Past Recipes
Steak Stir-Fry

Steak Stir-Fry with Zucchini, Basil, and Brown Rice

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Stir-fry is one dish that we find ourselves making whenever we need a quick, satisfying, and totally delicious dinner. In this hearty steak and zucchini version, Chef Elana took inspiration from one of her favorite meals growing up: her mom’s saucy stir-fry over brown rice. Scallion, ginger, and garlic add even more depth to this dish, which is topped with crunchy cashews.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 710
  • Protein 43g
  • Total Carb 69g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • brown rice
    • 3/4 cup
    • brown rice
  • oyster sauce
    • 3 tablespoons
    • oyster sauce
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • basil
    • 1/2 ounce
    • basil
  • garlic
    • 1 clove
    • garlic
  • roasted salted cashews
    • 3 tablespoons
    • roasted salted cashews
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • soy sauce
    • 2 packets
    • soy sauce
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • steaks
    • 2
    • steaks
  • ginger
    • 1/4 ounce
    • ginger
  • zucchini
    • 12 ounces
    • zucchini

What You’ll Need

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

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to a boil over high heat—this brown rice is boiled like pasta, so don't worry about the amount of water. Rinse basil and thinly slice leaves, discarding stems. Rinse zucchini and quarter lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Trim and discard skin of ginger. Mince garlic.

  2. Cook Brown Rice

    Cook Brown Rice

    Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat.

  3. Stir-Fry Zucchini

    Stir-Fry Zucchini

    While rice cooks, heat sesame oil in a medium pan over medium-high heat. When oil is shimmering, add zucchini and cook, stirring frequently, until golden brown and just tender, about 5 minutes. Season with ⅛ teaspoon salt and black pepper as desired. Transfer zucchini to a plate, reserving pan for searing steaks, and cover with foil to keep warm.

  4. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Return pan from zucchini to medium heat with 1 tablespoon canola oil. When oil is shimmering, add steaks and sear until browned and medium rare, 7-9 minutes per side. Transfer steaks to cutting board, reserving any juices in pan, and set aside to rest. Return pan to medium heat with ½ tablespoon canola oil.

  5. Make Stir-Fry Sauce

    Make Stir-Fry Sauce

    When oil is shimmering, add crushed red pepper (skip or use half for less heat), whole ginger knob, and garlic to pan. Cook, stirring frequently, until fragrant, about 1 minute. Then, stir in rice wine vinegar, soy sauce, and oyster sauce to combine. Simmer sauce until thickened and slightly reduced, 2-3 minutes more. Meanwhile, cut steaks against the grain into ¼-inch slices.

  6. Finish and Plate Steak Stir-Fry

    Finish and Plate Steak Stir-Fry

    Once sauce is reduced, remove pan from heat, and remove and discard ginger. Add sliced steak to pan and turn to coat with sauce. Stir zucchini and half of basil into pot with rice. Divide brown rice and zucchini between serving plates and top with steak. Garnish with cashews and remaining basil, and dig in!

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