Teppanyaki-Inspired Striploin Steak and Shrimp
with Veggie Chow Mein and Mushroom-Teriyaki Sauce
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
285 g
Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit(s)
Zucchini
113 g
Mushrooms
170 g
Broccolini
2 unit(s)
Green Onion
8 tbsp
Teriyaki Sauce
(Contains Sulphites, Soy, Wheat, Sesame May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Trim broccolini ends, then cut into 1-inch pieces.
- Add zucchini, broccolini, half the Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 8 min. (NOTE: You will add steak and continue roasting veggies in step 2.)
- Meanwhile, thinly slice mushrooms.
- Thinly slice green onions.
- 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 remaining 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 the same sheet as veggies. Carefully return to oven and roast until veggies are tender and steak is 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 teriyaki sauce, soy sauce mirin blend, half the sesame oil and 1/4 cup (1/3 cup water) in a medium bowl.
- Reheat the same pan (from step 2) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then mushrooms. Cook, stirring often, until golden-brown, 4-6.
- Add teriyaki mixture 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, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring often, until shrimp just turn pink, 2-3 min.**
- Remove from heat, then drizzle remaining sesame oil over top.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain chow mein noodles, then rinse under warm water.
- Return chow mein noodles to the same pot, off heat. Add 1 tbsp (2 tbsp) butter and half the green onions. Toss gently to coat until butter melts.
- Using a pair of scissors, make a few snips in the pot to cut up noodles. Set aside.
- Thinly slice steak. Stir any steak resting juices into mushroom-teriyaki sauce.
- Add veggies to pot with chow mein. Toss to combine.
- Divide steak, shrimp and veggie chow mein between serving platters.
- Drizzle mushroom-teriyaki sauce over steak and shrimp.
- Sprinkle remaining green onions over top.
- Serve sriracha alongside to drizzle over top, if desired.
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the beef steak.