Golden Sweet Thai Chili Sauce &Amp; Onion Supper with Weeknight Comfort

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

Fluffy jasmine rice is elevated with a fragrant scallion-ginger oil, rounding out this delicious and satisfying meal. Ready in under 30 minutes, it’s perfect for a busy weeknight.

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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

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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 all produce. Peel and mince the ginger. Trim and thinly slice the scallions, separating the whites from the greens. Halve, peel and thinly slice the onion. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Cut the broccoli into small florets.
2. In a small pot, combine the jasmine rice, 1¼ cups water (or 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 the rice cooks, pat the steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steak to a cutting board and wipe out the pan.
4. In a small microwave-safe bowl, combine the minced ginger, scallion greens, 2 tablespoons oil (4 tablespoons for 4 servings) and a pinch of salt. Cover the bowl with plastic wrap and microwave until fragrant, about 30 seconds. Stir and set aside.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add the scallion whites, onion, zucchini and broccoli. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the sweet soy glaze, sesame dressing, sweet Thai chili sauce and ¼ cup water (½ cup for 4 servings). Cook, stirring, until the sauce thickens, 1-2 minutes. Season with salt and pepper to taste.
6. Thinly slice the steak against the grain. Divide the steak, rice and vegetable stir-fry between plates. Drizzle any remaining sauce from the pan over the steak. Spoon the scallion-ginger oil over the rice as desired. Garnish with sesame seeds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or ribeye. Adjust cooking time as needed.

Can I make this dish gluten-free?

Check that your soy glaze and sesame dressing are gluten-free or substitute with tamari and a gluten-free dressing.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.