Carb Smart 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!
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.
Ingredients
285 g
Top Sirloin Steak
1 unit(s)
Carrot
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
113 g
Mushrooms
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Green Onion
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.