Protein Upgrade | Miso Butter AAA Strip Loin Steak
with Stir-Fried Fresh Shanghai Noodles
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Steak your claim on this flavourful supper. This beefy strip loin steak is in for a treat once seared and sliced. It gets a pat of miso butter, which unites the salty-musky fermented soybean paste, garlic and our Mellow Sesame spice blend into a melt-on-your-steak and then-in-your-mouth topping. Serve the meat over a casual combo of fresh Shanghai noodles and edamame (boiled in the same pot) tossed with sautéed bok choy tips.
We will send you:
- 12.5oz Strip loin steak
- 340g Bok choy tips
- 2 Garlic cloves
- 100g Edamame (or green peas)
- 225g Fresh Shanghai noodles
- 20g White miso paste
- 30ml Soy sauce (low sodium)
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
17 g
Sodium
2450 mg
Total Carb
81 g
Sugars
10 g
Protein
62 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Mince the garlic. In a second small bowl, combine the miso, butter, ½ the garlic and ⅓ of the spices.
Boil the noodles & edamame
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. In the final 3 min., add the edamame. Drain and toss with a drizzle of oil to prevent sticking.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Sauté the bok choy
Meanwhile, remove the root ends of the bok choy; roughly chop. In a large pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices (start with ½).
Combine the noodles
To the pan of bok choy, add the noodles and edamame, the honey, soy sauce and ½ the miso butter. Cook, stirring frequently, 1 to 2 min., until heated through and combined.
Plate your dish
Divide the noodles between your bowls. Top with the steak and remaining miso butter. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
