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Hoisin-Glazed Steak

Hoisin-Glazed Steak

with Scallion Cauliflower Rice, Ponzu Green Beans & Sriracha Mayo

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!

Protein Smart
Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

2 unit


6 ounce

Green Beans

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

½ cup

Jasmine Rice

10 ounce

Ranch Steak

2 tablespoon


(Contains Eggs)

1 teaspoon


6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 tablespoon

Sesame Seeds

(Contains Sesame)

12 ounce

Cauliflower Rice

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories570 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate28 g
Sugar19 g
Dietary Fiber6 g
Protein31 g
Cholesterol115 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Small pot
Baking Sheet
Large Pan
Paper Towel


Prep & Make Glaze

• 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.

Cook Rice

• 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.

After cooking scallion whites, add cauliflower rice (no need to drain) and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)

Roast Green Beans

• 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.

Cook Steak

• 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.

Make Sriracha Mayo

• 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.

Finish & Serve

• 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°.