Hoisin-Glazed Sirloin 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
12 ounce
Sirloin Steak
8 ounce
Green Beans
1 teaspoon
Five-Spice Powder
5 teaspoon
White Wine Vinegar
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.
Thinly slice cucumber into rounds. Trim and remove strings from snap peas if needed. Roughly chop cilantro. Roughly chop peanuts.
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.)
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.
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.
