Sesame Sriracha Sheet-Pan Steak Bowls are an easy gluten-free, dairy-free, nut-free, and soy-free dinner inspired by your favorite takeout flavors. This sheet-pan steak bowl recipe combines flank steak coated in a sweet and spicy sesame sriracha sauce with roasted snap peas and baby corn, fluffy jasmine rice, and a refreshing smashed cucumber salad. Made with simple ingredients and ready in under 45 minutes, these allergy-friendly steak bowls are a quick and flavorful weeknight meal packed with protein, vegetables, and bold Asian-inspired flavors.
The Inspiration
Finding out I was allergic to soy sent me on a mission to recreate some of my favorite Asian-inspired meals in a way that worked for my allergies. Soy sauce is such a common ingredient in so many dishes, and I missed being able to enjoy those flavors without having to worry about what was in my food. Since then, I’ve loved experimenting with coconut aminos and other allergy-friendly swaps to create recipes that still feel like the foods I used to enjoy. This Sesame Sriracha Sheet-Pan Steak Bowl came from that same idea: a simple, takeout-inspired meal with a flavorful sauce, crispy steak, and fresh toppings that fits the dietary restrictions I manage.
I’m also always looking for easy weeknight recipes because, realistically, dinner needs to be something I can actually make on a busy day. I know many of you are in the same place, trying to find meals that are safe for your allergies but don’t feel repetitive or boring. This recipe combines some of my favorite things: a quick sheet-pan cooking method, a little spice, fresh vegetables, and flavors that make dinner something to look forward to. If you’re looking for another soy-free Asian inspired recipe, try my Soy and Gluten-Free Honey Orange Chicken!
Kitchenware you’ll need:
- Cutting Board: You’ll need a cutting board to cut your steak. I’m a germ freak when it comes to meat so dishwasher safe is always a preference here!
- A good knife: Make sure to have a sharp knife to thinly slice the beef.
- Baking Sheet: The star of this dish!
- Measuring Cup: I love making my sauces in a measuring cup so they’re easy to pour on to the dish.
Substitutions & Add-Ins for Sesame Sriracha Sheet-pan Steak Bowls
There are a few easy ways to customize these Sesame Sriracha Sheet-Pan Steak Bowls based on what you have on hand or your flavor preferences.
Swap the steak: Flank steak works great in this recipe, but you can also use skirt steak or shaved steak for a quicker cooking option. Just keep an eye on the cooking time since thinner cuts will cook faster.
Use gochujang instead of sriracha: If you love Korean-inspired flavors, swap the sriracha for gochujang. It adds a slightly sweeter, deeper flavor while still bringing the heat. Just make sure to check the label, as many gochujang brands contain gluten or soy.
Add fresh lime juice: A squeeze of lime juice while cooking adds a fresh, bright flavor that balances the sweetness and spice of the sauce.
Change up the vegetables: Snap peas and baby corn work well in this bowl, but you can also swap in broccoli, bell peppers, mushrooms, or carrots depending on what you have available.
Switch up the rice: I love the use of jasmine rice in this recipe, but feel free to switch to brown for a heartier meal. You can
Add extra toppings: These bowls are even better with a little extra freshness. Try adding more cilantro, sliced scallions, sesame seeds, chili crisp, or extra cucumber salad on top.
How to Make Sesame Sriracha Sheet-pan Steak Bowls
1. Prepare the Sauce
Start by mixing together the coconut aminos, sriracha, honey, rice vinegar, sesame oil, and ground ginger in a small bowl. Set aside while you prepare the steak and vegetables.
2. Roast the Vegetables
Preheat your oven to 450°F.
Add the baby corn and snap peas to a sheet pan lined with parchment paper. Toss with 1 tablespoon of olive or avocado oil and a small sprinkle of salt. Keep the salt light since you can always add more at the end.
Roast the vegetables for 5 minutes to give them a head start before adding the steak.
3. Prepare the Steak
While the vegetables are roasting, slice the flank steak into thin strips.
Add the steak to a bowl and coat with cornstarch, salt, and black pepper. The cornstarch helps create those crispy edges as the steak cooks.
4. Cook the Steak and Vegetables
Remove the sheet pan from the oven and add the steak to the vegetables.
Return the pan to the oven and cook for another 10 minutes, until the steak is cooked through and the vegetables are roasted.
5. Add the Sauce and Broil
Remove the sheet pan from the oven and toss the steak with half of the prepared sauce.
Increase the oven temperature to a high broil. Return the steak and vegetables to the oven and broil for 3 to 7 minutes until the steak reaches your desired level of crispiness.
Keep a close eye on it during this step since the broiler can cook quickly.
