Hoisin-Glazed Five-Spice Steak Skewers
with Jasmine Rice, Charred Green Beans, Pickled Cucumber & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
A flavorful marinade with warm notes of ginger, garlic, and five-spice powder gives these tender steak skewers a savory Asian flair. After searing, the steak is finished with a hoisin glaze, garnished with crunchy chopped peanuts, and served with garlic-ginger charred green beans on a bed of jasmine rice. Quick-pickled cucumber is the perfect cool, refreshing side to balance out the meal.
Ingredients
8 ounce
Green Beans
1 teaspoon
Five-Spice Powder
5 teaspoon
White Wine Vinegar
10 ounce
Ranch Steak
1 unit
Mini Cucumber
8 unit
Wooden Skewers
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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, place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
-
Pat steak* dry with paper towels; cut into ½-inch cubes.
-
In a medium bowl, combine steak, five-spice powder, half the garlic-ginger scallion paste, a pinch of salt, and pepper. Set aside to marinate.
-
Wash and dry produce.
-
Trim and thinly slice cucumber into rounds. Trim green beans if necessary. Roughly chop cilantro. Roughly chop peanuts.
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In a small bowl, combine cucumber with vinegar, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings).
-
Refrigerate until ready to serve.
-
Carefully thread marinated steak onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings).
-
Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer; cook until browned and cooked through, 3-5 minutes per side. In the last minute of cooking, brush steak evenly all over with hoisin.
-
Turn off heat; transfer skewers to a plate and tent with foil to keep warm. Wash and dry pan.
-
Heat a drizzle of oil in pan used for steak over medium-high heat. Add green beans and cook, stirring occasionally, until tender and slightly blistered, 4-5 minutes. (If you used a grill pan for the skewers, use a separate large pan here.)
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Add remaining garlic-ginger scallion paste and cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Taste and season with salt and pepper.
-
Transfer green beans to a plate.
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Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.
-
Divide rice and green beans between plates in separate sections. Top rice with steak skewers. Sprinkle steak with cilantro and peanuts. Serve with pickled cucumber (draining first) on the side.
