Saigon Tenderloin Steak and Tomato Rice
with Cilantro, Crispy Shallots and Chili-Lime-Dressed Salad- Soy
- Wheat
- Anchovies
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Tenderloin steak • Jasmine rice • Cucumber • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Lime • Arugula and spinach mix • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide) • Tomato.
Ingredients
340 g
Tenderloin Steak
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
2 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
0.13 cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - To a medium pot, add tomato sauce base, half the garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, heat a large pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. (NOTE: Steak will finish cooking in the next step.)
- Remove steak from heat, then transfer to an unlined baking sheet. Broil in the top of the oven for 4-6 min, or until cooked to desired doneness.**
- Carefully wipe the pan clean.
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- While steak cooks, zest, then juice lime.
- Thinly slice cucumber.
- Roughly chop cilantro.
- Cut one tomato into 1/4-inch pieces (use both for 4 servings).
- To a large bowl, add fish sauce, half the sweet chili sauce and 1 tbsp (2 tbsp) lime juice. Stir to combine.
- Add tomatoes, arugula and spinach mix and cucumber. Don't toss until step 6!
- While steak is resting, reheat the same pan (from step 3) over low.
- When the pan is hot, add half the oyster sauce (use all for 4 servings), remaining sweet chili sauce, 1 tbsp (2 tbsp) butter, 1/4 cup (1/3 cup) water and any steak resting juices. Cook for 1-3 min, stirring often, until butter has melted and sauce is warm.
- Fluff rice with a fork. Stir in lime zest and half the crispy shallots.
- Toss salad.
- Thinly slice steak.
- Divide salad and rice between plates.
- Top rice with steak. Spoon sauce over steak.
- Sprinkle cilantro and remaining crispy shallots over top.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak.
