Saigon-Style Steaks with Tomato Rice

Name: Saigon-Style Steaks with Tomato Rice and Cilantro-Lime Greens
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
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; 2 tbsp Sweet Chili Sauce; 0.13 cup Vegetarian Oyster Sauce; 4 g Garlic Salt; 28 g Crispy Shallots; 1 tbsp Fish Sauce; 2 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.06 tsp Pepper*

and Cilantro-Lime Greens

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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).

Tags:

New

Allergens:

Soy

•Wheat

•Anchovies

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

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 contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

2 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

0.13 cup

Vegetarian Oyster Sauce

(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

1 tbsp

Fish Sauce

(Contains: Anchovies May contain traces of: 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

Calories750 kcal

Fat30 g

Saturated Fat14 g

Carbohydrate90 g

Sugar15 g

Dietary Fiber3 g

Protein40 g

Cholesterol110 mg

Sodium1650 mg

Trans Fat1 g

Potassium1000 mg

Calcium100 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Baking Sheet

•Zester

•Large Bowl

Cooking Steps

PDF

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.