HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Marinated Steak
Vietnamese-Marinated Steak

Vietnamese-Marinated Steak

with Herb Salad, Quick Pickled Veggies, and Jasmine Rice

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Do you know what the secret is to perfectly caramelized marinades? A pinch of sugar! It adds a hint of sweetness to balance out the spiciness of the jalapeños and tanginess of the lime juice. The other star of this meal is the pickled cucumber and radish salad. It’s quick, crunchy, and one of our go-to side dishes.


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

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sirloin Steak

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 clove


1 unit


3 unit


1 unit


2 tablespoon

White Wine Vinegar

1 unit


¼ ounce


½ cup

Jasmine Rice

Not included in your delivery

2 teaspoon


4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories499 kcal
Energy (kJ)2088 kJ
Fat11 g
Saturated Fat2 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber3 g
Protein46 g
Cholesterol74 mg
Sodium787 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.
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Cook the rice: Bring 1 cup water to a boil in a small pot. Once boiling, add the rice. Cover and cook 20 minutes, until tender. Remove from heat and keep covered.


Wash and dry all produce. Mince or grate the garlic. Mince half the jalapeño. Thinly slice the other half into rounds, removing the ribs and seeds if you prefer less heat. Zest and halve the lime. Slice the steak in half, making two 1/2-inch fillets.


Place the steak fillets in a medium bowl with the garlic, soy sauce, lime zest, 1½ teaspoons sugar, minced jalapeño (to taste), and a drizzle of oil. Season generously with salt and pepper. Turn the steak to evenly coat in the marinade.


Thinly slice the radishes. Peel and halve the cucumber lengthwise. Scoop out the seeds with a spoon, then thinly slice into half-moons. Toss both in a medium bowl with the white wine vinegar, ½ teaspoon sugar, and a large pinch of salt and pepper.


Heat a drizzle of oil in a large nonstick pan (or grill pan) over high heat. Add the steak. Sear about 2 minutes per side, until browned and slightly charred. HINT: The sugar on the glaze may burn a bit, but that’s ok! Char + caramelization = flavor!


Make the herb salad and serve: Pick the mint leaves off the stems. Tear any larger leaves in half. Discard the stems. Toss the leaves in a small bowl with a squeeze of lime, a large drizzle of oil, and as much sliced jalapeño as you like (careful, it’s spicy!). Season with salt and pepper. Thinly slice the Vietnamese-marinated steak, and serve on a bed of jasmine rice. Scatter the herb salad over the steak, and serve the quick pickled veggies on the side. Enjoy!