Ginger Garlic Steak & Rice
A weeknight friendly rice bowl.
Ethan ChlebowskiIngredients
Ginger garlic steak
- Flat iron steak180 g1/3 lb
- Salt5 g1%
- Garlic5 cloves
- Fresh ginger1” knob
- Cooking oila drizzle
- Hoisina spoonful10 g
Rice & garnishes
- Cooked riceone portion
- Scallions, thinly sliced
- Sesame Seeds
Method
Step 1: Start the rice & slice the steak
Cook a portion of rice with your desired method. While the rice , you should be able to finish the steak portion of this recipe.
Slice the steak against the grain into thin slices. This is easier with a sharp knife and/or a partially frozen steak — toss it in the freezer for ~30 minutes to firm up the meat if you’re having trouble slicing.
You want very thin slices (1/16”/2mm) that will cook quickly and won’t be chewy in the final product.
Step 2: Make the ginger garlic paste; massage into steak.
Using a mortar & pestle (or food processor), pound together the garlic, ginger, and salt until a smooth paste forms.
Add the paste to the thinly sliced beef and massage into the meat to evenly distribute the aromatics.
You can do this ahead of time and allow the meat to marinate for up to 48 hours.
Step 3: Sear the beef; finish with hoisin
Preheat a wok or griddle over high heat until smoking. Add a drizzle of oil, then the seasoned beef to or until and lightly charred in spots.
When the steak is almost all the way cooked through, add a spoonful of hoisin. Turn off the heat and toss to glaze the meat. Taste and adjust with more salt or hoisin if desired.
Step 4: Plate & serve
Add a portion of rice to a bowl. Top with the finished ginger garlic beef, and garnish with scallions and sesame seeds. Enjoy.
“Although this is a very simple recipe, the aromatic garlic and ginger pack an aromatic punch, and the hoisin adds umami and juiciness to the beef. When you serve this over rice, you get a super satisfying, filling meal.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 1 servings
FAQ
Do I have to use flatiron steak?
You can use any steak cut you want, although slightly fattier cuts work better. Try ribeye, NY strip, skirt, flank, or denver steak. Just make sure to slice against the grain for tender bites on the rice bowl.
What if I don’t have hoisin?
Hoisin adds , , and to the meat. You could substitute it with oyster sauce or a combination of soy sauce and honey. For a alternative, a squeeze of sriracha would also work.