Okay friends, this Asian Steak 360 meal is, hands down, the best meal ever! I could eat it every single week and I just might, if I weren't so busy creating new recipes all the time!
That is sort of a downside of being a food blogger, I don't often make things after they are tested because we eat whatever I'm testing for a straight week and no matter how good it is, I move on and seldom look back or remake old recipes.
This Asian Steak 360 meal will be an exception for sure. Not only is it super easy to make, it's out-of-this-world good and, as a bonus, it's healthy! No added sugars except in the peanut sauce and you can skip the rice and make it keto friendly by using cauliflower rice!
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Affiliate, I earn from qualifying purchases.
I'll go over how to do that a little later.
You can even make this vegetarian by skipping the steak and air crisping some tofu! That is the beauty of these 360 meals in the Ninja Foodi, they are so customizable because each part of the meal is cooked separately. Let me explain a little more about what 360 meals are, because I'm sure not everyone has heard of them.
What are 360 meals?
360 meals are complete meals, usually with a meat protein, a vegetable, and a starch of some kind. They are cooked at the same time in the Ninja Foodi (or the IP Duo Crisp), but each component of the meal cooks separately.
By using a combination of pot in pot (PIP) layered cooking and choosing appropriate ingredients, we can achieve these easy and delicious 360 meals where all the components are ready at the same time!
No more having to keep the meat warm while you cook the veggies! I love them, I really love them!
360 meals are definitely customizable, but will require some thought when choosing appropriate substitutions. For example, I have a BBQ Chicken Dinner 360 meal that 
uses cabbage as the vegetable and, while you could substitute kale, you wouldn't want to use spinach.
In that recipe, the meal is pressure cooked for 10 minutes and, in that time, the spinach would turn to mush, but the kale can handle it.
You could also change the chicken to another type of meat without changing anything else as long as that meat cooks in the same amount of time.
I can't wait to share more 360 meals with you and I'm super excited about this Asian Steak 360 meal!
What Type of Steak is best for this Asian Steak 360 Meal?
You can use any type of steak you like, but I think the best options would be: flank steak, skirt steak, ribeye, filet, or a thin sirloin. The main thing to consider when choosing the type of steak is you want a thinner steak that will cook to your desired doneness in about 10-12 minutes.
Any cut that is between ½" and 1" in thickness should work fine. You can use thicker cuts, especially if you like your steak on the rare side. You just want to keep the total cook time between 10-12 minutes so you don't overcook the rice and vegetables. Of course, you can remove the rice and vegetables to finish the steak, but that isn't the goal of these 360 meals.
The most important thing is cutting the steak across the grain. In the video I made for this Asian Steak Stir Fry, it was obvious how the grain was running, so it was very easy to determine how to slice the steak. Not all cuts of beef make it that easy and it's harder to tell once it is cooked, so definitely look closely at the steak to determine how the grain is running before you cook it.
Cutting across the grain is very important with tougher cuts of meat like the skirt steak I used or a flank or sirloin. Ribeyes are a bit more forgiving with the increased marbling from fat and it's a less worked muscle on the cow. Filets are even more forgiving!
With the tougher cuts of meat, they are best served medium rare and thinly sliced across the grain. When overcooked they can become very tough and if they are not cut against the grain, they are very chewy.
You can watch this short video to see how to determine if you are cutting your steak correctly.
Can I use a Different Type of Meat in this recipe?
Of course! Depending on what type of meat you want to use, you will need to make some minor modifications. For example, salmon or another type of steak-like fish would be a great choice and the only change that might need to be made is, if the fish cooks before the 10 minutes of the final AC is done, you might need to remove the fish and complete the 10 minutes to fully cook the rice.
I suggest checking the rice to see if it is done to your liking.
If you wanted to use a chicken breast, that is fine as well, but there are a couple of things to consider. Make sure the chicken will cook in 10 minutes and the easiest way to ensure that is to cut it in half to reduce the thickness. The other thing to consider is the juices that may run over the sides of the grill grate into the rice.
