Steak & Tempura Green Beans with Maple-Soy Pan Sauce & Aromatic Rice

Steak & Tempura Green Beans

with Maple-Soy Pan Sauce & Aromatic Rice

35 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, maple syrup, and butter, then served alongside crispy tempura-fried green beans and scallions, plus a bed of aromatic rice to soak up all of the delicious flavors.
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    • Nutrition
      PER SERVING
    • Calories
      930 Cals (est.)
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    fresh
    ingredients
    Steak & Tempura Green Beans with Maple-Soy Pan Sauce & Aromatic Rice
    Title
    • 2 Steaks
    • ½ cup Long Grain White Rice
    • 2 Scallions
    • 6 oz Green Beans
    • 2 Tbsps Soy Glaze
    • ½ cup Tempura Mix
    • 1 Tbsp Rice Vinegar
    • 1½ Tbsps Spicy Maple Syrup
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 oz Salted Butter
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Cut the scallions into 1-inch pieces. In a bowl, whisk together the soy glaze, maple syrup, vinegar, and 2 tablespoons of water.

    Cook & finish the rice
    2 Cook & finish 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. Add the sautéed aromatics; stir to combine. Cover to keep warm

    Make the tempura vegetables
    3 Make the tempura vegetables

    Meanwhile, in a large bowl, whisk together the tempura mix, togarashi, and 1/3 cup of cold water. Season with salt and pepper. Add the green bean pieces and scallion pieces; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, carefully add the coated green beans and scallions in an even layer (letting any excess batter drip off). Cook, without stirring, 3 to 4 minutes, or until golden brown. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown on all sides. Transfer to a paper towel-lined plate and immediately season with salt. Rinse and wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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 finished rice and tempura vegetables. Top the steaks with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Cut the scallions into 1-inch pieces. In a bowl, whisk together the soy glaze, maple syrup, vinegar, and 2 tablespoons of water.

    2 Cook & finish 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. Add the sautéed aromatics; stir to combine. Cover to keep warm

    Cook & finish the rice
    Make the tempura vegetables
    3 Make the tempura vegetables

    Meanwhile, in a large bowl, whisk together the tempura mix, togarashi, and 1/3 cup of cold water. Season with salt and pepper. Add the green bean pieces and scallion pieces; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, carefully add the coated green beans and scallions in an even layer (letting any excess batter drip off). Cook, without stirring, 3 to 4 minutes, or until golden brown. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown on all sides. Transfer to a paper towel-lined plate and immediately season with salt. Rinse and wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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 finished rice and tempura vegetables. Top the steaks with the finished sauce. Enjoy!

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