Caramelized Soy Sauce Bavette Steak
with Jasmine Rice, Lime-Dressed Greens & Cilantro
- Fish
- Soy
- Wheat
- Milk
For this 25-minute meal, tender pork chops are marinated in soy sauce, fish sauce, brown sugar, and rice wine vinegar, then seared to charred, caramelized perfection. A bit of the marinade is cooked down and finished with butter to become a glossy finishing drizzle. The pork is served with fluffy jasmine rice and lime-dressed greens, and topped with fresh cilantro and scallions.
Ingredients
1 tablespoon
Fish Sauce
(Contains: Fish)
5 teaspoon
Rice Wine Vinegar
10 ounce
Bavette Steak
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Mixed Greens
1 unit
Lime
2 unit
Scallions
1 tablespoon
Brown Sugar
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a large bowl, combine vinegar, brown sugar, fish sauce, soy sauce, and a large drizzle of oil; whisk until sugar has dissolved. Reserve 2 TBSP marinade (4 TBSP for 4 servings) in a small bowl.
Pat pork* dry with paper towels; prick all over with a fork. Season with pepper. Add to large bowl with marinade. Set aside until ready to use in Step 4.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro.
Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat.
Remove pork from marinade, allowing excess to drip off (discard remaining marinade in large bowl). Add pork to pan; cook, undisturbed, until charred and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to char too quickly.
Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Add ¼ cup water (½ cup for 4 servings) to small bowl with reserved marinade; stir to combine.
Return pan used for pork to low heat; add reserved marinade mixture and cook, stirring constantly, until thickened, 2-4 minutes.
Turn off heat; stir in 2 TBSP butter (4 TBSP for 4).
In a second small bowl, combine scallion whites, lime zest, garlic powder, 1 tsp white sugar (2 tsp for 4), a large drizzle of olive oil, a squeeze of lime juice, salt, and pepper.
In a second large bowl, toss mixed greens with as much dressing as you like. Season with salt and pepper.
Fluff rice with a fork.
Thinly slice pork crosswise.
Divide rice and salad between plates. Top rice with pork, caramelized soy sauce, cilantro, and scallion greens. Serve with remaining lime wedges on the side.
