Sweet Heat Steak & Asparagus Rice Bowls
with Crispy Fried Onions & Cilantro
- Sesame
- Soy
- Wheat
- Milk
These steak and shishito pepper rice bowls makes a fast, flavorful, and easy weeknight meal thanks to a quick stir-fry that chars sweet shishito peppers along with juicy steak. You'll coat them in a sweet soy-chili glaze with a bit of butter for body plus a squeeze of lime for tang. Serve over garlic-ginger-scallion rice with crispy fried onions and cilantro.
Ingredients
1 tablespoon
Cornstarch
1 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
6 ounce
Asparagus
10 ounce
Ranch Steak
2.52 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
ounce
Shishito Peppers
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups water 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.
Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.
Pat steak* dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and pepper. Add cornstarch to bowl and toss to coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)
Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes.
Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).
Fluff rice with a fork. Stir in garlic-ginger scallion paste. Season with salt and pepper.
Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the delicious garlic scallion sauce and enjoyed the unique addition of shishito peppers 🌶️.
- Ease of prep: Some found trimming shishito pepper stems unfamiliar, but appreciated trying a new ingredient.
- Suggestions: Consider chopping shishito peppers for easier cooking and eating with other ingredients.
Reviews from our home cooks
Never seen shishito peppers before which I really liked having something new, thought that ingredient was only for fancy restaurants, the crunch of the peppers is satisfying. I like it, seems different than usual, nice to have something new. Loved everything here, the garlic scallion sauce was delicious. I wish the shishito peppers were chopped or prepared differently since it was hard to put in the pan to cook evenly and also fit into a bite with everything else. I basically had to eat the shishito peppers individually. Different than other meals which was nice change of pace. Trimming the stems kind of threw me off a bit since I'm used to cutting out the seeds of peppers.
The recipe shipped with the peppers AND asparagus. I did not want to waste food, so I decided to make as directed and save the asparagus for later. First, this meal took much longer than advertised to make. Who is making rice, trimming peppers, slicing steak, browning steak (my cast iron pan was HOT and still took more than 2-3 minutes at a much higher heat that safe with non-stick), blistering peppers (again way longer than 2-3 minutes), making a final stir fry, and fluffing rice in only 20 minutes? The ratio of peppers to other food is also way off. They didn't really cook down. They overwhelmed the dish, which was otherwise okay flavor-wise. These peppers were further off-putting because I undercooked them, lead astray by the 2-3 minute cook time (which turned into 5-7 minutes, with the peppers still undercooked). The photos also misrepresent the ratio of meat to peppers in the meal, especially photo 5. Likely the worst Hello Fresh dish I've had, which is a shame because as my first steak meal, I had high hopes.
The meal was delicious, except the peppers really had no flavor adding only nutritional value to the meal. I suggest chopping the peppers into bite size pieces as suggested for the steak. (I didn't notice a reminder of the possible add-ons, so I had used the asparagus for another meal.) Otherwise, the meal was delicious especially the pesto rice.
This was kill or good. I added asparagus as well, and it was just delightful all around, especially topped with some chili crisp.
Well there is nothing in the instructions to include the asparagus.
