Beef Steak with Toasted Coconut Ginger Sauce, Green Jasmine Rice, and Sautéed Snow Peas

Name: Beef Steak with Toasted Coconut Ginger Sauce, Green Jasmine Rice, and Sautéed Snow Peas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb beef steak, sirloin or ribeye; 1 1/2 tsp fine salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1/2 cup unsweetened shredded coconut; 1 tbsp fresh ginger; 3 cloves garlic; 1 cup coconut milk; 2 tbsp soy sauce; 1 tbsp honey; 2 tbsp lime juice; 1 tsp lime zest; 1 cup jasmine rice; 1 1/2 cups water; 1/2 cup fresh cilantro; 1/4 cup scallions; 1 cup baby spinach; 7 oz snow peas; 1 tsp sesame oil; 1 tbsp sesame seeds

An original beef recipe with an aromatic, elegant profile: pan-seared steak finished with a silky toasted coconut, fresh ginger, lime, and soy sauce, served with green jasmine rice and crisp sautéed snow peas.

25 minPrep

30 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g beef steak, sirloin or ribeye (en 2 a 4 pieces, of 2 a 3 cm of grosor)
8 g fine salt (divided)
4 g black pepper (freshly ground)
30 ml vegetable oil (divided)
35 g unsweetened shredded coconut (for tostar)
20 g fresh ginger (finely grated)
9 g garlic (chopped finely)
240 ml coconut milk (whole, without sugar)
30 ml soy sauce
15 ml honey
30 ml lime juice (freshly squeezed)
2 g lime zest
180 g jasmine rice (enjuagado)
360 ml water (for cocer the arroz)
15 g fresh cilantro (chopped, lightly compacto)
25 g scallions (sliced finas)
30 g baby spinach (chopped finely)
200 g snow peas (without hebras si es necesario)
5 ml sesame oil
9 g sesame seeds (tostadas, for terminar)

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

31 g

Carbs

39 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoySesame

Instructions

1
Take the beef out of the refrigerator 15 minutes before cooking. Season the steak on both sides with 6 g (1 tsp) salt and the black pepper.
2
In a medium saucepan, combine the jasmine rice with 360 ml (1 1/2 cups) water and 1 g (a pinch) of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Turn off the heat, let it rest covered for 10 minutes, then fold in the cilantro, scallions, and baby spinach to make an aromatic green rice.
3
While the rice cooks, heat a small skillet over medium heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove 1 tablespoon for garnish.
4
In the same small skillet, add 15 ml (1 tbsp) vegetable oil, the ginger, and the garlic. Cook for 30 to 60 seconds over medium heat until fragrant. Add the coconut milk, soy sauce, honey, lime juice, lime zest, and the remaining toasted coconut. Cook for 3 to 5 minutes, stirring, until slightly thickened. Taste and adjust with 1 g salt if needed. Keep warm over very low heat.
5
Heat a large skillet or griddle over medium-high heat until very hot. Add the remaining 15 ml (1 tbsp) vegetable oil. Sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches 135°F (57°C). For medium-well, cook to 145°F (63°C). Remove the meat and let it rest for 5 to 8 minutes before slicing.
6
In another large skillet, or the same one wiped clean, heat the sesame oil over medium-high heat. Add the snow peas and sauté for 2 to 3 minutes until bright green and still slightly crisp. Season with the remaining pinch of salt.
7
Slice the steak against the grain. Serve a base of green rice, arrange the beef on top, spoon over the toasted coconut ginger sauce, and place the sautéed snow peas on the side.
8
Finish each plate with the sesame seeds and the reserved tablespoon of toasted coconut. Serve immediately.

Chef tips

For a smoother sauce, blend the coconut mixture before warming it one final time. If you want deeper flavor, marinate the beef for 20 minutes with 1 extra tablespoon of soy sauce and some of the ginger.

Substitutions

You can use top sirloin, strip steak, or picanha instead of sirloin or ribeye. Jasmine rice can be replaced with basmati rice. Snow peas can be swapped for thin green beans. Honey may be replaced with maple syrup if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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