Vietnamese-Marinated Steak

Do you grasp what the key is to utterly caramelized marinades? A pinch of sugar! It adds a touch of sweetness to balance out the spiciness of the jalapeños and piquancy of the juice. the opposite star of this meal is that the preserved cucumber and radish dish. It’s quick, crunchy, and one among our go-to facet dishes

Ingredients

• 12 ounce Sirloin Steak
• 2 clove Garlic
• 3 unit Radishes
• 2 tablespoon White Wine Vinegar
• ¼ ounce Mint
• 2 tablespoon Soy Sauce (ContainsSoy)
• 1 unit Jalapeño
• 1 unit Cucumber
• 1 unit Lime
• ½ cup Jasmine Rice

Not included in your delivery

• 2 teaspoon Sugar
• Salt
• 4 teaspoon Olive Oil
• Pepper

Instructions

1. Cook the rice: Bring 1 cup water to a boil in a small pot. Once boiling, add the rice. Cover and cook 20 minutes, until tender. Remove from heat and keep covered.
2. Wash and dry all produce. Mince or grate the garlic. Mince half the jalapeño. Thinly slice the other half into rounds, removing the ribs and seeds if you prefer less heat. Zest and halve the lime. Slice the steak in half, making two 1/2-inch fillets.
3. Place the steak fillets in a medium bowl with the garlic, soy sauce, lime zest, 1½ teaspoons sugar, minced jalapeño (to taste), and a drizzle of oil. Season generously with salt and pepper. Turn the steak to evenly coat in the marinade.
4. for more recipe klick here

source : hellofresh.com

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