something steak stir fry
with Sesame Stir Fried Veggies4.5(419)
Calories
:
790 kcalProtéines
:
41g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileÉpicé
Allergènes:
- Soya
- Sésame
- Lait
- Noix
- Blé
- Poisson
- Sulfites
- Soya
- Lait
- Gluten
- Sésame
- Crustacés
- Oeuf
- Moutarde
- Peut contenir des traces d’allergènes
- Arachides
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
1 pièce(s)
Carotte
2 pièce(s)
Oignon vert
2 cs
Sauce au chili doux
(Peut contenir : Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Blé, Poisson, Sulfites, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Noix, Sulfites, Soya, Lait, Gluten, Oeuf, Moutarde, Arachides)
285 g
Steaks de haut de surlonge
113 g
Champignons
2 cs
Purée de gingembre et d’ail
(Peut contenir : Sulfites, Soya, Lait)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Noix, Blé, Poisson, Sulfites, Soya, Lait, Sésame, Crustacés, Oeuf, Moutarde, Arachides)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Heat a medium pot over medium-high. When hot, add sesame seeds.
- Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To the same pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
2
- 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.
- While rice cooks, thinly slice green onion, keeping greens and whites separate.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Thinly slice mushrooms.
3
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 7-12 min, until cooked to desired doneness.**
- When steaks are done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe out the pan.
4
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots and mushrooms. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies begin to soften.
- While veggies cook, to a medium bowl, add soy sauce mirin blend, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce.)
5
- To the pan with veggies, add green onion whites. Cook for 2-3 min, stirring often until veggies are tender-crisp.
- Stir in half the bulgogi sauce mixture and any beef resting juices. Cook for 1-2 min, stirring often, until sauce is absorbed.
6
- Fluff rice with a fork. Stir in half the sesame seeds.
- Halve steaks lengthwise, then thinly slice.
- Divide rice between bowls. Top with veggies and steak.
- Spoon remaining bulgogi sauce over steak.
- Sprinkle remaining green onions and sesame seeds over top.
