Jennifer Garner clearly knows a thing or two about navigating the kitchen on a tight schedule. In her Instagram series, “Naptime Cook Club,” the beloved actress teamed up with Kylie Kelce to share the ultimate 30-minute weeknight meal formula. Designed to be prepped and cooked while a child takes a quick nap, these simple steak and rice bowls are an absolute lifesaver for anyone craving a hearty, balanced dinner without spending hours hovering over a stove.
The Science of a Quick Marinade
To infuse the flank steak with massive flavor in just minutes, Garner relies on a powerhouse combination of umami-rich ingredients. By whisking together soy sauce, Worcestershire sauce, and Dijon mustard, the acidic and salty marinade rapidly breaks down the meat’s tough surface fibers. This allows the savory flavors to penetrate quickly while ensuring a beautifully caramelized crust when the meat hits a hot pan. The true genius of this recipe, however, is reserving a small portion of this untouched marinade to use as a finishing sauce for the final bowls!
Texture is Everything
While the steak marinates and the rice cooks, roasting fresh broccoli provides a crucial, crispy textural contrast to the tender meat. Garner’s expert tip for the crispiest roasted vegetables is to ensure they are completely dry after washing before they hit the oven; any residual water will cause the florets to steam rather than crisp. Topping the final dish with a quick side salad and toasted sesame seeds—affectionately referred to as “dinner sprinkles”—adds an irresistible crunch to this effortless, perfectly balanced meal.
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Jennifer Garner’s 30-Minute Steak and Rice Bowls
5
servings15
minutes18
minutes480
kcalIngredients
The Steak & Marinade:
1 lb flank steak
1/4 cup balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp Dijon mustard
2 cloves fresh garlic, minced
The Bowls & Veggies:
1 cup uncooked white rice
1 head broccoli, cut into bite-sized florets
1 tbsp olive oil (for roasting)
1 tbsp sesame seeds
1/2 head lettuce, chopped
2 large carrots, peeled into ribbons
The Salad Dressing:
1 tbsp balsamic vinegar
1 tbsp olive oil
Directions
- Whisk the Marinade: In a medium bowl, whisk together the balsamic vinegar, Worcestershire sauce, soy sauce, 2 tablespoons of olive oil, Dijon mustard, and minced garlic. Crucial step: Pour 1/4 cup of this marinade into a separate small container and set it aside to use as a finishing dressing later.
- Marinate the Steak: Place the flank steak into a large plastic zip-top bag and pour in the remaining marinade. Seal the bag tightly and let the meat marinate at room temperature for 15 to 30 minutes. (If you are prepping ahead, let it marinate in the refrigerator for a few hours!)
- Prep the Sides: While the steak marinates, start cooking your white rice in a rice cooker or on the stovetop. Wash your broccoli florets and dry them completely with a clean towel. Toss the dried broccoli with a drizzle of olive oil, spread it on a baking sheet, and roast in the oven until the edges are crispy and charred.
- Toast the Seeds: In a dry skillet over medium heat, briefly toast the sesame seeds until they are golden and fragrant. Watch them constantly, as they can burn very quickly! Set aside.
- Sear the Steak: Heat a cast-iron skillet or grill pan over medium-high heat. Remove the steak from the bag (discarding the used marinade). Sear the steak for about 4 minutes per side, or until it reaches an internal temperature of 145°F for a medium finish. Remove from the heat and let the meat rest for 5 minutes before slicing it into bite-sized strips.
- Assemble the Bowls: In a small bowl, quickly toss the chopped lettuce and carrot ribbons with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Divide the hot, cooked rice among four serving bowls. Top each bowl with the sliced steak, roasted broccoli, and the fresh side salad. Drizzle the reserved 1/4 cup of marinade directly over the steak, and finish with a sprinkle of toasted sesame seeds!
Notes
- Drying the Broccoli: Do not skip drying your washed broccoli florets! Excess water will cause the broccoli to steam in the hot oven, preventing it from getting delightfully crispy edges.
- Resting the Meat: Allowing the cooked flank steak to rest for 5 full minutes before taking a knife to it ensures the natural juices redistribute, keeping every single bite tender and flavorful.
- Customizable Grains: If you want to increase the fiber content of this meal, swap the white rice for brown rice, quinoa, or farro.
