Soy-Glazed Steak with Zucchini Stir-Fry
plus Jasmine Rice & Scallion-Ginger Oil
- Sesame
- Soy
- Wheat
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.
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
(Contains: Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains: Soy, Sesame, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
3 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sauces and seasoning combinations were widely loved, but the sauce skews sweet — some found it overpowering, especially on the zucchini stir-fry.
- Ease of prep: The recipe is straightforward to follow, though actual cook time often runs longer than listed, particularly when steak pieces are uneven in thickness.
- Suggestions: Reduce the Thai chili sauce if you prefer less sweetness, and cook the steak last so it stays warm while the stir-fry finishes. Cutting thick steaks in half before searing helps them cook more evenly and quickly.
- Leftovers: The dish reheated reasonably well, though the steak is best enjoyed fresh for optimal tenderness.
- Steak quality: A large number of reviewers found the ranch steak tough, gristly, and unevenly cut, making it hard to cook consistently — slicing thinly against the grain helps, but trimming visible connective tissue before cooking is strongly recommended.
Reviews from our home cooks
Very good recipe, loved the flavors of the veggies with the sauce. Loved how the rice soaked up any extra sauce from the veggies. Made every bite moist and flavorful. The steak with the ginger onion sauce was yummy too. Wish I had more of it but it was spread very thin between two steaks. Would order this one again for sure.
Not a fan of zucchini but this was a great way to eat it. The scallion-ginger oil was fantastic! Everyone loved the steak.
Delicious meal! The steak was tender and the stirfry sauce was scrumptious. The ginger scallion topping on the rice was a nice touch.
Very delicious meal! The zucchini stir fry was amazing. We enjoyed the scallion olive oil blend on the rice. Both were excellent sides for the beef.
This steak was SOOOO good, so was the zucchini. The rice could have used a bit more flavor, but I ended up mixing it with the sauce from the steak and stir fry and it was better. Maybe the scallion oil or rice should have had more salt?
So delicious! The ginger oil on the rice was a perfect addition. Like with the pork chops, the steak was really thick, way too thick to cook quickly. I wound up cutting them in half to get them cooked through.
Yummy sauce- I did add carrots to the zucchini to give it a little more oomph in the veggie department, as well as an added texture. I also added some ginger and lime to the rice. It was afraid there wouldn't be enough sauce- but there was. But the ginger and lime was good in the rice.
Tasted good but need to modify recipe order of operations as the steak was cold before zucchini was done
Nice taste. Wish the pieces of steak were more uniform, so they finished cooking around the same time. Ordered 2x the zucchini, so I got two instead of one zucchini. Once cooked down, I feel the meal would have been lacking if I only used one zucchini.
I'm not wild about zucchini so I substituted my own bok choy... some of the steak was very gristly. :-/ Also I wish I had tasted the sauce with just the soy glaze & sesame dressing first, I don't think it needed the Thai chili sauce at all. The scallion oil was a creative option for the rice though, so props for that. I might make this again to see what it's like without the chili sauce.
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