My Deliveries
Menu for Jun 3 to Jun 9
Vietnamese Marinated Steak
Vietnamese Marinated Steak

Vietnamese Marinated Steak

with Quick-Pickled Veggies and Jasmine Rice

Rated 3.3 / 4
Rate this recipe
Download the recipe
Read more

Vietnamese cuisine is known for its embrace of electric ingredients, from the nipping jolt of lime juice to the umami-rich swagger of soy sauce and the prickly heat of fresh chiles. And when you combine those forceful flavors and use them to marinate steak, as we’ve done in this recipe, sparks start flying. Each slice of tender, robust sirloin sings with vivid juices, which are matched only by the crisp acidity of the quick-pickled veggie salad on the side.

Tags:Gluten freeSpicy
Allergens:Soy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

12 unit

Sirloin Steak

2 unit

Brown Sugar

1 unit

Soy Sauce

(ContainsSoy)

2 unit

Garlic

1 unit

Jalapeño

3 unit

Radishes

2 unit

Cucumber

2 unit

White Wine Vinegar

1 unit

Lime

¼ unit

Mint

½ unit

Jasmine Rice

Not included in your delivery

4 unit

Vegetable Oil

½ unit

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber2 g
Protein39 g
Cholesterol115 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Small pot
Zester
Bowl
Large Pan
InstructionsPDF
Instructions
Prep
Prep
1

Wash and dry all produce. Bring ¾ cup water to a boil in a small pot. Mince garlic. Mince half the jalapeño, removing ribs and seeds for less heat. Thinly slice other half. Zest lime until you have ½ tsp zest, then cut into halves. Pick mint leaves from stems; discard stems.

Cook Rice
Cook Rice
2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered until meal is ready.

Marinate Steak
Marinate Steak
3

Carefully cut steak in half parallel to the cutting board to create two thin filets. Place steak, garlic, soy sauce, lime zest, 2 tsp brown sugar (we sent more), minced jalapeño (to taste), and a drizzle of oil in a medium bowl. Season generously with salt and pepper. Toss to evenly coat steak in marinade.

Make Salad
Make Salad
4

Thinly slice radishes. Peel cucumbers, then halve lengthwise. Scoop out seeds with a spoon, then slice into thin half-moons. Toss radishes, cucumbers, white wine vinegar, ½ tsp white sugar, and a large pinch salt and pepper in another medium bowl. Set aside to pickle.

Cook Steak
Cook Steak
5

Heat a drizzle of oil in a large pan over medium-high heat. Add steak, keeping excess marinade in bowl, and cook until browned, 2-3 minutes per side. Remove from pan and let rest a few minutes before thinly slicing against the grain.

Finish and Plate
Finish and Plate
6

In a small bowl, toss mint leaves, jalapeño slices (to taste), a squeeze of lime, and a large drizzle of oil. Season with salt and pepper. Divide rice between plates, then top with steak. Scatter mint mixture over top and serve with salad to the side.