Hoisin-Glazed Steak
with Scallion Rice, Ponzu Green Beans & Sriracha Mayo
- Soy
- Wheat
- Sesame
- Eggs
- Fish
- Milk
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over steak during the last few minutes of cooking for deliciously sticky-sweet results. More of the glaze is drizzled over the steak just before serving for good measure; then, it’s all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT’S what we call a winning dinner!
Ingredients
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat, Sesame)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Ranch Steak
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4 servings), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave hoisin glaze until warmed through, 30 seconds.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
• Meanwhile, 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. Add half the hoisin glaze; turn steak to coat. Transfer to a cutting board. Let rest at least 5 minutes, then thinly slice against the grain.
• Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and steak between plates. Drizzle steak with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The hoisin glaze was a hit with many, though some found it too sweet or overpowering; ponzu green beans surprised customers with their delicious taste.
- Ease of prep: Most found it straightforward to make, though timing all components to finish together required some coordination and speed in the kitchen.
- Suggestions: Cook steaks by thickness rather than time since cuts vary significantly; add extra water to rice as ¾ cup often leaves it crunchy.
- Portions: Steak portions run small for hearty appetites, though the overall meal provides good satisfaction when everything comes together.
- Meat quality: Many noted inconsistent steak cuts with gristle and uneven thickness; marinating 30 minutes in red wine helps tenderize tougher pieces.
Reviews from our home cooks
Supreme quality meat! Flavors were on point. Nicely crafted recipe and well thought out. The bold steak flavored with sweet hoisin glaze. The creamy, spicy rice and the key ingredient, the string beans. Tarte savory ponzu sauce that made it all come together in perfect harmony. Yes please!
I really like the cut of steak that HF provides! It's tender without being super fatty, which means I can enjoy beef every now & again with a clear conscience. :D And this time I think the spicy garlic mayo did in fact compliment the sweetness of the hoisin glaze, and the ponzu gave the green beans a bit of tang (I added some bok choy too, very tasty!). I skipped the sesame seeds since they never really give much crunch, didn't miss them at all because the scallions were enough to give texture (I put half over the rice at the end and half into the bok choy/green beans). Delicious, would eat again. :D
FYI: while my steak was raw, i thin sliced it. then i tossed the steak in salt and pepper. cooked the steak in the pan for only a few mins and then stirred in the entire bowl of hoisin glaze and let reduce another few mins...the steak was very tender and each piece was coated in the sauce...servced over the rice...recommend printing the recipe this way!!!
One of the BEST I've had. This one was seriously so good, the ponzu on the green beans and the hoisin glaze on the steak...I was in heaven. SO GOOD!!!
The steak was so delicious with the hoisin sauce and the rice was very easy to make. I didn't realize what a difference adding some scallion to it would do.
This was delicious. I wasn't a fan of the mayo, but the hoisin was very good. IMO the hoisin sauce needs to be doubled. There really wasn't enough for 2 steaks to share.
10/10. Loved everything about this meal. Was shocked how much we liked the rice with creamy sriracha sauce. The hoisin was delicious
The meat was much better than the Steak Taco meat. We really like the flavors, I love the rice cook this way and the ponzu on the green beans was a nice change.
I am giving the recipe only 3 stars because apparently I don't like hoisin. The steak was so tender and the green beans were tasty. I don't do Sriracha mayo because I'm a wimp and can't do spice. If I could find another glaze or sauce for the steak, I'm sure I'd give it 4 stars.
There wasn't nearly enough hoisin sauce. I had to supplement with my own jar of hoisin. The meat was extremely tender and delicious. The green beans got incinerated in the time it took the meat to cook.
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