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Seared Steaks & Ginger-Scallion Rice
with Spicy Soy Pan Sauce & Snow Peas
30 MIN
+$10.99/serving
2 Servings
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 snow peas, plus a bed of aromatic rice to soak up all of the delicious flavors.
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NutritionPER SERVING
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Calories1310 Cals (est.)
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fresh
ingredients
Title
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2 8-Oz Pasture-Raised Tenderloin Steaks
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½ cup Long Grain White Rice
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2 Tbsps Soy Glaze
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1 Tbsp Rice Vinegar
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3 Tbsps East Asian-Style Sautéed Aromatics
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1 oz Salted Butter
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1 Tbsp Sesame Oil
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4 oz Snow Peas
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Tbsp Sambal Oelek
step-by-step
instructions
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 snow peas
Meanwhile, wash and dry the snow peas. If desired, remove the tough strings. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the snow 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.
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 both 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 6 to 8 minutes per side 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.
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 snow peas. Top the steaks with the finished sauce. Garnish the snow peas with the remaining togarashi. Enjoy!
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 snow peas
Meanwhile, wash and dry the snow peas. If desired, remove the tough strings. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the snow 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.
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 both 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 6 to 8 minutes per side 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.
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 snow peas. Top the steaks with the finished sauce. Garnish the snow peas with the remaining togarashi. Enjoy!
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