Vietnamese Marinated Sirloin Steak with Quick-Pickled Veggies and Jasmine Rice

This Vietnamese-inspired steak recipe brings together bold, electric flavors in a simple weeknight meal. A quick marinade of soy sauce, lime zest, garlic and jalapeño infuses the sirloin with savory depth and a gentle kick, while a side of crisp pickled radish and cucumber adds bright acidity to balance the richness.

Serve the sliced steak over fluffy jasmine rice, then finish with a fresh mint and jalapeño garnish for a pop of color and herbaceousness. It’s a balanced, satisfying dish that comes together in under 30 minutes-perfect for when you crave something vibrant and hearty.

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Ingredients

12 unit Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Brown SugarView ingredient guideLike ingredientDislike ingredient

1 unit Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 unit White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 unit MintView ingredient guideLike ingredientDislike ingredient

0.5 unit Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 unit Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 unit SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring ¾ cup water to a boil in a small pot. Mince garlic. Mince half the jalapeño (remove ribs and seeds for less heat). Thinly slice the other half. Zest the lime until you have ½ teaspoon zest, then cut the lime in half. Pick mint leaves from stems; discard stems.
2. Once water is boiling, add rice to the pot. Cover, lower heat and simmer until tender, 15-20 minutes. Keep covered until ready to serve.
3. Carefully cut each steak in half parallel to the cutting board to create two thin fillets. In a medium bowl, combine steak, garlic, soy sauce, lime zest, 2 teaspoons brown sugar, minced jalapeño (to taste) and a drizzle of oil. Season generously with salt and pepper. Toss to coat evenly.
4. Thinly slice radishes. Peel cucumbers, halve lengthwise, scoop out seeds with a spoon, then slice into thin half-moons. In another medium bowl, toss radishes, cucumbers, white wine vinegar, ½ teaspoon sugar and a large pinch of salt and pepper. Set aside to pickle.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak (reserve excess marinade in the bowl) and cook until browned, 2-3 minutes per side. Remove from pan and let rest a few minutes before thinly slicing against the grain.
6. In a small bowl, toss mint leaves, sliced jalapeño (to taste), a squeeze of lime and a large drizzle of oil. Season with salt and pepper. Divide rice between plates, top with steak, scatter mint mixture over the top and serve with pickled salad on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or ribeye work well, but adjust cooking time as needed.

Is this recipe gluten-free?

The recipe uses soy sauce, which contains wheat. Use tamari or coconut aminos for a gluten-free version.

How can I make this dish spicier?

Add the jalapeño seeds or include an extra jalapeño for more heat.