Oriental Steak
Elevate your weeknight dinner routine with this irresistibly flavorful Oriental Steak recipe! Featuring your choice of tender ribeye, sirloin, or flank steak, this dish is marinated to perfection in a savory-sweet blend of soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger, with a touch of heat from red pepper flakes. The steak is seared to juicy perfection in a sizzling skillet, then garnished with fresh green onions and nutty sesame seeds for the ultimate finishing touch. With just 15 minutes of prep time and a marinade that adds layers of bold, Asian-inspired flavor, this recipe is ideal for a quick yet gourmet meal. Serve alongside steamed rice or stir-fried vegetables to create a dazzling dinner that’s as satisfying as it is easy. Perfect for anyone craving a taste of fusion cuisine at home!
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Recipe Information
Ingredients
- 1 pound Steak (ribeye, sirloin, or flank)
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red pepper flakes
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes to make the marinade.
Pat the steak dry with a paper towel and season both sides with salt and black pepper.
Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and let the steak marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
Remove the steak from the refrigerator and let it sit at room temperature for 15 minutes before cooking.
Heat a large skillet or grill pan over medium-high heat and add the vegetable oil.
Remove the steak from the marinade, letting the excess liquid drip off, and carefully place it in the hot skillet or pan.
Cook the steak for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the steak from the heat and allow it to rest on a cutting board for 5 minutes. This helps the juices redistribute throughout the meat.
Slice the steak against the grain into thin strips and transfer to a serving plate.
Garnish with sliced green onions and sesame seeds before serving. Serve with steamed rice or a side of stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 35.7 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
