Protein Boost | Umami Surf ’n’ Turf with Scallion-Nori Butter
Tender-Crisp Baby Bok Choy & Garlic Rice
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. The steaks are high—high on flavour! A couple of key details put an Asian spin on a highly anticipated night. Beefy top sirloin sizzles under a daub of compound butter, made with nori, scallion and ponzu for a multi-level flavour experience. Each serving gets sautéed baby bok choy and garlic-infused white rice.
We will send you:
- 2 Top sirloin beef medallions
- 285g Shrimp (BAP-certified)
- 1 Scallion
- 340g Baby bok choy
- 45ml Ponzu lime sauce
- 160g White rice
- 1g Crushed nori
- 1 Garlic clove
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Medium pan
Total Fat
40 g
Saturated Fat
18 g
Sodium
2470 mg
Total Carb
76 g
Sugars
7 g
Protein
62 g
Fibre
3 g
Preparation
Cook the rice
Thinly slice the scallion crosswise, separating the white bottom and green top. Mince the garlic. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the white bottom of the scallion and ½ the garlic. Fluff the rice.
Mise en place
Meanwhile, place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the root ends of the bok choy; separate the leaves (halve lengthwise if large). In a medium bowl, combine the bok choy, a drizzle of oil, ⅓ of the spices and S&P.
Cook the steaks
Pat the steaks dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the scallion-nori butter
Meanwhile, to the bowl of softened butter, add the nori, ½ the ponzu, and the remaining white bottom of the scallion, garlic and spices; stir well.
Sauté the bok choy & cook the shrimp
In the reserved pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 4 min., until crisp-tender. Transfer to a bowl and add the remaining ponzu; toss well. Reserve the pan. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp** and cook, 1 to 2 min. per side, until opaque and cooked through.
Finish & serve
To the pot of rice, add ½ the scallion-nori butter; stir well. Divide the rice between your plates. Top with the steaks, shrimp and bok choy. Spoon the remaining scallion-nori butter over the steaks. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
