Sweet Thai Chili Bavette Steak
with Zesty Rice & Roasted Broccoli
- Fish
- Soy
- Wheat
- Milk
The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, chicken stock, shallot, lime, and butter—a winning combination with pork filet. You’ll prep fluffy zesty rice and crisp roasted broccoli on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
10 ounce
Bavette Steak
8 ounce
Broccoli
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 unit
Lime
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
In a small pot, combine 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.
While rice cooks, pat pork* 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 pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Remove pan from heat.
Transfer pork to one side of a baking sheet.
Swap in steak* for pork. Cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest. (No need for a baking sheet!)
Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.
Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.
Once pork is done, transfer to a cutting board to rest for 5 minutes.
Season broccoli and spread across entire sheet; roast as instructed.
Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes.
Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes.
Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
Thinly slice pork crosswise.
Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper.
Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Thinly slice steak against the grain.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet Thai chili sauce is a standout — reviewers loved its bold, zesty profile paired with the rice and broccoli.
- Ease of prep: The recipe is straightforward, though coordinating the rice, broccoli, and protein at the same time takes a little planning.
- Suggestions: Cook the steak to your preferred doneness using a meat thermometer, and slice thinly against the grain for the most tender result.
- Leftovers: No specific leftover feedback was provided by reviewers.
Reviews from our home cooks
It says pork in this recipe and on our recipe card but it was steak/BEEF. It was good but wasn't what I was expecting.
Great sauce, easy 'fresh' tasting rice, and love roasted veg
The bavette steak was delicious! The broccoli, though, did not smell fresh so we substituted chard. We also used brown rice which is more to our liking.
Only issue is it felt like the broccoli had past its prime even though I ate the meal within the week.
We substituted for beef and it was quite delicious!
Too much work to tie it all together in a timely fashion
