Saucy Umami Tenderloin Steak and Broccoli
with Egg Fried Rice- Egg
- Soy
- Wheat
- Cashews
- Sulphites
- Milk
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- May contain traces of allergens
- Soy
- Wheat
- Peanuts
- Triticale
- Tree nuts
Luxuriously sauced slices of beef are sautéed with crisp broccoli for a delicious dinner inspired by classic Chinese-Canadian take out. All served over fragrant egg-laced skillet rice, your dinnertime fortune is about to change for the better! Ingredients: Tenderloin steak • Broccoli • Basmati rice • Mushrooms • Grade A egg • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cashews (cashews, soybean and/or canola oil) (cashew) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cornstarch • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic.
Ingredients
340 g
Tenderloin Steak
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Basmati Rice
227 g
Broccoli
113 g
Mushrooms
2 unit(s)
Garlic, cloves
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, cut broccoli into bite-sized pieces.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Meanwhile, pat steaks dry with paper towels. On a clean cutting board, cut into 1/4 -inch thick slices, against the grain.
- To a large bowl, add steak, cornstarch, half the soy sauce, half the garlic and 1/4 tsp (1/2 tsp) sugar. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, mushrooms and broccoli. Season with salt and pepper. Cook for 3-5 min, stirring often until mushrooms soften and broccoli is tender-crisp.
- While veggies cook, crack eggs into a small bowl. Season with salt and pepper. Whisk with a fork to mix.
- Transfer veggies to a plate. Cover to keep warm.
- Reheat pan over medium-high. When hot add 1 tbsp (2 tbsp) butter. Swirl pan for 1 min, until melted.
- Add egg mixture. Cook for 1-2 min, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**
- Fluff rice with fork. Add rice, remaining soy sauce, and remaining garlic to pan wih eggs. Cook for 1-2 min, stirring occasionally until fragrant.
- Remove pan from heat. Stir in half the crispy shallots.
- Transfer rice to a bowl. Cover to keep warm. Wipe out pan.
- Reheat pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and beef. Season with salt and pepper. Cook for 1-2 min, stirring occasionally until golden on most sides.
- Add ginger sauce, veggies and 1/4 cup (1/2 cup) water to beef. Cook for 1-2 min, stirring often until sauce thickens slightly and beef is cooked through.
- Divide rice between plates.
- Top rice with beef and veggies. Spoon any remaining sauce in pan over top.
- Sprinkle cashews 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.
