Teppanyaki-Inspired Striploin Steak
with Yum-Yum Sauce and Toasted Sesame Veggies
Take me to the teppanyaki! Seared and sizzling steak with wholesome mixed veggies gets a Japanese-influenced twist! To dip and drizzle, we've got a savoury soy-mirin and toasted sesame teriyaki along with a yum-yum sauce that is 'yum yum', as promised!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
¾ cup
Jasmine Rice
170 g
Vegetable Mix
113 g
Mushrooms
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit(s)
Green Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
2 tsp
Sriracha
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
½ tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Drain well.Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, 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.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms.Thinly slice green onions. When the pan is hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Transfer to a plate.
Heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with salt, pepper and 2 tsp (4 tsp) Zesty Garlic Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Broil in the middle of the oven, flipping halfway, until cooked to desired doneness, 5-8 min**When steak is done, transfer to a cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.
Meanwhile, combine mayo, sriracha, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and 1 tbsp (2 tbsp) soy sauce-mirin blend in a small bowl. (NOTE: This is your yum-yum sauce!)Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring often, until golden-brown, 5-6. Add teriyaki sauce, remaining soy sauce mirin blend and 1/4 cup (1/3 cup) water to the pan with mushrooms. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min.Remove from heat. Season with salt and pepper, to taste.
Meanwhile, reheat the same pan (from step 2) over medium-high.When hot, add vegetable mix, remaining Zesty Garlic Blend and 1/4 cup (1/3 cup) water. Cook, stirring often, until veggies are tender-crisp and water is absorbed, 5-7 min. Remove from heat, then add half the sesame seeds and remaining sesame oil over top. Season with salt and pepper, to taste, then toss to coat.
Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, half the green onions and remaining sesame seeds.Thinly slice steak. Stir any steak resting juices into mushroom teriyaki sauce. Divide steak, veggies and rice between plates. Sprinkle remaining green onions over top. Drizzle mushroom teriyaki sauce over steak. Serve yum-yum sauce alongside.
