Seared Steaks & Ginger-Scallion Rice with Spicy Soy Pan Sauce & Snap Peas
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Seared Steaks & Ginger-Scallion Rice

with Spicy Soy Pan Sauce & Snap Peas

30 MIN
2 Servings
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    From the Test Kitchen

    Here, seared steaks are drizzled with a rich, savory-sweet pan sauce of soy glaze, sambal oelek, and butter, then served alongside crisp sautéed snap peas, plus a bed of aromatic rice to soak up all of the delicious flavors.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    ingredients
    Seared Steaks & Ginger-Scallion Rice with Spicy Soy Pan Sauce & Snap Peas
    Title
    • 2 Steaks
    • ½ cup Long Grain White Rice
    • 4 oz Sugar Snap Peas
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • ½ oz Salted Butter
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, sautéed aromatics, a big pinch of salt, and 1 cup of water. 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.

    Prepare & cook the snap peas
    2 Prepare & cook the snap peas

    Meanwhile, wash and dry the snap peas. Pull off and discard the tough string that runs the length of each snap pea pod. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared snap peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, whisk together the soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and all but a pinch of the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked rice and cooked snap peas. Top the steaks with the finished sauce. Garnish with the remaining togarashi. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, sautéed aromatics, a big pinch of salt, and 1 cup of water. 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.

    2 Prepare & cook the snap peas

    Meanwhile, wash and dry the snap peas. Pull off and discard the tough string that runs the length of each snap pea pod. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared snap peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Prepare & cook the snap peas
    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, whisk together the soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and all but a pinch of the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked rice and cooked snap peas. Top the steaks with the finished sauce. Garnish with the remaining togarashi. Enjoy!

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