Soy-Glazed Steak with Zucchini Stir-Fry

Name: Soy-Glazed Steak with Zucchini Stir-Fry plus Jasmine Rice & Scallion-Ginger Oil
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 thumb Ginger; 2 unit Scallions; 1 unit Onion; 1 unit Zucchini; ¾ cup Jasmine Rice; 10 ounce Ranch Steak; 4 tablespoon Sweet Soy Glaze; 1.5 ounce Sesame Dressing; 1 ounce Sweet Thai Chili Sauce; 1 tablespoon Sesame Seeds; Salt; Pepper; 3 tablespoon Cooking Oil

plus Jasmine Rice & Scallion-Ginger Oil

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This stir-fry is a flavor supernova! The star? Steak that you’ll sear, slice, and drizzle with a glossy soy glaze amped up with sweet chili sauce and nutty sesame dressing. Sprinkle that steak with crackly sesame seeds and serve it alongside a stir-fry of zucchini, scallion, and onion. Fluffy jasmine rice elevated with aromatic scallion-ginger oil rounds out this explosion of deliciousness.

Allergens:

Sesamzaad

•Soja

•Gluten

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 thumb

Ginger

2 unit

Scallions

1 unit

Onion

1 unit

Zucchini

¾ cup

Jasmine Rice

10 ounce

Ranch Steak

4 tablespoon

Sweet Soy Glaze

1.5 ounce

Sesame Dressing

1 ounce

Sweet Thai Chili Sauce

1 tablespoon

Sesame Seeds

Not included in your delivery

Salt

Pepper

3 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories920 kcal

Fat41 g

Saturated Fat8 g

Carbohydrate100 g

Sugar31 g

Dietary Fiber2 g

Protein34 g

Cholesterol70 mg

Sodium1600 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.

Utensils

•Small pot

•Large Pan

•Paper Towel

•Small Bowl

•Plastic Wrap

Instructions

• Wash and dry produce. • Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.

• 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 heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, 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. • Turn off heat; transfer to a cutting board. Wipe out pan.

• In a small microwave-safe bowl, combine ginger, scallion greens, 2 TBSP oil (4 TBSP for 4 servings), and a pinch of salt. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Stir and set aside.

• Heat a large drizzle of oil in pan used for steak over medium-high heat. Add scallion whites, onion, and zucchini. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Stir in sweet soy glaze, sesame dressing, chili sauce, and ¼ cup water (½ cup for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes. Season with salt and pepper to taste.

• Thinly slice steak against the grain. • Divide steak, rice, and zucchini stir-fry between plates in separate sections. Drizzle any remaining sauce from pan over steak. Spoon as much scallion-ginger oil over rice as you like. • Garnish with sesame seeds and serve.

Steak is fully cooked when internal temperature reaches 145°.