Steak Stir-Fry with Zucchini, Basil, and Brown Rice
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1/2 ouncebasil
- 12 ounceszucchini
- 3 tablespoonsroasted salted cashews
- 1/4 ounceginger
- 1 clovegarlic
- 3/4 cupbrown rice
- 1 tablespoonsesame oil
- 1/4 teaspooncrushed red pepper
- 2 tablespoonsrice wine vinegar
- 2 packetssoy sauce
- 3 tablespoonsoyster sauce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- aluminum foil
- Tree Nuts
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.
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.
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.
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.
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.
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!