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Kimchi-Rubbed Steaks over Fried Rice

Baby Bok Choy, Carrots & Sesame-Tamari Vinaigrette

Cooking time

35 minutes




850 /serving

These top sirloin beef steaks get a sharp and sassy schmear of kimchi just before hitting the pan, firing up the flavour with a touch of funky heat. Fried rice adds to the fun—give it extra finesse by crisping it up in the pan with baby bok choy and carrots, plus sesame seeds and a little more of that kimchi for the finishing touch. Drizzle the works in a vinaigrette with toasted sesame and tamari notes that echo the Asian theme.

We will send you:

  • 300g Top sirloin beef steaks
  • 200g Carrots
  • 170g Baby bok choy
  • 157g Jasmine rice
  • 15ml Toasted sesame oil
  • 6g Black & white sesame seeds
  • 33g Kimchi
  • 30ml Creamy, Thick Tamari & Garlic vinaigrette
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Sesame, Soy

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
39 g
Saturated Fat
9 g
590 mg
Total Carbs
82 g
6 g
42 g
9 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the tops of the carrots. Halve the carrots lengthwise, then thinly slice crosswise on an angle. Halve the baby bok choy lengthwise. Remove the kimchi from its brine, reserving the brine; roughly chop the kimchi and return to the brine.
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Cook the steaks
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with S&P. Using the back of a spoon, gently rub ⅓ of the kimchi and its brine on the steaks. Add the rubbed steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let the steaks rest for 5 minutes before slicing them against the grain. Reserve the pan.
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Fry the rice
In the same pan, heat a thin layer of oil on medium-high. Add the baby bok choy, cut-sides down, and cook, 2 to 3 minutes, without stirring, until nicely browned. Transfer to a plate. To the same pan, add the rice and carrots; cook, 5 to 6 minutes, stirring in intervals of 1 ½ minutes, until the carrots begin to soften and the rice is crispy. Stir in the baby bok choy, ½ the sesame seeds and as much remaining kimchi and its brine as you’d like; season with the spice blend and S&P.
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Finish & serve
In a small bowl, combine the toasted sesame oil and vinaigrette. Divide the fried rice between your bowls and top with the sliced steaks. Drizzle with as much vinaigrette as you’d like and garnish with the remaining sesame seeds. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.