Now, I have grilled chicken breast before and because of the design and heat of the grill grate, the juices are usual turned right back into steam before they have a chance to drip anywhere, but for safety reasons I do want to mention this. The juices will not get into the pan of vegetables because it is completely covered, but there is a chance that they will drip into the rice. Make sure your rice is at a temperature of 165°F/74ºC before serving. While you can't take a temperature of an individual piece of rice, you can temp the rice like you would a stuffing. Insert your thermometer into the rice mixture and if it reads 165°F/74ºC, you are good to go.
If it reads less than 165°F/74ºC, you will need to bring the temp up and the easiest way to do that is using the sear/sauté function. Simply heat the rice on a medium heat until it reaches your desired temp. If the rice is on the drier side, add a few tablespoons of water, but not too much or your rice will become mushy.
How can I make this Asian Steak Low Carb?
I would skip the rice and use cauliflower rice instead. This will reduce the carbs by 33 grams of carbs per serving and is really easy to do. Add the cauliflower rice to the inner pot just like you would with regular rice, but skip the water. Proceed directly to adding the vegetables on top and preheating the (affiliate link)Sear 'N Sizzle grill grate.
The heat in the pot will cook the cauliflower rice while the preheat is happening and the steak is cooking. At the end, if your cauliflower rice isn't done enough, just use the sear/sauté on medium high to finish cooking while the steak is resting. You can even toss it with a little bit of sesame oil to add extra flavor.
The other option is to double the vegetables. This can be done easily by choosing the vegetables that you want to include in your stir fry and increasing the amount. Use the sear/sauté to sauté as directed in the recipe instructions, and then, instead of transferring them to a pan, just leave them in the inner pot and they will finish cooking while the steak is grilling.
Can I make this without the Sear 'N Sizzle Grill Grate?
Yes, you can. I have not tested the recipe without using the Sear 'N Sizzle, but I think you will get decent results even if you don't have the accessory. If you can, I really do recommend getting the (affiliate link)Grill Grate for the Ninja Foodi because it is probably one of the best accessories you can have and really ups the game when cooking in the Ninja Foodi!
The Sear 'N Sizzle fits all sizes of the Ninja Foodi, so even if you have the compact model it will work great!
To make this Asian Steak without the Sear 'N Sizzle, use the rack instead. I would follow all the instructions exactly as written with these minor changes. Cover the pan of Vegetables with foil or a silicone cover so they don't get too much direct heat OR cover the rack where they steak will go with foil.
Secure the pan with the vegetables under the rack using these (affiliate link)Grifiti Bands or something else that will hold the pan of vegetables under the rack and sit above the rice. The picture is an example of the configuration I'm talking about, but you would not use the pan on top. That is where you would cook the steak.
Make sure the rack is preheated just like the Grill Grate and the cooking instructions are the same.
If you try this, please let me know how it works because I haven't tested the recipe this way! Your feedback is always so important to me.
Can I make 1 or 2 servings of the Asian Steak 360 Meal?
YES! I get so many questions about reducing recipes to serve just one or two and that is one of the great things about 360 meals.
It is so easy to make those changes, because one food is not dependent on the other. Since each component cooks separately, you have complete control over the servings.
To reduce this recipe to feed 1 or 2, simply decrease the amount of ingredients in each layer and the cooking time will be exactly the same.
You can even keep the rice amount the same or double it without changing the cook time or directions. Just be sure to adjust the water when adjusting the amount of rice.
Can I make this in ANY size Ninja Foodi Pressure Cooker or Air Crisper?
Yep! If you have the 6.5 qt or the 8qt, follow the instructions in the recipe.
If you have the compact 5 qt Ninja Foodi, follow these instructions:
I recently purchased the compact 5 qt Ninja Foodi so I can better help those of you have that model and I was so pleased to find out that it is possible to do layered cooking in the 5 qt!
Now, you can only get 2 layers instead of 3, but that will work just fine in this recipe. Please note that I have not tested the recipe in the compact version because I didn't have it when this recipe was created, but I did set it up as if I were cooking this recipe and it should work just fine.
The greatest news of all is the (affiliate link)Sear 'N Sizzle Grill Grate will work in the 5qt! I was jumping up and down with joy over this one because this accessory is my absolute favorite one! You can pick yours up right HERE→ (affiliate link)Sear 'N Sizzle Grill Grate I know you are going to love it!
