Sweet Thai Chili Steak with Zesty Rice and Roasted Broccoli

This Sweet Thai Chili Steak brings together tender ranch steak and a glossy, sweet-spicy pan sauce made with Thai chili sauce, ponzu, shallot, lime and butter. It’s a restaurant-quality meal you can whip up on a weeknight.

Alongside the steak, you’ll enjoy fluffy jasmine rice brightened with lime zest and cilantro, plus roasted broccoli with caramelized edges. Every bite is balanced, vibrant and deeply satisfying.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces. Halve, peel and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is 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 sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Remove pan from heat. Transfer steak to one side of a baking sheet.
4. Toss broccoli on opposite side of sheet from steak with a drizzle of oil, salt and pepper. Roast on top rack until steak is cooked through and broccoli is browned and tender, 10-12 minutes. Once steak is done, transfer to a cutting board to rest for 5 minutes.
5. Heat a drizzle of oil in the pan used for steak over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. Stir in stock concentrate, chili sauce, ponzu and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Thinly slice steak crosswise. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice, broccoli and steak between plates. Top steak with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Adjust cooking time based on thickness.

Is the dish gluten-free?

The recipe contains soy and wheat via ponzu sauce. Use tamari and a gluten-free chili sauce to make it gluten-free.

Can I make this ahead?

The sauce and rice can be prepared in advance, but the steak is best cooked fresh. Reheat gently to avoid overcooking.