Soy-Glazed Steak

Name: Redev: Soy-Glazed Steak with Crunchy Pickled Veg Salad and Rice
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Grass-fed Sirloin Steak; 30 ML of Soy sauce; 15 Grams of Honey; 10 Grams of Ginger garlic paste; 15 ML of Apple cider vinegar; 2 Grams of Cayenne powder; 40 Grams of Spring onion; 1 Piece of Carrot; 2 Piece of Cucumber; 60 Grams of Red radish; 1 Tsp of Salt; 15 ML of Rice vinegar; 10 Grams of Sesame seeds; 15 ML of Sesame oil; 20 Grams of Gochujang; 1 Piece of Lime; 5 Grams of White sugar; 150 Grams of Jasmine rice; 300 ML of Water

with Crunchy Pickled Veg Salad and Rice

Simple to prepare and packed with umami!

790 Reviews

Cals 776 · Prot 55 · Carbs 110 · Fat 19

Family Friendly

30 min

Redev: Soy-Glazed Steak with Crunchy Pickled Veg Salad and Rice

Simple to prepare and packed with umami!

790 Reviews

Cals 776 · Prot 55 · Carbs 110 · Fat 19

Family Friendly

Ingredients

Steak

Grass-fed Sirloin Steak

400 Grams

Soy sauce 9*10*11*

30 ML

Honey

15 Grams

Ginger garlic paste

10 Grams

Apple cider vinegar

15 ML

Cayenne powder

2 Grams

Salad

Spring onion

40 Grams

Carrot

1 Piece

Cucumber

2 Piece

Red radish

60 Grams

Salt

1 Tsp

Rice vinegar

15 ML

Sesame seeds 3*

10 Grams

Sesame oil 3*9*

15 ML

Gochujang 9*

20 Grams

Lime

1 Piece

White sugar

5 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3248 / 776
Fats (g)	19
of which saturated (g)	5.9
Carbohydrates (g)	110
of which sugars (g)	17.6
Fibers (g)	7.9
Proteins (g)	55
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Boil rice

Rinse the jasmine rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from heat.
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.

2 Prep

Meanwhile, trim the spring onions.
Carefully slice them lengthways until you are left with thin strips.
Thinly slice the cucumber.
Chop the carrot, cucumber and radish into bite-sized, thin rounds.
In a salad bowl, combine a squeeze of lime juice with the sesame oil, Gochujang, rice vinegar and white sugar - this is your dressing.

Tip! Adding salt helps to draw out moisture from the cucumber and spring onion.

3 Salt

Toss the prepped veggies (saving some of the spring onions for garnish) in the dressing and allow to pickle.

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.
Fry them for 1-2 min on each side or until cooked to your liking.
Transfer the steaks to a plate.
Leave them to rest.

5 Glaze

Return the pan to a low heat.
Add the soy sauce, honey, ginger garlic paste, apple cider vinegar, 1 Tbsp oil and a pinch of cayenne pepper (spicy!), to taste.
Whisk for 1-2 min.
Once a thick glaze has formed, remove the pan from the heat.
Return the steaks to the pan.
Turn them in the glaze.
Set aside.