Szechuan-Glazed Rib-Eye & Jasmine Rice
with Sesame Ginger Crunch, Snap Peas, Cabbage & Pickled Radishes
- Sesame
- Soy
- Wheat
- Milk
Sizzling rib-eye gets a spicy-sweet Szechuan glaze that takes it to the next level! Roasting this flavorful cut allows it to develop a divine crust, then you’ll pair it with sesame ginger rice, crisp vegetables, and tangy pickled radishes. The meal comes together in under 45 minutes for weeknight-friendly ease!
Ingredients
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
32 ounce
Grass-Fed Rib-Eye Steak
5 teaspoon
White Wine Vinegar
¼ teaspoon
Turmeric
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
8 ounce
Red Cabbage and Carrot Mix
8 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
3 unit
Radishes
4 unit
Scallions
¾ cup
Jasmine Rice
4 ounce
Sugar Snap Peas
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, trim and slice radishes into ¼-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Trim and remove strings from snap peas (snap off the stem end with your fingers and gently pull like you would a zipper).
In a small microwave-safe bowl, combine radishes, vinegar, ¼ tsp turmeric, 2 TBSP water, 2 tsp sugar, and a pinch of salt (½ tsp turmeric, 4 TBSP water, and 4 tsp sugar for 4 servings).
Cover with plastic wrap and microwave for 1 minute.
Stir and set aside to pickle.
Pat steak* very dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook until browned but not yet cooked through, 2-3 minutes per side. TIP: If steak has a layer of fat on one side, use tongs to flip meat and sear until fat is rendered and crispy.
Turn off heat; transfer steak to a baking sheet. Wipe out pan.
Brush Szechuan paste all over steak. Roast on top rack until cooked to desired doneness, 8-12 minutes.
Transfer steak to a cutting board to rest for at least 5 minutes.
While steak roasts, heat a large drizzle of oil in pan used for steak over medium-high heat. Add cabbage and carrot mix and snap peas; cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper.
Turn off heat; stir in scallion whites and 1 TBSP butter (2 TBSP for 4 servings).
Fluff rice with a fork; stir in scallion greens and half the sesame ginger crunch (all for 4 servings).
Slice steak against the grain.
Divide steak, veggies, and rice between plates. Serve with pickled radishes (draining first) and umami ginger sauce on the side for dipping.
