Spicy Japanese Steaks with Scallion-Peanut Salsa
Seared Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
With a sprinkling of spicy shichimi, and a divine sesame-lime marinade, steak night gets a Japanese twist. Bring that balance of heat, acid and umami to the table with a topping of toasted peanuts and scallions, and complement it with tender-crisp bok choy.
We will send you:
- 340g Top sirloin beef medallions (high-protein serving)
- 450g Baby bok choy
- 15ml Minced garlic
- 2 Scallions
- 15ml Toasted sesame oil
- 25g Chopped peanuts
- 1 Lime
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Peanuts, Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
9 g
Sodium
260 mg
Total Carb
16 g
Sugars
5 g
Protein
45 g
Fibre
5 g
Preparation
Marinate the steaks
- Pat the steaks dry; season with ½ the spices and S&P.
- Juice the lime.
- In a medium bowl, combine ½ the lime juice, ½ the sesame oil, ½ the garlic and S&P.
- Add the steaks. Set aside to marinate.
Make the scallion-peanut salsa
- Thinly slice the scallions crosswise.
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until fragrant.
- Add the scallions and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Transfer to a small bowl and add the remaining lime juice and sesame oil, and S&P.
- Wipe out and reserve the pan.
Sear the bok choy
- Remove the root ends of the bok choy; halve lengthwise.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy and cook, 2 to 3 min. on one side, until partially cooked.
- Flip and add 3 tbsp water (double for 4 portions). Cook, covered, 2 to 3 min., until tender.
- Transfer to a plate; season with the remaining spices and S&P.
- Wipe out and reserve the pan.
Cook & coat the steaks
- Reserving the marinade, remove the steaks from the marinade, shaking off any excess.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Add the marinade and cook, flipping the steaks, 30 sec. to 1 min., until coated.
Plate your dish
- Divide the bok choy and steaks (slice beforehand if desired) between your plates.
- Top with the scallion-peanut salsa. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
