Apricot Balsamic Glazed Bavette Steak
with Ginger Garlic Rice & Sesame Green Beans
- Soy
- Wheat
- Sesame
- Milk
A glaze you’ll be thinking about for days! Apricot jam meets balsamic vinegar for a sweet, sticky, and tangy sauce on savory pork filets. Don’t sleep on the sides because they get lots of flavor love, too: jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil. Drizzle everything with soy sauce for serious umami satisfaction.
Ingredients
1 thumb
Ginger
1 clove
Garlic
2 unit
Scallions
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Shallot
1 unit
Chicken Stock Concentrate
¾ cup
Jasmine Rice
10 ounce
Bavette Steak
1 tablespoon
Fry Seasoning
1 unit
Apricot Jam
5 teaspoon
Balsamic Vinegar
6 ounce
Green Beans
1 tablespoon
Sesame Oil
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce (except green beans). • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot (whole shallot for 4 servings).
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic (all for 4 servings); cook until softened, 1-2 minutes. • Stir in rice, half the stock concentrate (you’ll use the rest later) and 1 ¼ cups water (2¼ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings; we sent more). • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes. • Turn off heat; transfer to a cutting board to rest. Wash out pan.
• Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. • Stir in jam and vinegar; simmer until syrupy, 30-60 seconds. • Stir in ¼ cup water (½ cup for 4 servings), remaining stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes. • Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes. • Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. • Slice pork crosswise. • Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The apricot balsamic glaze was a hit, offering a unique and delicious flavor profile that many enjoyed 🎉.
- Ease of prep: Instructions were easy to follow, making this dish accessible for home cooks.
- Suggestions: Consider marinating the steak in salt, olive oil, and vinegar for a few hours to enhance tenderness and flavor.
- Portions: Some found the steak tough; cooking to medium-rare and slicing against the grain may help improve texture.
- Rice: The ginger-garlic rice was praised for its delicious seasoning; use less water for a less sticky texture.
Reviews from our home cooks
Easily to follow! The glaze was so tasty a very different flavor profile than I'd normally go with. 10/10
Loved the apricot balsamic glaze and the seasonings in the rice were delicious!
Packed with flavor - another winner! Highly recommend marinating the meat in a little salt, olive oil and vinegar for a few hours beforehand.
Seemed unusual combination. But I trusted your chefs knew better than me and it ended up being fantastic
With jasmine rice less water needs to be added in order for rice to not be sticky. Also the apricot sauce did not taste good to me. I don't think balsamic vinegar went well with it. Maybe rice vinegar and brown sugar as opposed to white sugar might have paired well. I don't know I'm not the chef but I trashed the sauce and made teriyaki sauce instead. The bavette steak was fantastic.
Green beans were nice and appreciate the better cut of meat. Flavors needed more balance
It was good overall but steak was a little tougher than I prefer.
