Hoisin and Ponzu Steak

Succulent steak and sweet vegetables combine in this delicious Chinese Japanese fusion meal

For some extra vegetables, steam snow peas in the microwave with soy sauce.

Blue Apron recipe #73
Title image from media.blueapron.com
Preparation time
1 hour
Makes
2 servings
Category
Dinner
Tags
blueapron, dinner, gluten-free, meat
2
flat iron steaks
3/4 cup
jasmine rice
2
carrots
1
garlic cloves
1 bunch
spring onion
1
lime
2 Tbsp
butter
1 Tbsp
cornflour
2cm piece
ginger
1/8 cup
hoisin sauce
1/8 cup
ponzu sauce
  1. Preheat the oven to 240°C (475°F) and remove steaks from refrigerator to bring to room temperature. Prepare the fresh produce: peel the carots and quarter lengthwise, then cut into short pieces; finely chop the garlic and ginger; discard the roots of the spring onions, thinly slicing the white bottoms and cutting the green tops into angled 2cm pieces; quarter the lime.
  2. Place carrots onto a baking sheet, drizzling with oil and seasoning with salt and pepper. Toss to coat, then arrange into a single layer and roast for 20 minutes.
  3. Heat 1 tsp of olive oil on medium-high until hot, then add garlic, ginger, and white spring onion bottoms. Cook, stirring frequently, for 2 minutes, thne add rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high, then cover and reduce heat to low. Cook for 12 minutes, until water has been absorbed and rice is tender. Fluff with a fork.
  4. Pat the steaks dry with paper towels, then season with salt and pepper, and coat with cornflour. Heat 1 Tbsp of oil in a pan on high, then add the coated steaks. Cook for 5 minutes a side, then transfer to serving dish with the roasted carrots. Leave fond in pan.
  5. Add 1/8 cup of water to the fond pan, then heat on medium until hot, stirring frequently. Add hoisin and ponzu sauces, and half the butter. Cook, stirring frequently for 2 minutes.
  6. Add remaining butter to pot of rice. Stir until melted, then transfer to the serving dish. Top the steak and carrots with the hoisin-ponzu glaze and garnish with the green tops of the spring onions. Serve with lime wedges.