Umami Steak and Veggie Bowls
with Soy Marinade
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!
Produit dans une installation 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
285 g
Steak de haut de surlonge
1 pièce(s)
Carotte
113 g
Pois sucrés
1 pièce(s)
Poivron
113 g
Champignons
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sel et Poivre*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
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.