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Spicy Glazed Beef & Snow Peas
with Rice & Sesame Seeds
25 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
Tender bites of beef, snow peas, and poblano pepper are quickly brought together with an irresistible sauce of sweet hoisin, spicy sambal, and more to create this dish. It's served over a bed of white rice to catch all of the saucy bites.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Flank Steaks
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½ cup Long Grain White Rice
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4 oz Snow Peas
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2 Tbsps Hoisin Sauce
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2 Scallions
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¼ cup Cornstarch
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1 Tbsp Sambal Oelek
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3 Tbsps Asian-Style Sautéed Aromatics
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1 tsp Black & White Sesame Seeds
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3 Tbsps Soy Glaze
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1 Poblano Pepper
time-saving
tips & techniques
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, 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 the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings, if desired). Cut the scallions into 1-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy glaze, hoisin sauce, 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.
3
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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.
4
Cook the vegetables & serve your dish
To the pan of reserved fond, add the sautéed aromatics (carefully, as the liquid may splatter). Heat on medium-high until hot. Add the sliced pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Add the halved peas and scallion pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. 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 cooked rice topped with the sliced steaks and cooked vegetables. Garnish with the sesame seeds.
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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 the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings, if desired). Cut the scallions into 1-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy glaze, hoisin sauce, 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.
3
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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.
4
Cook the vegetables & serve your dish
To the pan of reserved fond, add the sautéed aromatics (carefully, as the liquid may splatter). Heat on medium-high until hot. Add the sliced pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Add the halved peas and scallion pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. 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 cooked rice topped with the sliced steaks and cooked vegetables. Garnish with the sesame seeds.
Tips from Home Chefs