Steak & Edamame Stir-Fry with Jasmine Rice
plus Zucchini, Cabbage & Gochujang Aioli
- Soy
- Sesame
- Wheat
- Eggs
Sirloin steak is seared to your desired doneness, then sliced and served over jasmine rice alongside a savory stir-fry of zucchini, edamame, and cabbage tossed in a sweet soy and chili glaze. A drizzle of gochujang aioli adds creamy, spicy depth, while sesame seeds and scallion greens finish the bowl with a satisfying crunch.
Ingredients
12 ounce
Sirloin Steak
1 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
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, wash and dry produce.
Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
Pat sirloin 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. Transfer to a cutting board to rest.
Add zucchini, edamame, scallion whites, and cabbage and carrot mix to pan used for steak. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.
Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
Stir sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
Fluff rice with a fork.
Slice steak against the grain.
Divide rice between shallow bowls. Top with edamame stir-fry and steak. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: This stir-fry was a standout favorite with its blend of sweet, savory, and spicy flavors.
