Soy-Glazed Steak

with Cucumber Salad and Rice

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Instructions

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1 Prep

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

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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.

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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.

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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.

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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. 

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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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Simple to prepare and packed with umami!

Cooking Time: 30 min

Cals 612 · Prot 53 · Carbs 79 · Fat 14

Dairy-Free

Ingredients

Number of people

Steak

Beef rump 400 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Honey 20 Grams

Salad

Spring onion 40 Grams
Cucumber 2 Pieces
Salt 1 Tsp
Rice vinegar 15 ML
Sesame seeds 10 Grams
Chipotle powder 2 Grams

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Simple to prepare and packed with umami!

Cooking Time: 30 min

Cals 612 · Prot 53 · Carbs 79 · Fat 14

Dairy-Free

Instructions

photo

1 Prep

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

photo

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.

photo

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.

photo

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.

photo

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. 

photo

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Steak

Beef rump 400 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Honey 20 Grams

Salad

Spring onion 40 Grams
Cucumber 2 Pieces
Salt 1 Tsp
Rice vinegar 15 ML
Sesame seeds 10 Grams
Chipotle powder 2 Grams

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
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