I truly believe that this Asian Inspired Steak Dish has quickly become my favorite way to jazz up my seared steak. In fact, this meal just tastes so good that you almost won’t believe just how simple it is to put together. This dish comes together in about 20 minutes or less (prep time and cook time), considering that you have pre-made your rice.
For this Asian inspired dish, I use a few simple ingredients. Since I cook a lot, I typically have most of these ingredients on hand, but the only things that I had to venture out to the store to buy were the steak and green onions. They just have to be fresh for optimal flavor and Fresh is Best! Typically when I get the idea to make a particular dish, I decide to build upon it based on what I have in my refrigerator already. It makes the most sense to me to use what I already have on hand. If you are an avid reader of these blog posts, then you know by now that the one thing I strongly dislike to do is waste ingredients.
Since I was making this for others and they can be a bit particular with the flavors in their food, I used olive oil for this meal, but if you want a more authentic tasting dish, then sesame oil would be great too. An oil with too much flavor would have been too overpowering, so it is best to stick with olive oil, grapeseed oil, or vegetable/canola oil.
The steak takes almost no time to cook. It could also be because of how I like my steak cooked. I love eating my steaks medium-rare. So, whenever I make this dish, that is how I cook it. I seared this ribeye for about 4 minutes on each side on medium-high heat. Please be advised that cooking times for the steak may vary. The cook time listed reflects that of a medium-rare cooked ribeye. For instance, if you would like your steak to be medium, medium-well, or well, you would have to cook it longer. See the NOTES section for a list of approximate cooking times.
After the steak is finished cooking, I take it out of the pan and allow it to rest while I make the zucchini and mushrooms. This takes about 5 minutes. I make this in the same pan that I make the steak. If you find that there is too much oil for you left in your pan after making the steak, then wipe some out. Rarely do I wipe out the oil because it seems to be just enough for me to properly cook the zucchini and mushrooms.
Now, onto the sauce. What better way to jazz up a steak than make a delicious sauce to go with it? In a separate pan, I work on the sauce. The sauce is salty and sweet with a hint of that pungent green onion and garlic powder perfectly combined. The sauce consists of soy sauce, red wine, honey, brown sugar, chopped green onion and garlic powder. It needs to be simmered for at least 3 minutes. The alcohol from the wine burns off in about 20 to 30 seconds. 3 minutes of simmering gives the flavors in the sauce enough time to marry each other. The sauce gets drizzled on top of the rice, steak, and veggies when everything is complete.
I typically serve this with white rice, however the white rice can also be swapped with my Fried Rice recipe that is posted on this site as well. It is fairly simple and can be made with leftover rice. So, even if you decide to use white rice for this dish, be sure to reserve some or make extra so you can make fried rice the next day with the leftovers. This dish is phenomenal and the sauce is truly what helps to bring it all together. I hope you find it just as tasty. Enjoy!