It’s not often that you see wasabi outside of a sushi plate. But this sinus-clearing condiment can be used to add an unexpected lift to all sorts of dishes—like this meal of ponzu-marinated steak and sesame–infused rice, which is taken from basic to bold with wasabi mayo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Baby Bok Choy, chopped
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to high.Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat the steaks dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the steaks. Sear until golden-brown, 1-2 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Remove the pan from the heat and transfer the steak to a baking sheet. Broil in the middle of the oven, until cooked to desired doneness, 5-8 min.**
While the steaks broil, add 1/2 tbsp sesame oil (dbl for 4 ppl), then the bok choy to the same pan. Cook, stirring often until tender-crisp, 2-3 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Juice the lime. Whisk together the soy sauce, lime juice and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Set aside. Once the steak is finished cooking, add the steaks to the large bowl. Toss to coat steaks with ponzu sauce and set aside.
Stir together the mayo, 1 tsp water, 1/2 tsp sugar and 1/2 tsp wasabi paste in a small bowl. Set aside. Once the rice is cooked, fluff with a fork. Season with salt. Stir in the edamame until warmed through, 1 min.
Thinly slice steak. Divide the edamame rice between bowls. Top with the bok choy, then the steak. Drizzle over the ponzu sauce, then the wasabi mayo. Sprinkle over the sesame seeds.