Hoisin Glazed Sirloin Steak with Snow Peas and Scallion Potatoes
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 2 servings
- Level
- medium
- Cuisine
- Asian
This Asian-inspired steak dinner combines tender sirloin with a rich hoisin-soy glaze, crisp snow peas and edamame, and creamy garlic herb mashed potatoes finished with fresh scallions. The sweet and savory hoisin sauce creates a glossy coating that complements the beef's natural flavors, while sesame oil adds aromatic depth to the vegetables. Perfect for a weeknight dinner that feels restaurant-quality, this recipe balances umami-rich flavors with fresh textures. The scallion-infused mashed potatoes provide a comforting base that soaks up the flavorful pan sauce.
No ratings yet — be the first
Method
11 steps- 1
Wash and dry all produce, trim and thinly slice scallions separating greens and whites
- 2
Cut potatoes into cubes and boil in salted water until tender
- 3
Drain potatoes and mash with garlic herb butter, scallion whites, sour cream, and scallion greens
- 4
Pat steak dry, season with salt and pepper, and cook in oil until desired doneness
- 5
Rest steak on a plate while preparing vegetables
- 6
Cook snow peas and edamame in sesame oil until bright green and lightly charred
- 7
Toss vegetables with sesame seeds and season
- 8
Make pan sauce by cooking remaining scallion whites, then adding soy sauce, demi-glace, hoisin sauce, and water
- 9
Simmer sauce until reduced, stir in butter and steak juices
- 10
Slice steak against the grain and serve with potatoes and vegetables
- 11
Garnish with remaining scallion greens, sesame seeds, and sriracha
Tips
Let steak rest after cooking to allow juices to redistribute for maximum tenderness.
Keep mashed potatoes warm over low heat and covered to prevent drying out.
Cook snow peas just until bright green to maintain their crisp texture.
Good to Know
Store leftovers covered in refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.
Potatoes can be made up to 2 hours ahead and kept warm. Prep vegetables and make sauce components in advance.
Serve immediately while steak is warm and vegetables are crisp.
Common Mistakes
Don't skip resting the steak to avoid losing juices when slicing.
Avoid overcooking snow peas to prevent them from becoming mushy.
Substitutions
Similar cooking time
FAQ
Can I make this without the demi-glace?
Yes, substitute with beef broth reduced by half or additional soy sauce, though the sauce will be less rich.
What internal temperature should I cook the steak to?
For medium-rare aim for 130-135°F internal temperature, adjusting cooking time based on thickness.
Can I freeze the leftovers?
The steak and vegetables can be frozen for up to 3 months, though texture may change upon reheating.