Save My neighbor slid a takeout container across the kitchen counter one rainy Tuesday and said, try this. Inside was a jumble of beef, rice, and pickled things I couldn't name, all glossy with sauce. I ate it standing up, and by the time I looked down, the container was empty. That week, I taught myself to build my own version, tweaking the heat and crunch until it felt like mine.
I made this for a friend who claimed she hated anything spicy. She ate two bowls, then asked if I'd written the recipe down. I hadn't, so I scribbled it on a napkin while she scraped the last of the sriracha mayo from the bowl. Now she texts me every time she makes it, usually with a photo of her own chaotic but delicious version.
Ingredients
- Flank steak or sirloin: Thin slices are key, freeze the meat for 20 minutes first and it will slice like butter.
- Soy sauce: The salty backbone of the marinade, use low sodium if you're cautious or swap for tamari to keep it gluten free.
- Sesame oil: A little goes a long way, it adds that nutty richness you can smell before you even taste it.
- Fresh ginger: Grate it on the small holes of a box grater, the fibers stay behind and you get pure ginger juice.
- Garlic: Mince it fine so it melts into the marinade and doesn't burn in the pan.
- Brown sugar: Balances the soy and vinegar, plus it helps the beef caramelize beautifully.
- Rice vinegar: Brightens everything, both in the marinade and the quick pickles.
- Gochujang: Korean fermented chili paste, it brings heat and depth, but you can skip it if your pantry doesn't have it yet.
- Jasmine or short grain rice: Fluffy and slightly sticky, the perfect base to soak up all the sauce.
- Carrots: Julienne them thin, they pickle faster and taste sweeter that way.
- Cucumber: English cucumbers work best, no need to peel or seed, just slice and go.
- Jalapeño: Slice thin and remove the seeds if you want the flavor without the fire.
- Mayonnaise: The creamy anchor for the sriracha mayo, use vegan mayo if you need it dairy free.
- Sriracha: Start with one tablespoon, taste, then add more, everyone's heat tolerance is different.
- Lime juice: A squeeze wakes up the mayo and keeps it from tasting flat.
- Sesame seeds: Toast them in a dry pan for 2 minutes, they smell like popcorn and taste twice as good.
- Green onions: Slice them on an angle, it looks fancier and they taste the same.
Instructions
- Quick pickle the carrots:
- Whisk together rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Toss in the julienned carrots and let them sit on the counter while you prep everything else, they'll soften and turn tangy in about 20 minutes.
- Marinate the beef:
- In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang, and black pepper. Add the thinly sliced beef, toss until every piece is coated, and let it sit for 15 to 20 minutes while the flavors soak in.
- Cook the rice:
- If you haven't already, cook your rice according to the package directions. Keep it warm and covered until you're ready to assemble the bowls.
- Mix the sriracha mayo:
- Stir together mayonnaise, sriracha, and lime juice in a small bowl. Taste it and adjust the heat, this is your sauce so make it yours.
- Sear the beef:
- Heat a large skillet or wok over high heat until it's almost smoking. Add the beef in a single layer, don't crowd the pan or it will steam instead of sear, and cook for 2 to 3 minutes per side until the edges are browned and crispy.
- Assemble the bowls:
- Divide the rice among four bowls, then arrange the beef, drained pickled carrots, cucumber slices, jalapeños, green onions, and sesame seeds on top. Drizzle the sriracha mayo over everything, as much or as little as you like.
Save One night I set out all the toppings in little bowls and let everyone build their own. My nephew, who usually picks at his food, loaded his bowl so high the rice disappeared. He looked up, grinning, and said this is the best thing I've ever made, even though I did all the work. I didn't correct him.
How to Slice Beef Like a Pro
Freeze the steak for 20 to 30 minutes until it's firm but not solid, then slice against the grain in one smooth motion. Against the grain means cutting perpendicular to the lines you see running through the meat, this shortens the muscle fibers and makes every bite tender. If you slice with the grain, the beef will be chewy no matter how well you cook it.
Make It Your Own
Swap the beef for thinly sliced chicken thighs, tofu, or even shrimp if that's what you have. Brown rice or cauliflower rice work just as well if you want something lighter or lower carb. I've added avocado, edamame, and shredded cabbage when I had them, and every version tasted right.
Storage and Leftovers
Store the components separately in airtight containers in the fridge: the beef keeps for 3 days, the pickled carrots for a week, and the sriracha mayo for 5 days. The rice will dry out, so sprinkle it with a little water and reheat it covered in the microwave. Assemble fresh bowls as you need them, the textures stay better that way.
- Reheat the beef gently in a skillet over medium heat, high heat will dry it out.
- The pickled carrots get better after a day, so make extra if you can.
- Don't assemble the bowls in advance, the cucumber and jalapeños will release water and make everything soggy.
Save This bowl is the kind of meal that makes you feel capable, like you've mastered something without even trying. Make it once and you'll know it by heart.
Recipe Guide
- → Can I use other cuts of beef?
Yes, skirt steak, ribeye, or even ground beef work well. Just adjust cooking time based on the cut's thickness and tenderness.
- → How long do pickled carrots last?
They stay fresh in the refrigerator for up to two weeks when stored in an airtight container, making them perfect for meal prep.
- → Is this bowl spicy?
The heat level is adjustable. Control it by reducing or omitting the jalapeños and gochujang, or adjusting the sriracha amount in the mayo.
- → Can I make this ahead?
Prepare components up to 2 days in advance. Store beef, vegetables, rice, and sauce separately, then assemble when ready to serve.
- → What rice works best?
Short-grain white rice is traditional, but jasmine, brown rice, or cauliflower rice are delicious alternatives with different textures.