Because you can only do two layers, what I suggest doing is, sautéing your vegetables as directed and then remove them from the inner pot. Add the rice and water and bring to a boil. Add the vegetables back in and don't stir, just put them on top of the rice. Set the diffuser legs into the inner pot with the feet down and then put the grill grate on top.
Since you don't have the broil setting, use the AC setting on 400°F.
Continue with the instructions as written and you should be good to go! Please let me know if you try it!
As a side note, I am working on finding the best rack that will fit in the inner pot so you have more options. In the meantime, I have found that (affiliate link)this canning rack with 2' legs does fit. I use the 7.9" diameter and while you can go up in size, if you want the rack to fit inside the basket as well as the inner pot, I suggest sticking with the 7.9" with 2" legs.
If you are worried about scratching the inner pot with this rack, you can always use these (affiliate link)oven rack protectors and cut them down to size.
What Vegetables can I use in Asian Steak Stir Fry?
The first thing I do is get all of my vegetables cut up and ready to go. You can use whatever vegetables you want and you can also control how soft they are by the length of time you sear/sauté in the beginning. The timing of a 5 minute sauté followed by the 10 minute preheat and the 10 minute cook time was perfect for the vegetables I chose to use. I have even added broccoli in during one of the tests and it was perfect.
If you want to use quicker cooking vegetables like zucchini or squash, I would decrease the initial sauté time down to just 2 minutes. So, if you are doing a combination of onions and zucchini, add the onions in first, and then 3 minutes later, add in the squash.
The vegetables that I chose to use were perfectly done the way I like them, but that doesn't mean that you will like them. The carrots were cooked, but still firm. So, if you like soft carrots you can either cut them thinner and smaller or sauté them longer.
The sugar snap peas were soft, but still had a snap. You could use snow peas instead and the cook time would be the same.
How to make the Asian Steak 360 meal
Get your steak out of the refrigerator about 30-60 minutes before you plan on cooking it if you can. A room temp steak will cook more evenly and faster.
Make up a batch of Peanut Sauce! You won't believe how good this sauce is drizzled over the Asian Steak Stir Fry!
Prepare all of your vegetables by cutting them up. I prefer to cut my carrots on the bias in about ½" thickness, but you could matchstick them or simply slice them. If you are using either snap peas or snow peas, be sure to take the time to peel from the stem end down the spine. When you remove this string, the texture is so much better, in my opinion.
Grate the ginger. I used about a 2" piece of ginger and you will want about 1½-2 teaspoons of grated ginger. The easiest way to grate ginger is by using a (affiliate link)microplane grater. Peel and smash the garlic using the flat part of a knife. You don't need to mince it, but you can, if you prefer.
Once your vegetables are all cut up, add the sesame oil to the inner pot along with the hot oil if you are using that. Turn the sear/sauté on high and, when the pot is hot, add in the vegetables and the salt. Sauté for about 2-3 minutes and then add in the garlic and the grated ginger. Sauté an additional 2-3 minutes, stirring occasionally.
Remove the vegetables from the inner pot and put them in the (affiliate link)8' x 2' Fat Daddio Pan. Sprinkle the toasted sesame seeds over the vegetables, toss, and set aside.
Rinse the cup of rice with water until the water runs clear. I do this by putting the rice in a (affiliate link)fine sieve strainer and run sink water over the rice. This will prevent your rice from clumping and sticking.
You don't need to clean out the inner pot, but if you want your rice to be perfectly white you will want to give the pot a rinse. I didn't bother and mine turned out great, but not completely white. Add in the water. This amount of water has been calculated based on multiple tests of the recipe, so I really encourage you to use the amount that I suggest if you are cooking jasmine rice or white rice using this method.
Add the rice and the water to the inner pot of the Ninja Foodi and turn on the sear/sauté on the high setting. Bring the water and the rice to a rapid boil and then set the diffuser legs (from the basket that comes with the Ninja Foodi) into the bottom a shown in the picture. Set the pan of vegetables on the diffuser. Set the grill grate on top with the grill side facing up.
Put down the TenderCrisp lid and select broil, the default time is 10 minutes and that is what you want the preheat to be.
