Steak with Soy-Citrus Sauce and Ginger-Garlic Rice

In the realm of culinary delights, few combinations are as captivating as a perfectly cooked steak paired with aromatic ginger-garlic rice and a vibrant soy-citrus sauce.

This harmonious trio elevates traditional dining into an unforgettable feast, tantalizing the senses with every bite.

The centerpiece of this culinary spectacle is the Steak with Soy-Citrus Sauce. The sauce, a bold fusion of soy’s umami and the bright tang of fresh orange juice, delivers a refreshingly complex flavor profile.

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Its incorporation of citrus notes brings a lively contrast that complements the rich, savory character of the steak.

Meanwhile, Ginger-Garlic Rice serves as the perfect companion to this flavorful steak. Each grain of rice is infused with the warmth and spice of fresh ginger and the rich essence of garlic.

This fragrant dish not only tantalizes the senses but also provides a subtle zest that beautifully enhances the citrusy notes of the soy-citrus sauce.

Together, the steak and rice create a symphony of flavors, where the warmth of ginger and garlic merges seamlessly with the invigorating taste of orange.

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This duo transforms your dining experience into a lively celebration for the taste buds, making every bite both comforting and exciting.

Ideal for a quiet evening at home or an engaging dinner party, this fusion of flavors demonstrates the beauty of culinary creativity and the delight of exploring unexpected pairings.

Dive into this world of sophisticated tastes and enjoy a dish that is as elegant as it is delicious.

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Steak with Soy-Citrus Sauce and Ginger-Garlic Rice

For The Rice

1 cup long grain rice

2 cups chicken broth or stock

3 garlic cloves, minced

2 teaspoons fresh ginger, grated or finely minced

1 teaspoon salt

1/4 cup cilantro, chopped

1 tablespoon tamari sauce

For The Steak And Soy-Citrus Sauce

1 1/2 pounds beef bottom round, trimmed and cut into 3/4-inch chunks

1 teaspoon fresh ground black pepper

1 tablespoon neutral oil

2 tablespoons salted butter, cut into 2 pieces

2 medium garlic cloves, minced

2 tablespoons soy sauce

1 teaspoon grated orange zest, plus more for serving

1 1/2 tablespoons orange juice
scallions (green parts only) to serve

Season the beef chunks with black pepper.

In a nonstick 12-inch skillet, over medium high, heat the oil until barely smoking. Add the beef and cook, stirring, until evenly browned. Using a slotted spoon, transfer to a medium bowl.

Add the butter and garlic to the skillet, then cook, stirring, until fragrant. Add the soy and citrus juice. Cook, stirring, until syrupy.

Off heat, add the cooked beef and accumulated juices to the pan, then toss.

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Transfer to a serving dish and sprinkle with the citrus zest, additional pepper and scallions.

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