Soy-Glazed Rib-Eye Steak with Zucchini Stir-Fry and Jasmine Rice

This stir-fry is a flavor explosion! The star of the show is a perfectly seared rib-eye steak, sliced and drizzled with a glossy soy glaze that gets a kick from sweet chili sauce and a nutty sesame dressing. Topped with crunchy sesame seeds, it’s served alongside a colorful stir-fry of zucchini, onion and scallions.

Fluffy jasmine rice is elevated with an aromatic scallion-ginger oil, making every bite a delicious balance of savory, sweet and fresh. Ready in about 35 minutes, this dish is perfect for a weeknight dinner that feels special.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Halve, peel and thinly slice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
2. In a small pot, combine 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. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
4. In a small microwave-safe bowl, combine ginger, scallion greens, 2 TBSP oil (4 TBSP for 4 servings) and a pinch of salt. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Stir and set aside.
5. Heat a large drizzle of oil in pan used for steak over medium-high heat. Add scallion whites, onion and zucchini. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in sweet soy glaze, sesame dressing, chili sauce and ¼ cup water (½ cup for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes. Season with salt and pepper to taste.
6. Thinly slice steak against the grain. Divide steak, rice and zucchini stir-fry between plates in separate sections. Drizzle any remaining sauce from pan over steak. Spoon as much scallion-ginger oil over rice as you like. Garnish with sesame seeds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with sirloin or flank steak. Adjust cooking time accordingly.

What can I use instead of sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

Is this recipe gluten-free?

The sweet soy glaze and sesame dressing contain wheat, so it is not gluten-free. Use tamari and gluten-free dressing to adapt.