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Hanger Steak Garlic Rice Bowl

Many Southeast and East Asian cuisines have wonderful versions of rice bowls. This one takes elements from Japanese, Filipino and Korean versions to create a deliciously satisfying lunch or supper.

Simon Majumdar's Hanger Steak Garlic Rice Bowl Recipe

Hanger Steak Garlic Rice Bowl Recipe

(Serves 4)


For the Rice

  • 1 ½ Cups Jasmine Rice (you can substitute brown rice if you wish)

  • 1 Bunch of Green Onions (whites sliced thinly, greens sliced and retained for garnish)

  • 2 Shallots (fine dice)

  • 4 Cloves of Garlic (minced)

  • 2 Tsp Sesame Oil

  • 2 Tsp Soy Sauce

  • 3 Tsp Vegetable Oil


For the Steak

  • 2 lbs Hanger Steak

  • 2 Tsp Soy Sauce

  • 1 Tsp Rice Wine Vinegar

  • 1 Tsp Chili Sauce

  • 1 Tsp Fish Sauce

  • 3 Cloves Garlic (minced)

  • 1 Inch Fresh Ginger (minced)

  • 1 Tsp Honey 


For the Carrots

  • 2 Carrots (peeled and cut into Julienne strips)

  • 3 Tsp Rice Wine Vinegar

  • 1 Tsp Sugar

  • 3 Tsp Water


For the Zucchini 

  • 2 Zucchini (Peeled and cut into thin strips

  • 1 Tsp White Sesame Seeds

  • 1 Tsp Sesame Oil



  • 1 Egg per person (fried to your preference)

  • Hot Sauce for garnish (if desired)


For the Steak

  1. Combine the marinade ingredients.

  2. Place the steak in a Ziploc bag and add the marinade ingredients. Make sure to coat the steak well with the marinade.

  3. Seal the bag and place in the fridge for at least two hours.

  4. When ready to cook, grill to your preference (I prefer mine medium rare).

  5. Rest for five minutes and then slice across the grain.  


For the Rice

  1. Cook the jasmine rice according to instructions.

  2. Once cooked, lay out in one layer on a baking sheet and allow to cool.

  3. When ready to prepare, place the vegetable oil in a deep pan or wok.

  4. Add the garlic and cook for three minutes, making sure it does not burn.

  5. Add the shallots and the white parts of the green onions. Combine and cook for another three minutes.

  6. Add the soy sauce and sesame oil and cook for one minute.

  7. Add the rice and combine well with the rest of the ingredients.

  8. Turn the heat down, cover the pan and keep the rice warm until you are ready.


For the Carrots

  1. Place the vinegar, water and sugar in a pan and heat gently until the sugar has dissolved.

  2. Add the strips of carrot and cover with the liquid.

  3. Allow to cool.


For the Zucchini

  1. Steam the zucchini (or microwave for one minute).

  2. Toss in the sesame oil and sprinkle with the white sesame seeds.


To Create the Bowl

  1. Take a deep bowl and fill to about two thirds with rice.

  2. Top with slices of the steak, swirls of the zucchini and carrots and a mound of the slices of the green onion.  

  3. Place the fried egg in the center of the bowl, and drizzle with hot sauce before serving if desired.

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