Lemongrass Ponzu Steak with Rice and Pickled Cucumber Salad

This Southeast Asian-inspired steak dish brings together bold, fresh flavors in just 30 minutes. A tangy lemongrass and ponzu glaze coats perfectly seared ranch steak, served over fluffy jasmine rice. On the side, a quick-pickled carrot and cucumber salad adds crunch and brightness, while crispy fried onions provide the perfect finishing touch.

Whether you’re looking for a speedy weeknight dinner or a dish to impress, this recipe delivers restaurant-quality results with minimal effort. The balance of savory, tangy and sweet flavors will have everyone asking for seconds.

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Ingredients

1 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Quarter the lime. Trim and halve the cucumber lengthwise, then thinly slice crosswise on a diagonal. Roughly chop the cilantro. In a small bowl, combine the sweet Thai chili sauce, ponzu sauce, half the lemongrass puree, half the garlic powder and juice from one lime wedge (use all the lemongrass puree and juice from two lime wedges for 4 servings). Set aside.
3. In a medium microwave-safe bowl, combine the shredded carrots, rice wine vinegar, 1 teaspoon water, 1 teaspoon sugar and a pinch of salt (2 teaspoons water and 2 teaspoons sugar for 4 servings). Cover with plastic wrap and microwave for 30-60 seconds. Set aside to pickle, stirring occasionally.
4. Pat the ranch steak dry with paper towels and season all over with the remaining garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, reduce heat and cover the pan. Transfer steak to a cutting board to rest.
5. Drain the pickled carrots and return them to the bowl. Stir in the sliced cucumber and half the chopped cilantro.
6. Fluff the rice with a fork. Thinly slice the steak against the grain. Divide the rice and salad between plates. Top the rice with sliced steak, squeeze a lime wedge over each portion and spoon the lemongrass ponzu sauce over the steak. Garnish with crispy fried onions and remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time accordingly.

Can I make this dish ahead of time?

The rice and pickled salad can be prepared in advance. Cook the steak fresh just before serving for best texture.

What can I use instead of ponzu sauce?

A mix of soy sauce and lime juice with a pinch of sugar can mimic ponzu’s tangy flavor.