Description
This Spicy Flank Steak with Jasmine Rice features tender marinated flank steak paired with vibrant vegetables, all served over fluffy jasmine rice. Quick to prepare and bursting with Asian-inspired flavors, it’s an ideal choice for a satisfying weeknight dinner.
Ingredients
Scale
- 1 lb (450g) flank steak, thinly sliced against the grain
- 2 cups jasmine rice
- 4 cups water or beef broth
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear (about 2-3 minutes).
- In a medium saucepan, combine the rinsed rice and 4 cups of water or beef broth.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Turn off the heat and let the rice sit, covered, for another 10 minutes. Fluff with a fork and set aside.
- In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, chili paste, ground black pepper, paprika, cumin, and a pinch of salt.
- Mix well to coat the steak evenly. Marinate for at least 15-30 minutes at room temperature or up to 2 hours in the refrigerator.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated steak in a single layer (cook in batches if necessary) and sear for 2-3 minutes on each side until browned and cooked to your desired doneness.
- Remove the steak and cover with aluminum foil to keep warm.
- In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion is translucent.
- Add sliced red and green bell peppers and stir-fry for another 3-4 minutes until tender but crisp.
- Return the cooked steak to the skillet, stir to combine, and heat through for an additional 1-2 minutes.
- Place a generous scoop of jasmine rice on each plate.
- Top with the spicy steak and vegetable mixture, including the juices from the skillet.
- Garnish with chopped green onions and sesame seeds, if desired.
- Serve immediately, optionally with a side of steamed broccoli or a fresh salad.
Notes
- Adjust the amount of chili paste to your heat preference.
- For added flavor, consider marinating the steak overnight.
- This dish pairs well with a variety of vegetables; feel free to substitute or add your favorites.
- Prep Time: 30 minutes
- Cook Time: 25 minutes