Saigon-Style Steaks with Tomato Rice
and Cilantro-Lime Greens- Soy
- Wheat
- Anchovies
- Milk
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Triticale
- Peanuts
This Vietnamese-inspired beef recipe really sizzles—seriously! You'll love the sweet and salty sauce gently spiced with sweet chili heat, and the whole plate is rounded out with tomato rice and a refreshing, tangy salad. Ingredients: Top sirloin steak • Jasmine rice • Roma tomatoes • Limes • Cucumber • Arugula and spinach mix (arugula, spinach) • Vegetarian oyster sauce (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) (soy) • 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 (onion, palm oil, wheat flour, salt) (wheat) • Fish sauce (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) (anchovies) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Top Sirloin Steak
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
1 unit(s)
Lime
1 unit(s)
Tomato
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)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
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, add rice. Stir to mix, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Heat a large pan over medium-high.
- While pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Broil in the top of the oven for 4-6 min, or until cooked to desired doneness.** Carefully wipe pan clean.
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
- While steaks cook, zest, then juice lime.
- Thinly slice cucumber.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add fish sauce, half the sweet chili sauce and 1 tbsp (2 tbsp) lime juice. Stir to mix.
- Add tomatoes, arugula and spinach mix and cucumber. Do not toss until step 6!
- While steaks are resting, reheat the same pan (from step 3) over low.
- 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 steaks.
- Divide salad and rice between plates.
- Top rice with steak. Spoon sauce over steak.
- Sprinkle cilantro and remaining crispy shallots over top.
