Ponzu-Marinated Steak and Bok Choy
with Edamame Rice and Sriracha Mayo
It’s not often that you see sriracha outside of a rice bowl. But this fiery 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 sriracha mayo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 unit
Lime
113 g
Shanghai Bok Choy
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¾ cup
Basmati Rice
½ tbsp
Sesame Oil
(Contains Sesame)
2 tsp
Sriracha
56 g
Edamame
(Contains Soy)
Not included in your delivery
1 tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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. Remove the pan from the heat and transfer the steak to a foil-lined baking sheet. Broil in the middle of the oven, until cooked to desired doneness, 5-8 min.**
While the steaks broil, chop the bok choy into 1/4-inch pieces. 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. Add the edamame and 1 tsp oil (dbl for 4 ppl) to the same pan. Cook, stirring often until tender, 2-3 min. Set aside.
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 sriracha, mayo, 1 tsp water and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Set aside. Once the rice is cooked, fluff with a fork and stir in the cooked edamame. Season with salt.
Thinly slice steak. Divide the edamame rice between bowls. Top with the bok choy, then the steak. Drizzle with the ponzu sauce, then the sriracha mayo. Sprinkle the sesame seeds over top.
