Soy-Glazed Steak

with Cucumber Salad and Rice
Simple to prepare and packed with umami!
1,429 Reviews
Cals 592 · Prot 49 · Carbs 73 · Fat 12
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Soy-Glazed Steak with Cucumber Salad and Rice
Simple to prepare and packed with umami!
1,429 Reviews
Cals 592 · Prot 49 · Carbs 73 · Fat 12
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak
Rump steak
400 Grams
Vegetable oil
1 Tbsp
Soy sauce 9*
20 ML
Honey
15 Grams
Salad
Spring onion
40 Grams
Cucumber
2 Piece
Salt
1 Tsp
Rice vinegar
15 ML
Sesame seeds 3*
10 Grams
Chipotle powder
2 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Allergens

*9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Trim the spring onions and carefully slice them lengthways until you are left with thin strips. Thinly slice the cucumber.
Salt

2 Salt

Place the cucumber and spring onion in a sieve in the sink and sprinkle with salt. Toss and leave to rest until step 6.
Tip! Adding salt helps to draw out moisture from the cucumber and spring onion.
Boil rice

3 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Tip! The trick to perfect rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, until the water runs clear.
Fry steak

4 Fry steak

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 1-2 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest.
Glaze

5 Glaze

Return the pan to a low heat. Add the soy sauce and honey and whisk for 1-2 min. Once a thick glaze has formed, remove the pan from the heat. Return the steaks to the pan and turn them in the glaze. Set aside.
Toss salad

6 Toss salad

Firmly squeeze the cucumber and spring onion to release any excess liquid. Toss the cucumber and spring onion, in a bowl, with the rice vinegar, sesame seeds and a pinch of chipotle powder (spicy!). Slice the steak finely. Serve the steak over the rice with the cucumber salad to the side.
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