Soy-Glazed Steak with Zucchini Stir-Fry
plus Jasmine Rice & Scallion-Ginger Oil
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.
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
1 thumb
Ginger
2 unit
Scallions
1 unit
Onion
1 unit
Zucchini
¾ cup
Jasmine Rice
10 ounce
Ranch Steak
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
Salt
Pepper
3 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