6. Make the Cucumber Salad
While the steak finishes cooking, prepare the cucumber salad.
Slice the Persian cucumbers in half lengthwise, then gently smash them before cutting into 1-inch pieces. Toss the cucumbers with chili crisp, a few teaspoons of the prepared sauce, and rice vinegar. Add salt to taste.
7. Assemble the Steak Bowls
Once everything is cooked, build your bowls with jasmine rice, sesame sriracha steak, roasted vegetables, and cucumber salad.
Top with sliced scallions, fresh cilantro, and sesame seeds. Add an extra squeeze of lime or more chili crisp if you like a little more flavor and heat.
Serve immediately and enjoy!
Print
Sesame Sriracha Sheet-pan Steak Bowls (Soy- and Gluten-Free)
- Total Time: 40 minutes
- Yield: 3 Servings 1x
Description
Crispy sesame sriracha steak bowls with flank steak, snap peas, and cucumber salad. A gluten-free, dairy-free, soy-free easy weeknight meal.
Ingredients
.5-.75lb flank steak
9 oz snap peas
6 oz baby corn
2.25 cups jasmine rice
1 tbsp olive or avocado oil
1 tbsp corn starch
1/2 tsp salt (plus additional to taste)
1/4 tsp ground black pepper
Sauce:
1/4 cup coconut aminos
2 tbsp sriracha
2 tbsp honey
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp ground ginger
Cucumber Salad:
2 Persian cucumbers
1 tsp chili crisp
2 tsp sauce
1 tsp rice vinegar
salt to taste
Topping:
3 tbsp sliced scallions
3 tbsp fresh chopped cilantro
3 tsp sesame seeds
Instructions
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Preheat the oven 450F.
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Coat the baby corn and snap peas in 1 tbsp oil, with a sprinkle of salt. Keep the salt light as you can always add later.
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Add the vegetables to a parchment lined baking sheet and bake for 5 minutes.
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Cut your steak into thin slices.
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Add the steak to a bowl and coat with 1 tbsp corn starch and 1/4 tsp ground black pepper.
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Add the steak to the baking sheet with the vegetables and cook for another 10 minutes.
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Remove the steak and vegetables from the oven. Coat the steak with half of the sauce.
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Increase oven heat to a high broil. Add the steak and vegetables back to the oven. Broil for 3-7 minutes until steak achieves desired crisp.
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While the steak is cooking, assemble the cucumber salad. Slice the cucumbers in half long ways and smash. Then cut them into 1 inch chunks. Coat with 1 tsp chili crisp, 2 tsp of the sauce, and an extra 1 tsp rice vinegar.
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Once the steak and veggies are cooked, assemble your bowl. Add in the rice, steak, veggies, and cucumber salad to your liking. Split evenly, this should serve 3 or 2 if larger servings. Top with sliced scallions, sesame seeds, and cilantro.
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Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
FAQ: Sesame Sriracha Sheet-pan Steak Bowls
Can I use a different cut of steak for this recipe?
Yes! Flank steak works well because it cooks quickly and develops crispy edges, but you can also use skirt steak or shaved steak. If using a thinner cut like shaved steak, adjust the cooking time since it will cook faster.
Can I make this recipe without sriracha?
Absolutely. If you prefer a different flavor profile, you can swap the sriracha for gochujang for a deeper, slightly sweeter spice. Just be sure to check the label, as many gochujang brands contain gluten or soy.
How do I make this recipe soy-free?
This recipe uses coconut aminos instead of traditional soy sauce, making it soy-free. Always check ingredient labels on sauces like sriracha, chili crisp, and gochujang to make sure they fit your dietary needs.
Can I make these steak bowls ahead of time?
Yes! You can prepare the steak, vegetables, rice, and cucumber salad ahead of time and store them separately in the refrigerator. I’d recommend reheating in the air-fryer to maintain the crisp.
What vegetables can I use instead of snap peas and baby corn?
This recipe is easy to customize. Broccoli, bell peppers, mushrooms, carrots, or green beans would all work well with the sesame sriracha sauce.
Can I make this recipe spicy?
Yes! Add extra sriracha, chili crisp, crushed red pepper, or a drizzle of spicy sauce before serving. If you prefer less heat, reduce the sriracha and chili crisp.
What can I serve instead of jasmine rice?
You can serve these steak bowls with cauliflower rice, brown rice, quinoa, or another grain that works with your dietary needs.
How do I get crispy steak edges?
The cornstarch coating and broiling step are what help create crispy edges on the steak. Make sure the steak is sliced thinly and spread out on the sheet pan so it can roast instead of steam.
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