PREV
Dinners
Soy Citrus Steak with Coconut Rice
When you do a little something extra to your dinner prep, but it's still ready in just 30 minutes. *Chef's Kiss*
This recipe for me is all about that extra little step in your dinner prep making a huge difference. Instead of just cooking steak and making a pot of plain rice, this easy dinner recipe includes a quick marinade using pantry staples for the steak and dressing up your plain white rice with coconut milk. Those two simple upgrades take your dinner from “Fine” to “Yummm!”
Table of Contents
Ingredients and Substitutions
How to Make It
Storing and Reheating
Tips
Reasons to Love It
Steak and Coconut Rice Recipe
Steak Ingredients and Substitutions
Steak
Flank and skirt steak are usually my go-to cuts for meals like this because they’re thin, lean, and flat, which means they marinate well and cook pretty quickly and evenly.
Marinade
This Soy Citrus marinade is super easy. I use reduced sodium soy sauce, orange juice, brown sugar, rice vinegar, oil, garlic, and ginger. You could use regular soy sauce or Tamari (to make it gluten free), lime juice instead of orange juice (preferably fresh-squeezed), and coconut sugar or maple syrup instead of brown sugar. The rice vinegar is optional but I like the acidity it adds. You could omit or swap for white wine vinegar.
To Serve: Broccoli, chili crisp, green onion
I sauté some broccoli on the side to make it a complete meal, but lightly sauteed snap peas, bell peppers, or green beans would also be good! A simple topping of chili crisp and green onion is sometimes all a dish like this needs. You could also sprinkle toasted sesame seeds on top or roughly chop some cilantro.
Coconut Rice Ingredients and Substitutions
Coconut Milk
Make sure you get a full fat coconut milk instead of reduced fat, low-fat, or coconut cream. This keeps the rice super creamy and flavorful.
Jasmine Rice
Long-grain jasmine (or basmati) rice is the best kind of rice for coconut rice because it absorbs with coconut milk without getting too clumpy. Jasmine will have a slightly sticky texture whereas basmati grains will be more separated and fluffy. It’s best to avoid short grain rice when making coconut rice.
How to Make Steak and Coconut Rice
Step 1
First, marinate the steak. In a small bowl, gently whisk the soy sauce, orange juice, brown sugar, vinegar (if using), oil, garlic and ginger.
Step 2
Add the steak to a dish, bowl, tupperware, or ziploc bag. Pour in the marinade and combine all the ingredients. Refrigerate for at least 30 minutes, preferably overnight. When ready to cook, let the steak come to room temperature for 30 minutes.
Step 3
While the steak comes to temperature, make the coconut rice. In a small saucepan, combine the coconut milk, rice, granulated sugar (if using), and salt and bring to a boil over medium-high heat.
Step 4
Reduce the heat to low, stir, cover, and simmer until the liquid is absorbed and the rice is al dente, about 15 minutes. Remove from the heat and let the rice steam, covered for 5 to 10 minutes. Fluff with a fork and season with salt to taste.
Step 5
Heat a large cast iron skillet or grill over medium-high heat. If using a cast iron skillet, add a generous drizzle of oil. Add the steak and cook for 3-5 minutes each side until cooked to your desired temperature (I prefer medium rare at about 130 degrees).
Step 6
Let the steak rest for 5 minutes then slice against the grain. Serve over the coconut rice with a side of broccoli. Top with chili crisp and green onion.
Storing and Reheating Steak and Coconut Rice
Store the steak and coconut rice separately in airtight containers in the fridge. Store any vegetables you made separately as well.
Because coconut milk solidifies when it gets cold, the coconut rice will also sort of solidify in the fridge. Loosen it up with a fork and add a few splashes of water before microwaving it in 20 second intervals. Warm the steak separately in a pan over medium-low heat until just warmed through. The veggies can be heated in the microwave or on the stove top with the steak.
Tips for Making the Best Steak and Coconut Rice
- Plan ahead a little bit on this one. Marinating the steak for at least 30 minutes really imparts the soy citrus flavor into the meat and tenderizes it so it gets nice and juicy. You can marinate it overnight or in the morning for best results.
- Rinse your rice in a strainer until the water runs clear before adding to the saucepan with the coconut milk, sugar, and salt. This prevents the rice from getting gummy.
- Depending on the coconut milk brand you buy, it may have separated. To be safe, add the coconut milk to the saucepan on its own first. Warm it slightly while stirring occasionally to incorporate the solids and liquids before adding the rice, sugar, and salt.
- Fully preheat your pan before adding the steak. It should start sizzling right when you add it.
Why You’ll Love This Soy Citrus Steak and Coconut Rice
- Steak sometimes feels like a fancy meat and I don’t buy it nearly as much as I should. But this Soy Citrus Steak is an easy and approachable way to enjoy steak on a weeknight.
- When served with coconut rice and a sauteed veg, this marinated steak becomes a complete meal with very little effort.
- It comes together quickly. The marinade is made with a few pantry staples that you can just add to a ziplock or container with the steak, while the coconut rice is a very hands-off grain that cooks in about 15 minutes.
- You can mix and match the components with other recipes. For example, you could make the Shrimp and Veggie Stir Fry with this coconut rice or add the marinated steak to a salad like this Kale Salad with Crispy Chickpeas.
