Steak with Soy Butter
with Jasmine Rice and Bok Choy- Soya
- Sulfites
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Arachides
- Noix
An umami bomb waits to be melted over tonights juicy steak. Butter and soy whipped together for a topping you didn't know you were missing. We round out this Asian Inspired dinner with garlicky bok choy and fluffy jasmine rice.
Ingrédients
285 g
Steaks de haut de surlonge
1 cs
Sauce soya
(Contient : Soya, Sulfites, Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
¾ tasse(s)
Riz au jasmin
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Arachides, Noix)
2 pièce(s)
Bok choy de Shanghai
Non inclus dans la livraison
0.13 cc
Sel*
2 cs
Beurre non salé*
(Contient : Lait)
Matériel
Instructions
Peel, then mince or grate garlic. Thinly slice green onions. Cut bok choy into 1/2-inch pieces. Add soy and 2 tbsp butter (dbl for 4 ppl) to a small bowl. Stir to combine. Set aside. Pat steak dry with paper. Season with salt and pepper.
Bring 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. sear until golden-brown,1-2 min per side. Remove the pan from the heat and transfer steaks to a baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**
Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl) then bok choy stems. Cook, stirring often, until tender-crisp, 1-2 min. Add the bok choy leaves and garlic. Cook, stirring often, until leaves have wilted, 2-3 min.
When steak is done, transfer to a plate. Dollop with soy butter. Loosely cover with foil and set aside to rest, 2-3 min. While steaks reast, fluff rice with a fork, then stir in half the green onions.
Thinly slice the steak. Divide rice, steak and bok choy between plates. Sprinkle remaining green onions over top.
