Soy-Marinated Steak with Sesame Fried Rice and Quick-Pickled Cucumber

This Asian-inspired steak recipe features a tender ranch steak marinated in a savory blend of soy sauce, fish sauce, garlic and lemon, then seared to perfection. Topped with a spicy chili-lemon butter, it’s served over a bed of sesame fried rice studded with edamame and scallions. A quick-pickled cucumber adds a refreshing, tangy crunch that balances the richness of the dish.

Perfect for a weeknight dinner that feels special, this recipe comes together in under an hour. The marinade doubles as a flavor booster for the compound butter, while the fried rice gets its nutty aroma from toasted sesame seeds. Each bite is a harmony of umami, heat and brightness.

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Ingredients

1 tablespoon Fish SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Sushi RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place 2 tablespoons butter in a small microwave-safe bowl; let come to room temperature. Wash and dry all produce. Peel and mince garlic. Zest and quarter the lemon. Pat the steak dry with paper towels. In a medium bowl, combine half the garlic, half the fish sauce, half the soy sauce, a drizzle of oil and a squeeze of lemon juice. Add the steak and stir to coat evenly. Set aside to marinate.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. While the rice cooks, trim and thinly slice the cucumber into rounds. Trim and thinly slice the scallions, separating the white parts from the green parts. In a medium bowl, combine the cucumber, scallion greens, vinegar, ½ teaspoon sugar and ½ teaspoon salt. Set aside to pickle.
4. To the bowl with softened butter, add the lemon zest, remaining fish sauce and Korean chili flakes to taste. Stir to combine, then form into two equal portions. Refrigerate until firm.
5. Heat a drizzle of oil in a large pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Discard the marinade. Add the steak to the pan and cook to desired doneness, 3-6 minutes per side. Transfer the steak to a cutting board and tent with foil to keep warm. Wipe out the pan.
6. Once the rice is done, heat a large drizzle of oil in the same pan over medium-high heat. Add the edamame, scallion whites, half the sesame seeds and remaining garlic. Cook until browned and fragrant, 1-2 minutes. Add the rice, breaking up any clumps and cook undisturbed until the rice begins to crisp, 2-3 minutes. Stir in the remaining soy sauce and cook for 1-2 minutes more. Season with salt and pepper if needed.
7. Slice the steak against the grain. Divide the rice between shallow bowls, top with the steak and add a portion of chili-lemon butter. Sprinkle with remaining sesame seeds. Serve with the pickled cucumber (drained) and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank or ribeye. Adjust cooking time based on thickness.

Is there a substitute for fish sauce?

You can use soy sauce or tamari for a similar umami flavor, but the taste will be slightly different.

Can I make this dish gluten-free?

Use tamari instead of soy sauce and ensure all other ingredients are gluten-free. The recipe as written contains wheat.