Umami Steak and Veggie Bowls
with Soy Marinade- Blé
- Crustacés
- Poisson
- Moutarde
- Gluten
- Sésame
- Sulfites
- Soya
- Lait
- Noix
- Oeuf
- Peut contenir des traces d’allergènes
You won't miss the rice in these veggie-packed bowls! Carrots, snap peas, peppers and mushrooms make the perfect base for perfectly seared steak drizzled with a garlicky soy sauce!
Ingrédients
285 g
Steaks de haut de surlonge
1 pièce(s)
Carotte
113 g
Pois sucrés
1 pièce(s)
Poivron
113 g
Champignons
1 cs
Purée d’ail
(Peut contenir : Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
2 pièce(s)
Oignon vert
Non inclus dans la livraison
3 cs
Huile*
¼ cc
Sel et Poivre*
¼ cc
Sucre*
Valeurs nutritionnelles
Matériel
Instructions
Pat the steak dry with paper towels. Add steak, half the garlic puree, 1/2 tbsp soy and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
While steak marinates, peel, then cut carrot into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces. Trim snap peas. Slice the mushrooms. thinly slice green onion.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then the carrots, peppers, mushrooms and snap peas. Cook, stirring often, until veggies are tender-crisp, 6-7 min. Season with salt and pepper.
While the veggies cook, heat a medium pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.**
While the steak cooks, stir together the remaining soy, remaining garlic puree, half the green onions,1 tsp water and 1/4 tsp sugar (dbl both for 4 ppl) in a small bowl.
Thinly slice the steak. Divivde the veggies between bowls and top with steak. Drizzle the soy sauce over top. Sprinkle remaining green onions over top.
