Steak with Soy Butter
with Jasmine Rice and Bok Choy
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.
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 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
¾ tasse(s)
Riz au jasmin
2 pièce(s)
Bok choy de Shanghai
Pas inclus dans votre livraison
0.13 cc
Sel*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
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.