Mix the rub ingredients together and rub into the steak. I usually do this while the vegetables are sautéing, but you can do during the preheat period as well.
Once the preheat is complete, place the steak on the grill grate and close the TenderCrisp lid. Broil for 5 minutes, then flip and broil another 5 minutes. Use a thermometer to get the perfect doneness that you like.
If you need to cook your steak longer than 12 minutes, I would remove the rice and veggies so they don't get overcooked. Or at least check them. This is how each layer looks when done. Perfection!
Remove the Steak and let it rest for 5-10 minutes before slicing. Remove the vegetables and set aside. Fluff the rice and leave in the inner pot until serving.
Plate and drizzle with peanut sauce.
Serve & Enjoy!
Asian Steak with Stir Fry Veggies & Rice ~ Ninja Foodi 360 Meal
Ingredients
- 8 tablespoon peanut sauce Optional
Vegetable Stir Fry
- 2 tablespoon sesame oil
- 1 teaspoon hot chili oil
- 1 onion
- 1 large carrot
- 4 mini sweet peppers or 1 red bell pepper
- 1½ cups sugar snap peas
- 1 teaspoon sea salt fine grind
- 3 cloves garlic peeled and smashed
- 2 inch ginger about 2 teaspoon grated
- 1 tablespoon toasted sesame seeds optional
Grilled Steak
- 1½ lbs skirt steak
- 2 teaspoon sea salt fine grind
- 1 teaspoon Chinese five spice
- ½ teaspoon red pepper flakes
- ½ teaspoon ground ginger
Rice
- 1 cup jasmine rice
- 2¼ cups water
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
Stir Fry Vegetables
- Prepare your vegetables by cutting the onion into 8 wedges, slice the carrot on the bias in about ½" slice, cut the mini peppers into round slices, peel & grate your ginger, and peel & smash the garlic.
- Add sesame oil to the inner pot of the Ninja Foodi and turn the sear/sauté on high. Let the pot heat up and add the vegetables and salt. Sauté for about 2-3 minutes and then add the smashed garlic and grated ginger. Sauté for another 2-3 minutes. The vegetables should not be really soft at this time, just partially cooked.
- Transfer the vegetables to an 8" x 2" Fat Daddio pan and sprinkle on the toasted sesame seeds. Set aside for now.
Rice
- Rinse the rice really well until the water runs clear. This takes a few minutes. Add the rice to the inner pot with the water and turn the sear/sauté on high. Bring the water to a boil.
- Once the water is boiling, put the diffuser legs of the TenderCrisp basket into the inner pot with the legs facing up. Place the pan of stir fry vegetables on top of the diffuser legs and then put the Sear 'N Sizzle on top of the Fat Daddio pan.
- Put the TenderCrisp lid down and select the broil function for 10 minutes. This will preheat the grill grate.
Asian Steak
- Trim the steak of excess fat, but leave some for flavor.
- Combine the seasonings and rub over the steak on both sides.
- When the Sear 'N Sizzle grate is preheated, place the steak on the grill and press down. Allow to cook on broil for 5-7 minutes. Flip and cook another 5-7 minutes based on how you like your steak done. For medium rare and a 1" steak, it took about 10 minutes.
- Remove the steak and let rest for 5-10 minutes. Slice thinly across the grain.
Plating the 360 Meal
- Add rice, stir fry vegetables and sliced steak to plate and drizzle with peanut sauce if desired. You can also top with crushed peanuts.
- Serve & Enjoy!
Notes
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of 
experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Ninja Foodi Fresh & Healthy Meals
Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can.
Pam Carlson
This is, by far, the very best recipe I’ve made in the Ninja Foodi. There are many I have loved, but this is the best. Came out perfect. I halved the hot chili oil and the chili sauce in the peanut sauce. Perfect! Many thanks!
Louise
YAY! I'm so glad you enjoyed it and were able to cut back on the spices to your liking!
Pam
Your Asian steak with stir fry veggies & rice 360 meal calls for sesame oil, but I notice the oil you used looks like toasted sesame oil. Which one did you use? Toasted obviously has more flavor.
Louise
I always use toasted sesame oil.