Hoisin-Glazed Bavette Steak with Scallion Rice and Ponzu Green Beans

This hoisin-glazed bavette steak is a quick and flavorful dinner that brings together sweet, tangy and spicy elements. The steak is seared then roasted with a glossy hoisin glaze, resulting in a caramelized crust and juicy interior. Served alongside scallion rice, ponzu-tossed green beans and a drizzle of sriracha mayo, every bite is a delicious balance of flavors.

Perfect for a busy weeknight, this recipe uses simple ingredients and comes together in about 35 minutes. The glaze doubles as a marinade and finishing sauce, ensuring the steak is packed with savory-sweet goodness. Pair it with the fragrant rice and crisp-tender green beans for a complete meal that feels special but is easy to prepare.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 450°F. Trim and thinly slice scallions, separating white and green parts. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, ¼ teaspoon garlic powder and 1 tablespoon water. Microwave until warm, about 30 seconds.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Sear steak, turning occasionally, until browned on all sides, 4-8 minutes. Transfer steak to one side of a baking sheet.
4. On the other side of the sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until steak is cooked through and green beans are tender, 10-12 minutes. During the last 3-5 minutes, remove sheet from oven and carefully pour half the hoisin glaze over the steak, turning to coat. Return to oven until glaze is tacky. Transfer steak to a cutting board and let rest at least 5 minutes.
5. In a small bowl, combine mayonnaise, remaining garlic powder to taste and sriracha. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Slice steak thinly against the grain. Divide rice, green beans and steak among plates. Drizzle steak with remaining hoisin glaze. Drizzle everything with sriracha mayo to taste. Garnish with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin can be substituted. Adjust cooking time as needed for thickness.

What can I use instead of ponzu sauce?

A mix of soy sauce and lemon juice (about 2:1 ratio) works as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.