Hoisin-Glazed Steak
with Scallion Rice, Ponzu Green Beans & Sriracha Mayo
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over steak during the last few minutes of cooking for deliciously sticky-sweet results. More of the glaze is drizzled over the steak just before serving for good measure; then, it’s all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT’S what we call a winning dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Ranch Steak
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4 servings), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave hoisin glaze until warmed through, 30 seconds.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
• Meanwhile, 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. Add half the hoisin glaze; turn steak to coat. Transfer to a cutting board. Let rest at least 5 minutes, then thinly slice against the grain.
• Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and steak between plates. Drizzle steak with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.
Steak is fully cooked when internal temperature reaches 145°.
