Past Recipes
Seared Steak

Seared Steak over Coconut-Lime Rice with Szechuan Sauce

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This refreshing spin on Chinese takeout couldn’t be simpler. Ground Szechuan peppercorns add aromatic, floral notes to a quick pan sauce without the heat (normally added with spicy chiles). It punches up slices of seared steak and coconut rice that's studded with crunchy carrots and red cabbage.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 500
  • Protein 35g
  • Total Carb 50g
  • Total Fat 17g

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

Ingredients & Equipment

What we send

  • coconut milk
    • 1 can
    • coconut milk
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • lime
    • 1
    • lime
  • scallion
    • 1
    • scallion
  • steaks
    • 2
    • steaks
  • cornstarch
    • 1 tablespoon
    • cornstarch
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • ground Szechuan peppercorns
    • 1/2 teaspoon
    • ground Szechuan peppercorns
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • shredded carrots
    • 3/4 cup
    • shredded carrots

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook coconut rice

    Cook coconut rice

    Open coconut milk and pour into a small pot. Add rice, ⅓ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, 14-16 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. If you have a zester and want to infuse your rice with even more flavor, zest up to ½ lime, then halve. Set aside 1 half for rice; cut remainder into wedges for serving. Trim and discard scallion root. Mince scallion whites and light greens; thinly slice dark greens crosswise on a diagonal, keeping separate.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest. Wipe pan clean for the next step.

  4. Make Szechuan sauce

    Make Szechuan sauce

    While steaks sear, in a medium bowl, whisk together cornstarch, soy sauce, Szechuan pepper (feel free to use less), and 1 cup water until smooth. Return pan from steaks to medium-high heat with ½ tablespoon canola oil. When oil is shimmering, add scallion whites and light greens and cook, stirring, until fragrant, 1 minute. Stir in sauce and simmer until thickened, 1 minute more. Remove pan from heat.

  5. Finish coconut-lime rice

    Finish coconut-lime rice

    Fluff coconut rice with a fork and transfer to a large bowl, along with cabbage, carrots, lime zest (if using), scallion dark greens, and juice of ½ lime (or start with a little, taste, and add more as desired). Stir to combine, then taste and add salt and black pepper as desired.

  6. Plate seared steak and rice

    Plate seared steak and rice

    Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Divide coconut-lime rice and vegetables between serving plates, then top with sliced steak. Drizzle over Szechuan sauce. Serve with lime wedges for squeezing over. Enjoy!

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