Past Recipes
Soy-Glazed Steak

Soy-Glazed Steak with Carrot, Edamame, and Avocado Salad

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We’ve stirred and sampled our fair share of marinades and sauces, but the sticky, sweet-salty blend Chef Elana developed for this recipe is hands-down one of our favorites. Soy, honey, and Sriracha-glazed steak in a brown rice bowl? We’re sold. Plus, we can’t get enough of the creamy avocado, edamame, and roasted carrot medley.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 820
  • Protein 43g
  • Total Carb 91g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    • 12 ounces
    • carrots
  • edamame
    • 1/4 cup
    • edamame
  • gluten-free soy sauce
    • 4 packets
    • gluten-free soy sauce
  • Sriracha
    • 1 packet
    • Sriracha
  • avocado
    • 1
    • avocado
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • steaks
    • 2
    • steaks
  • scallions
    • 2
    • scallions
  • honey
    • 1 packet
    • honey
  • brown rice
    • 3/4 cup
    • brown rice

What You’ll Need

  • kosher salt
  • canola oil
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients and Make Vinaigrette

    Prepare Ingredients and Make Vinaigrette

    Bring a medium pot of water to a boil over high heat. Rinse carrots and cut crosswise on a diagonal into ¼-inch slices (this creates more surface area for even cooking). Rinse scallions, trim and discard roots, and thinly slice. In a large bowl, whisk together rice wine vinegar, 2 packets soy sauce, half of honey, ¼ teaspoon salt, and pepper. Save remaining soy sauce and honey for Step 6.

  2. Cook Carrots

    Cook Carrots

    Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add carrots and season with ¼ teaspoon salt and pepper as desired. Cook until tender, 8-10 minutes. Then, add to bowl with vinaigrette, reserving pan for cooking steaks. 

  3. Cook Rice

    Cook Rice

    While carrots cook, season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Then, drain and return to pot, off heat (kitchen hack: unlike white rice, brown rice yields the best results when drained after cooking, like pasta).

  4. Sear Steaks

    Sear Steaks

    While rice cooks, pat steaks dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in pan from carrots over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes, leaving behind any juices in pan to make sauce.

  5. Finish Salad

    Finish Salad

    Once rice is cooked and drained, add to bowl with carrots and vinaigrette. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into 1-inch pieces and add to bowl with vinaigrette along with edamame and scallions. Gently stir to combine.


  6. Make Sauce and Plate Steak

    Make Sauce and Plate Steak

    Add Sriracha (skip or use half for less heat), remaining soy sauce, and remaining honey to pan from steak, off heat. Stir to fully combine, scraping up any browned bits from pan. Cut steaks against the grain into ¼-inch slices and add to pan with sauce. Toss to fully coat. Serve soy-glazed steak alongside carrot, edamame, and avocado salad. Dig in! 

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

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