After you enjoy a homemade Asian short rib bowl, you’ll be deleting that food delivery app from your phone. This bowl is more delicious AND more affordable than you favorite takeout!
Asian Short Rib Bowls
When I need a bowl of something comforting and savory, I turn to this recipe. Short ribs are seriously under appreciated in most people’s dinner routines, and I’m here to change that.
These easy Asian-flavor inspired short rib bowls are perfect for a weeknight dinner, or for an at home date night, if you’re trying to impress someone!
So, what makes them so divine? Between the mouthwatering homemade sauce, the perfectly cooked meat, and the thinly sliced lettuce on top of a bed of white rice, it’s hard to pinpoint the best part of this dinner.
Trust me – once you make Asian short rib bowls for dinner just once, you’ll find yourself making them on a weekly basis.
Ingredients for the homemade sauce:
- Soy sauce
- Light brown sugar
- Chili crunch sauce
- Sesame oil
- Cornstarch or arrowroot powder
Ingredients for the rest of the dish:
- Boneless beef short ribs
- Butter or bibb lettuce
- White rice
How can I make these Asian short rib bowls spicier?
The chili crunch sauce is already going to add a good amount of heat. However, if you really love spicy food, toss some red pepper flakes into the sauce.
Adding more chili crunch oil on top of the finished bowls as a garnish provides a little bit more spice, too!
Can I use another type of rice?
Sure thing! Plain white sushi rice is my favorite to use with these Asian short rib bowls, but brown or jasmine rice are both delicious as well.
If you’re trying to stay low carb, cauliflower rice would be a great substitute.
How long will these bowls stay fresh?
In an airtight container in the fridge, the meat and rice will stay fresh for up to 3 days.
When you’re reheating the bowls, be sure to not reheat the lettuce along with it! Just mix in the lettuce strips once you’ve heated up the rice and meat.
Make sure you keep some of that chili crunch sauce on hand, too. If the meat dries out a bit in the microwave, that sauce is the best way to revive it!
Here are some more Asian-inspired recipes to satisfy your craving:
Asian Short Rib Bowls
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
For the sauce:
- 5 tablespoons low sodium soy sauce
- 3 tablespoons water
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons chili crunch sauce
- 1/4 teaspoon toasted sesame oil
- 1/2 tablespoon cornstarch or arrowroot powder
For the rest of the dish:
- 1 pound boneless beef short ribs, sliced into 1/2-inch thick slices
- 1 head of butter or bibb lettuce, thinly sliced
- White rice, for serving
- In a small bowl, mix together ingredients for sauce, set aside.
- In a large skillet over high heat, add 1-1 1/2 tablespoons of oil. Once oil is hot, add the beef slices and let brown on all sides. Try not to move the steak slices while it browns as this gives it the best crust and crispy exterior.
- Once beef is cooked to preferred doneness, remove from heat and add the sauce. It should start thickening up right away since the skillet was so hot. Stir to coat sauce in beef.
- To serve, put rice in a bowl, layer butter lettuce on top, then beef. Garnish with sesame seeds or more chili crunch sauce — optional.