Wednesday, March 19, 2014

Date Night Dinner: Five-Spiced Steak with Stir-Fried Brown Rice

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Continuing my week of Blue Apron Recipes, we enjoyed some delicious steaks in this week's basket!  John and I were both late at work on Friday (I know, on a FRIDAY!).  But that made Blue Apron all the better.  Unfortunately, this recipe had a good amount of chopping.  And you know how John has all those perfect knife skills?  Well, they take forever. 

So, I set him to work making the brown rice and seasoning the steaks. I did the cuts - which means they weren't perfect, but we did get on the table in 45 minutes!  There is something great about working in the kitchen with the person that you love. Now, let's talk about something almost as exciting as steaks - my birthday!  My birthday is tomorrow and I'm turning...wait for it...28! 

This year, our company is doing something really awesome and giving you your birthday off as a free vacation day!  But, you have to use it ON your birthday.  So tomorrow, I'm looking forward to making my own birthday cake, playing in the kitchen, and hanging out with John. In fact, tonight, we're going to celebrate with margaritas since I don't have to worry about getting up tomorrow, maybe I'll even have 2 (yes, I'm a cheap date)!  Pretty much all my favorite things, I couldn't imagine a better way to celebrate being 28. 
Five-Spiced Steak with Stir-Fried Brown Rice (from Blue Apron)
Serves:  2
3/4 cup brown rice
2 5-ounce hanger steaks
1 tablespoon Chinese Five-Spice powder
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons olive oil, divided
2 scallions, sliced
2 cloves garlic, minced
2 ounces mung bean sprouts
1 1-inch piece ginger, diced
1 carrot, diced
1 lime, zested and juiced
3 ounces snow pea tips (or snow peas)
2 tablespoons soy sauce
2 teaspoons sesame oil

Cook the rice according to package directions and fluff with a fork, set aside.   Bring the steaks to room temperature and season with Chinese Five-Spice powder, salt, and pepper.  In a large skillet, heat one tablespoon of olive oil and add the steaks.  Cook 5-7 minutes on each side, to your preferred doneness.  Remove the steaks and tent them with aluminum foil to keep them warm.  Then, add the remaining olive oil.  Once heated, add the white parts of the scallions, garlic, mung bean sprouts, ginger, carrot, lime zest, and snow pea tips.  Cook 3-5 minutes, until carrots are slightly softened.  Add rice, soy sauce, and sesame oil.  Stir well until all combined and warmed through.  Then, stir in the lime juice and remove from the heat. 

Place rice on each plate and slice steaks.  Arrange steak over the plates and top with green part of the scallions.  Serve immediately.

Until the next time my oven is on...



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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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