Crispy sesame sriracha steak bowls with flank steak, snap peas, and cucumber salad. A gluten-free, dairy-free, soy-free easy weeknight meal.

Units Scale

.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

1/4 cup coconut aminos

2 tbsp sriracha

2 tbsp honey

2 tbsp rice vinegar

2 tsp sesame oil

2 tsp ground ginger

2 Persian cucumbers

1 tsp chili crisp

2 tsp sauce

1 tsp rice vinegar

salt to taste

3 tbsp sliced scallions

3 tbsp fresh chopped cilantro

3 tsp sesame seeds

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Preheat the oven 450F.
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.
Add the vegetables to a parchment lined baking sheet and bake for 5 minutes.
Cut your steak into thin slices.
Add the steak to a bowl and coat with 1 tbsp corn starch and 1/4 tsp ground black pepper.
Add the steak to the baking sheet with the vegetables and cook for another 10 minutes.
Remove the steak and vegetables from the oven. Coat the steak with half of the sauce.
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.
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.
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.
Enjoy!