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Easy Steak Strips Dinner Bowl Recipe with Garlic Green Beans and Green Goddess Dressing

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A quick and easy dinner bowl featuring tender steak strips, garlicky green beans, and a creamy homemade Green Goddess dressing. Perfect for weeknight meals or casual gatherings.

Ingredients

Scale
  • 8 ounces flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 12 ounces fresh green beans, trimmed
  • 2 tablespoons unsalted butter or olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon anchovy paste or 2 small anchovy fillets, minced (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • About 2 cups cooked rice, quinoa, or favorite grain base
  • Optional: cherry tomatoes, halved
  • Optional: sliced avocado

Instructions

  1. Pat the steak dry with paper towels. Slice thinly against the grain into strips about ¼ inch thick. Toss the strips with olive oil, smoked paprika, salt, and pepper in a bowl. Let sit for 10 minutes at room temperature.
  2. Cook your choice of rice or quinoa according to package instructions (about 15-20 minutes). Set aside and keep warm.
  3. In a bowl, combine mayonnaise, sour cream or Greek yogurt, lemon juice, parsley, chives, anchovy paste (if using), and minced garlic. Stir until smooth. Season with salt and pepper. For creamier texture, pulse in a blender for 20 seconds. Refrigerate until serving.
  4. Heat butter or olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add green beans and toss to coat. Cook, stirring occasionally, for 6-8 minutes until tender-crisp. Season with salt, pepper, and red pepper flakes if desired. Remove from heat and set aside.
  5. Heat skillet or cast iron over medium-high heat until hot (3-4 minutes). Add steak strips in a single layer, cooking 1-2 minutes per side until browned but still juicy. Cook in batches if needed. Remove from pan and let rest briefly.
  6. Assemble the bowl by adding cooked grains as a base. Arrange garlic green beans on one side, then pile steak strips on top. Drizzle generously with Green Goddess dressing. Add optional cherry tomatoes or avocado if desired.
  7. Garnish with extra chopped chives or parsley. Serve immediately.

Notes

Slice steak thinly against the grain to keep it tender. Cook steak strips quickly over high heat without overcrowding the pan to avoid steaming. Use fresh garlic for best flavor in green beans. The Green Goddess dressing can be made ahead and refrigerated for up to 3 days. For dairy-free, substitute sour cream with coconut yogurt and use olive oil instead of butter.

Nutrition

Keywords: steak strips, dinner bowl, garlic green beans, Green Goddess dressing, quick dinner, easy recipe, weeknight meal

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