Spicy Steak and Edamame Stir-Fry with Gochujang Aioli

This hearty stir-fry comes together fast for a fresh and filling meal that’s loaded with colorful veggies. You’ll sizzle up zucchini, edamame, cabbage and carrots in a sweet soy-chili sauce, then serve over a bed of fluffy rice.

Drizzle savory-spicy-sweet gochujang mayo atop and finish with a sprinkle of scallion greens for a zippy finale. Perfect for a quick weeknight dinner that feels special.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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 to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.
4. Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Stir sweet soy glaze, chili sauce and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
6. Fluff rice with a fork. Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute chicken, shrimp or tofu. Adjust cooking time accordingly.

What can I use instead of gochujang aioli?

Mix mayonnaise with gochujang paste and a splash of lime juice for a similar flavor.

How do I store leftovers?

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