Soy-Glazed Steak

Name: Soy-Glazed Steak with Zucchini Stir-Fry plus Jasmine Rice & Scallion-Ginger Oil
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Ginger; 2 unit Scallions; 1 Onion; 1 Zucchini; 3/4 cup Rice; 10 oz Steak; 4 tbsp Sweet Soy Glaze; 1 1/2 oz Sesame Dressing; 1 oz Sweet Thai Chili Sauce; 1 tbsp Sesame Seeds; Salt; Black Pepper; 3 tbsp Cooking Oil

with Zucchini Stir-Fry plus Jasmine Rice & Scallion-Ginger Oil

By Recipe0 System

This stir-fry is a flavor supernova! The star? Steak that you’ll sear, slice, and drizzle with a glossy soy glaze amped up with sweet chili sauce and nutty sesame dressing. Sprinkle that steak with crackly sesame seeds and serve it alongside a stir-fry of zucchini, scallion, and onion. Fluffy jasmine rice elevated with aromatic scallion-ginger oil rounds out this explosion of deliciousness.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Ginger
2 unit Scallions
1 Onion
1 Zucchini
3/4 cup Rice
10 oz Steak
4 tbsp Sweet Soy Glaze
1 1/2 oz Sesame Dressing
1 oz Sweet Thai Chili Sauce
1 tbsp Sesame Seeds
Salt
Black Pepper
3 tbsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
2

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan.
4

In a small microwave-safe bowl, combine ginger, scallion greens, 2 TBSP oil (4 TBSP for 4 servings), and a pinch of salt. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Stir and set aside.
5

Heat a large drizzle of oil in pan used for steak over medium-high heat. Add scallion whites, onion, and zucchini. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.

Stir in sweet soy glaze, sesame dressing, chili sauce, and ¼ cup water (½ cup for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes. Season with salt and pepper to taste.
6

Thinly slice steak against the grain.

Divide steak, rice, and zucchini stir-fry between plates in separate sections. Drizzle any remaining sauce from pan over steak. Spoon as much scallion-ginger oil over rice as you like.

Garnish with sesame seeds and serve.

Steak is fully cooked when internal temperature reaches 145°.

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