Pan-Seared Striploin and Miso-Mushroom Sauce
with Broccoli and Wild Rice- Soy
- Wheat
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Gluten
- Egg
- Milk
- Fish
- May contain traces of allergens
- Tree nuts
- Peanuts
- Soy
Ingredients: Striploin steak • Broccoli • Wild rice medley (parboiled rice, wild rice) • Mushrooms • Herb mix (parsely, thyme) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic.
Ingredients
370 g
Striploin Steak
113 g
Mushrooms
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
1 cup
Wild Rice Medley
14 g
Parsley and Thyme
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
227 g
Broccoli
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp) leaves.
- In a medium pot (use a large pot for 4 servings), stir together wild rice medley, chicken stock powder, chopped thyme, 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- In a small bowl, whisk together miso broth concentrate, beef broth concentrate and 1/2 cup (1 cup) water. Set aside.
- Cut broccoli into bite-sized pieces.
- To a parchment-lined baking sheet, add broccoli, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, flipping once halfway through, until tender, 8-10 min.
- Pat steak dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side.
- Remove from heat, then transfer steak to another baking sheet.
- Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**
- When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.
- Meanwhile, heat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and remaining thyme sprigs. Cook, stirring occasionally, until softened, 3-4 min.
- Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until mushrooms are coated and garlic is fragrant, 1 min.
- Slowly add miso-beef broth mixture to the pan.
- Cook, stirring constantly, until sauce thickens slightly, 2-4 min.
- Season with salt and pepper, to taste.
- Carefully remove and discard thyme sprigs.
- Fluff rice with a fork, then stir in parsley.
- Thinly slice steak.
- Divide rice, steak and broccoli between plates.
- Top steak with mushroom sauce.
