Ginger Garlic Steak & Rice
A weeknight friendly, high protein rice bowl.
By Ethan ChlebowskiAlthough 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 Chlebowski
Ingredients
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 browned and lightly 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.
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