Sweet & Tangy Soy-Glazed Steak

🥘 Ingredients

• black pepper
  ¼ tsp, pinch
• butter
  2 tbsp
• cooking oil
  1 tbsp
• garlic cloves
  2 clove
• garlic powder
  ½ tsp
• jasmine rice
  ½ cup
• ranch steak
  8 oz
• rice wine vinegar
  1 tbsp
• salt
  ¼ tsp, pinch, pinch
• sesame seeds
  1 tsp
• soy sauce
  2 tbsp
• sugar
  1 tbsp
• sugar snap peas
  5 oz
• water
  1¼ cups, ¼ cups
• yellow onion
  1 unit
• zucchini
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ½ cup, water: 1¼ cups, salt: ¼ tsp
2. 

   2

   While rice cooks, pat ranch steak dry with paper towels. Season all over with salt and black pepper .

   ranch steak: 8 oz, salt: pinch, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a small bowl , combine half rice wine vinegar , half soy sauce , water , and sugar . Stir until sugar dissolves.

   rice wine vinegar: 1 tbsp, soy sauce: 2 tbsp, water: ¼ cups, sugar: 1 tbsp
4. 

   4

   Heat cooking oil and butter in a large pan over medium-high heat. Add sugar snap peas , yellow onion , and zucchini . Cook, stirring occasionally, until browned and tender ⏱️ 4 minutes . Add garlic cloves and garlic powder . Season with salt and black pepper .

   cooking oil: 1 tbsp, butter: 2 tbsp, sugar snap peas: 5 oz, yellow onion: 1 unit, zucchini: 1 unit, garlic cloves: 2 clove, garlic powder: ½ tsp, salt: pinch, black pepper: pinch
5. 

   5

   Remove vegetables from pan and set aside. In the same pan, sear steak until cooked to your liking ⏱️ 3 minutes per side. Pour in the soy-vinegar sauce and cook until thickened ⏱️ 1 minute .
6. 

   6

   Fluff rice with a fork. Divide rice between plates, top with sliced steak and the vegetable jumble. Garnish with sesame seeds .

   sesame seeds: 1 tsp