Flavor-Packed Steak Bites with Miso Ginger Dressing

These Steak Bites with Miso Ginger Dressing are a perfect mix of savory, tangy, and slightly sweet flavors. Bite-sized pieces of seared steak are paired with a creamy, umami-rich miso ginger dressing, served over a bed of fluffy rice and vibrant greens. It’s a dish that’s simple enough for a quick weeknight dinner but fancy enough to impress guests. The bold flavors from the miso dressing elevate each bite, making this meal one that will have you coming back for seconds!

This dish is a staple in our household, especially when we want something quick and delicious that feels a little extra special. The first time I made it, my husband couldn’t get enough of the savory steak bites paired with the creamy miso dressing. Now, it’s a regular feature on our dinner table. My kids love customizing their bowls, picking their favorite greens, and drizzling just the right amount of that addictive dressing. It’s a crowd-pleaser that brings the whole family together around the dinner table!

Why These Steak Bites with Miso Ginger Dressing?

Quick and Easy: Perfect for a fast and flavorful dinner, these steak bites cook up in minutes, while the dressing can be made ahead of time for extra convenience.
Bold Flavors: The miso ginger dressing is packed with umami, bringing together a delicious mix of sweet, tangy, and salty that complements the juicy, seared steak perfectly.
Versatile Meal: You can serve these steak bites over rice, quinoa, or any grain you like, and choose between raw or cooked greens to match your preference.
Customizable: Great for family-style dining—everyone can assemble their own bowl with the ingredients they love most.

Ingredients

For the Miso Ginger Dressing:

1 shallot, peeled and roughly chopped (about 25 grams / 0.9 oz)
3 tablespoons fresh ginger, roughly chopped (about 30 grams / 1 oz)
1 garlic clove (about 5 grams / 0.2 oz)
60 grams (¼ cup) white miso paste
30 ml (2 tablespoons) rice wine vinegar
2.5 ml (½ teaspoon) sesame oil
80 ml (⅓ cup) neutral oil (like canola or vegetable)
30 ml (2 tablespoons) honey or agave syrup

For Assembling the Bowls:

Cooked rice or your preferred grain (quinoa, couscous, or farro are great alternatives)
A couple handfuls of bok choy or any leafy greens, raw or cooked (about 150 grams / 5.3 oz)
450 grams (1 pound) steak, cut into 1.5-inch cubes (ribeye, sirloin, or skirt steak work well)
30 grams (2 tablespoons) butter or oil
5 ml (1 teaspoon) dark soy sauce
Salt to taste

Directions

Prepare the Miso Ginger Dressing: Add the shallot, fresh ginger, garlic, white miso paste, rice wine vinegar, sesame oil, neutral oil, and honey or agave syrup to a blender or food processor. Blend until the mixture is smooth and creamy. Set aside.
Get the Ingredients Ready: Prepare your cooked rice or preferred grain, and have your leafy greens ready. If you plan to cook the greens, you can use the pan drippings from the steak for added flavor.
Season the Steak: Pat the steak cubes dry with paper towels and season them lightly with salt and a generous amount of black pepper. Remember, the miso dressing and soy sauce will add extra saltiness, so season accordingly.
Cook the Steak Bites: Heat a large skillet over medium-high to high heat. Add 30 grams (2 tablespoons) of butter or oil to the hot skillet. Let the butter brown slightly—this will only take a few seconds if the pan is hot enough. Add 5 ml (1 teaspoon) of dark soy sauce to the browned butter.
Sear the Steak: Place the steak cubes in the hot pan in a single layer without crowding them. You should hear a loud sizzle. Let the steak cook undisturbed for 30-45 seconds to get a nice brown sear. Flip the cubes using a spatula and cook for another 30-45 seconds, aiming for a medium-rare center.
Cook the Greens: If desired, scoop out the steak bites and use the same pan to sauté your greens briefly in the flavorful pan drippings until they’re slightly wilted.
Assemble the Bowls: Scoop a portion of rice or your chosen grain into bowls. Add the cooked or raw greens, followed by a handful of the seared steak bites. Drizzle the dish with a generous amount of the miso ginger dressing.
Serve and Enjoy: Serve the bowls warm, and enjoy the delicious mix of textures and flavors.

Notes

Steak Substitutions: If you prefer, chicken or tofu can be used in place of steak. Adjust the cooking time accordingly.
Grain Variations: Feel free to swap the rice for other grains like barley or bulgur for a different texture.
Make-Ahead Tip: The miso ginger dressing can be made up to three days in advance and stored in the refrigerator.
Heat Lovers: Add a dash of chili oil or a sprinkle of red pepper flakes to the miso dressing for a spicy kick.