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Easy prep
20 minutes

Orange & Sesame Glazed Steaks

with Fresh Crunchy Vegetables

Cooking time

20 minutes




860 /serving

Put a Korean twist on steak night, combining it with our second favourite thing: noodles. Sear your sirloin steaks, letting them sizzle in the pan until browned and juicy, then splash them in a sweet and citrusy ponzu glaze. Slice them into delicate slivers before tossing them onto a pile of ribbony rice noodles, with carrots and lots of sesame seeds. Add a spritz of citrus and lots of fresh cilantro on top, and you’ve got yourself a 20-minute feast.

We will send you:

  • 300g Top sirloin beef steaks
  • 100g Julienned carrots
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 100g Chopped napa cabbage
  • 30ml Ponzu lime sauce
  • 6g Black & white sesame seeds
  • 60ml Orange sauce
  • 225g Rice noodles
  • 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
22 g
Saturated Fat
7 g
1480 mg
Total Carbs
120 g
21 g
41 g
5 g
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 minutes, until al dente (still slightly firm to the bite). Thoroughly drain the noodles and transfer to a large bowl; toss with the carrots and cabbage. Drizzle with oil to prevent sticking and season with ½ the spice blend. Set aside in a warm spot.
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Mise en place
While the noodles boil, finely chop the cilantro leaves and stems. Halve the lime lengthwise; juice ½ and cut the remaining ½ into 2 wedges. In a small bowl, make the orange-ponzu sauce by combining the orange sauce, ponzu, as much lime juice as you’d like and ½ the sesame seeds; season with S&P.
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Start the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks to the pan and cook, 3 to 5 minutes on the first side, until browned and partially cooked.
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Finish the steaks
Flip the steaks* and add ½ the orange-ponzu sauce. Cook, spooning the sauce over the steaks, 3 to 5 minutes, until cooked as desired and glazed with the sauce (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.
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Finish & serve
To the bowl of noodles and vegetables, add the remaining orange-ponzu sauce and ½ the cilantro; toss to combine. Divide the finished noodles between your plates. Top with the sliced steaks. Garnish with the lime wedges, remaining sesame seeds and as much remaining cilantro as you’d like. Bon appétit!

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