple, crisp cucumber, and fresh mint meet savory, ginger-marinated steak and a spicy crunch from gingerbread-spiced peanuts. It’s bright, balanced, and loaded with flavor in every bite.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Ginger-Lime Dressing (Makes 1 cup)
Gingerbread-Spiced Peanuts
- 1/2 cup unsalted peanuts
- 1 tsp gingerbread spice blend
- 1 tsp maple syrup or coconut sugar
- Pinch of sea salt
Crunchy Cucumber & Pineapple Salad
- 2-3 cucumbers, thinly sliced
- 2 cup fresh pineapple, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickled sushi ginger, sliced or chopped
- 1/4 cup fresh mint, roughly chopped
- 1 small avocado, sliced or cubed
- 1/3-1/2 cup ginger-lime dressing (from above)
Ginger-Glazed Steak
- 1½ - 2 pounds flank or skirt steak
- 2 tbsp tamari or soy sauce
- 1 tbsp fresh grated ginger
- 2 tbsp ginger-lime dressing
For the Bowls
- 4 cups cooked jasmine or basmati rice
- Reserved ginger-lime dressing, for drizzling
- Lime wedges, for serving optional
Zingy Lime Dressing
In a small bowl or jar, whisk together the lime juice, pickled ginger juice, honey or maple syrup, chili flakes, and kosher salt until fully blended.Use 2 tablespoons in the steak marinade.Use ⅓ to ½ cup to dress the cucumber & pineapple salad.Drizzle remaining dressing over the finished bowls just before serving for an extra pop of flavor.
Marinated Ginger Steak
Place the whole steak in a shallow dish or zip-top bag.In a small bowl, combine 2 tablespoons of the lime dressing, tamari, maple syrup, sesame oil, and lime zest or grated ginger.Pour over the steak and coat evenly. Cover and refrigerate for 2 to 6 hours.Avoid marinating longer than 8 hours due to the acidity from the lime juice.When ready to cook, remove steak from marinade and let come to room temp.Heat a grill pan or skillet over high heat. Cook the steak 3–5 minutes per side (depending on thickness and desired doneness).Let rest for 5–10 minutes, then slice thinly against the grain.
Cucumber & Pineapple Salad
In a large bowl, combine the cucumber, pineapple, pickled ginger, red onion, and chopped mint.Pour ⅓ to ½ cup of the Ginger-Lime Dressing over the mixture and toss gently until everything is well coated.Let the salad sit for 5–10 minutes to develop flavor.Taste and adjust seasoning as needed.
Toasted Spiced Peanuts
In a dry skillet over medium heat, toast the peanuts for 1–2 minutes until fragrant.Add the spice blend and a pinch of sea salt, stirring to coat the peanuts evenly.Drizzle in the maple syrup and continue stirring for another 30 seconds until the peanuts are glazed and lightly sticky.Remove from heat and spread on parchment or a plate to cool and dry slightly before serving.
Jasmine Rice Base
Cook rice according to package directions.Fluff with a fork and keep warm until ready to assemble bowls.
Assembly Instructions
Cook the steak: Heat a grill pan or skillet over high heat. Cook steak slices for 1–2 minutes per side until caramelized and just cooked through. Work in batches if needed.Assemble bowls:Scoop warm jasmine rice into each bowl.Top with seared steak slices.Add a generous spoonful of the cucumber and pineapple salad.Sprinkle with toasted spiced peanuts.Drizzle with extra dressing if desired.Optional garnishes: Add fresh herbs, a squeeze of lime, or chili flakes for extra flavor.