Hoisin & Ponzu Steaks with Roasted Carrots & Garlic-Ginger Rice

Hoisin & Ponzu Steaks

with Roasted Carrots & Garlic-Ginger Rice

35 MIN
4 Servings
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From the Test Kitchen

These steaks get a lift from a pan sauce made with savory-sweet hoisin sauce and citrusy ponzu––a beloved Japanese condiment. For more dynamic flavor, we're serving the steaks with a side of rice cooked with a classic trio of aromatics: garlic, ginger, and scallions.

Get Cooking
  • Nutrition
  • Calories
    680 Cals (est.)
Hoisin & Ponzu Steaks with Roasted Carrots & Garlic-Ginger Rice
  • 2 10-Oz New York Strip Steaks
  • 1 cup Long Grain White Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Tbsps Butter
  • ¾ lb Green Beans
  • ¾ lb Carrots
  • 1 Piece Ginger
  • ¼ cup Hoisin Sauce
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Apple Cider Vinegar

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Roast the carrots & green beans

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted carrots. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots & green beans
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the steaks
Make the pan sauce
5 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add the hoisin sauce, ponzu sauce, vinegar, and half the butter. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

Add the remaining butter to the pot of cooked rice; stir until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished rice and roasted carrots and green beans. Top the steaks with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish