Ginger-Scallion Strip Steak Rice Bowls
Back to Mongolian-Style Strip Steak
Last updated
- Prep
- 20 min
- Bath
- 3 hours 45 minutes
- Total
- 4 hr 15 min
- Yield
- 2 servings
Main Coursebeefrice
Ingredients
- 1 plain boneless New York strip steak, 1 to 1 1/2 lb, within all the guide’s dimensions
- Salt and black pepper
- 3/4 cup low-sodium beef stock
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 2 tsp finely grated ginger
- 1 tsp cornstarch mixed with 1 tbsp cold water
- 4 scallions, cut into short lengths
- 2 tbsp neutral oil, divided
- 2 cups cooked rice, freshly prepared for serving
Method
Prepare
- Check the steak’s weight, thickness, whole-piece dimensions, and starting conditions below. Season with salt and pepper and seal it whole in its own pouch.
- Keep the soy sauce, starch, ginger, garlic, and oil outside the bag. Do not cut the raw steak into strips.
Cook
- Set the water bath to 132.8°F.
- Use one plain boneless New York strip steak weighing 1 to 1 1/2 pounds, 1 1/2–1 7/8 inches thick. The whole steak must also fit within 1 7/8 × 2 7/8 × 4 7/8 inches, measured from shortest to longest. All three dimensions matter. This is a whole-steak variation, sliced after cooking; raw stir-fry strips are excluded. Use plain, fully thawed, intact meat without injection, mechanical tenderizing, added solution, curing, brining, or marinade. Season with salt and pepper only. Keep oil, sauce, citrus, wine, and other finishing ingredients outside the pouch. Verify a 41°F starting temperature with a thermometer. Seal each piece separately without folding, rolling, tying, or overlap. Measure after trimming and keep the steak in its natural shape. Fully submerge each sealed pouch in a verified, preheated circulating bath, leaving water space around every bag. Start timing at immersion and complete the full listed time without interruption. The listed time is the complete bath time, including heating. Do not add another heating interval or replace the timed method with a single center reading. Use clean utensils, discard all pouch liquid, and keep cooked food away from raw food, its juices, and used equipment. Dry and briefly sear the whole steak in a hot oiled skillet. Slice across the grain, add separately cooked ginger-soy sauce and charred scallions, and serve immediately. Do not stir-fry or simmer the cooked slices. These methods cover immediate service only. Frozen starts, chilling, storage, reheating, and holding need separate methods. Colder or unknown starts, other cuts, bone-in steaks, thinner or larger steaks, marinades, starch coatings, and stacked meat need separate methods. Saucing does not replace the complete cooking method.
- Cook for 3 hours 45 minutes if you are cooking one plain boneless New York strip steak weighing 1 to 1 1/2 pounds, 1 1/2–1 7/8 inches thick, with the whole steak fitting within 1 7/8 × 2 7/8 × 4 7/8 inches from shortest to longest, starting at a verified 41°F.
- Near serving time, soften the garlic and ginger in a little of the oil, add stock, soy sauce, and sugar, and simmer to reduce slightly.
- Stir the starch mixture again, add it gradually, and simmer until the sauce is glossy and lightly coats a spoon.
- Char the scallion lengths briefly in a skillet with a little oil, and prepare the rice.
Finish
- After the complete timed method, discard the pouch liquid and dry the whole steak.
- Sear briefly in a very hot skillet with the remaining oil, browning both faces and the edges.
Serve
- Slice across the grain with a clean knife and arrange over rice.
- Add the warm sauce and scallions, then serve immediately without stir-frying or simmering the steak slices.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.