Szechuan Glazed Rib Eye Steak with Sesame Ginger Rice and Pickled Radishes

This Szechuan-glazed rib-eye steak is a perfect weeknight dinner that comes together in under 45 minutes. The steak is seared to perfection, then roasted with a spicy-sweet Szechuan paste that creates a delicious crust. Paired with fluffy jasmine rice, crisp sautéed vegetables and tangy pickled radishes, this dish is a flavor explosion.

The sesame ginger crunch adds a delightful texture, while the umami ginger sauce ties everything together. Whether you’re cooking for family or impressing guests, this recipe is sure to become a favorite.

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Ingredients

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

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

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

8 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. 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, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and slice radishes into ¼-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Trim and remove strings from snap peas (snap off the stem end with your fingers and gently pull like you would a zipper).
3. In a small microwave-safe bowl, combine radishes, vinegar, ¼ tsp turmeric, 2 TBSP water, 2 tsp sugar and a pinch of salt (½ tsp turmeric, 4 TBSP water and 4 tsp sugar for 4 servings). Cover with plastic wrap and microwave for 1 minute. Stir and set aside to pickle.
4. Pat steak very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook until browned but not yet cooked through, 2-3 minutes per side. TIP: If steak has a layer of fat on one side, use tongs to flip meat and sear until fat is rendered and crispy. Turn off heat; transfer steak to a baking sheet. Wipe out pan. Brush Szechuan paste all over steak. Roast on top rack until cooked to desired doneness, 8-12 minutes. Transfer steak to a cutting board to rest for at least 5 minutes.
5. While steak roasts, heat a large drizzle of oil in pan used for steak over medium-high heat. Add cabbage and carrot mix and snap peas; cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Turn off heat; stir in scallion whites and 1 TBSP butter (2 TBSP for 4 servings).
6. Fluff rice with a fork; stir in scallion greens and half the sesame ginger crunch (all for 4 servings). Slice steak against the grain. Divide steak, veggies and rice between plates. Serve with pickled radishes (draining first) and umami ginger sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or strip steak, but adjust cooking time accordingly.

What can I use instead of Szechuan paste?

You can mix hoisin sauce with chili garlic sauce for a similar sweet-spicy flavor.

How do I store leftovers?

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