Soy-Glazed Steaks
with Ginger-Garlic Rice & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Steak night will be your new pride and soy! This Asian-inspired recipe gives our top sirloin beef the double soy sauce treatment. You’ll pan-sear the tender cuts until pink in the middle and then gloss each one with a salty-sweet glaze. Meantime, soothing white rice gets a prickle of excitement from sautéed garlic and ginger, bok choy gets a quick sauté, and it all gets a shower of black and white sesame seeds.
We will send you:
- 2 Top sirloin beef medallions
- 340g Baby bok choy
- 15ml Ginger paste
- 2 Garlic cloves
- 160g White rice
- 30ml Soy sauce (low sodium)
- 30ml Sweet soy sauce
- 6g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt
Grater
Total Fat
17 g
Saturated Fat
6 g
Sodium
1850 mg
Total Carb
93 g
Sugars
17 g
Protein
44 g
Fibre
5 g
Preparation
Cook the rice
Grate the garlic. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the garlic and ½ the ginger, 30 sec. to 1 min., until fragrant. Add 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. Fluff the rice.
Cook the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a large pan, heat a drizzle of oil on medium. Sauté the bok choy, 2 to 3 min., until partially cooked. Add the remaining garlic and ginger, and 2 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min., until wilted; season with ½ the spices. Transfer to a plate and reserve the pan.
Cook & glaze the steaks
In the same pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with the remaining spices. Cook, 3 to 5 min. on one side, until partially cooked. Flip and add the sweet soy sauce, soy sauce (start with ½) and ¼ cup water (double for 4 portions). Cook, spooning the glaze over, 3 to 5 min., until coated and cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer the steaks to a cutting board.
Plate your dish
Divide the rice between your plates. Top with the bok choy and steaks (slice beforehand if desired). Spoon the glaze over. Garnish with the sesame seeds. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
