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20 minutes
One pot

Ponzu Steaks with Scallion-Peanut Salsa

Seared Baby Bok Choy

Cooking time

20 minutes




560 /serving

Give your classic steak dinner a Japanese twist with a low-key meal that’s high in flavour. Start by marinating the beef in ponzu sauce and garlic for sweetness, umami and just a little bit of citric acidity, so that it’s extra delish when you serve it topped with a salsa of toasted peanuts and scallions. Seared baby bok choy make for a tender and crisp side, complementing the richness of the steak.

We will send you:

  • 340g Top sirloin beef steaks (high-protein serving)
  • 340g Baby bok choy
  • 15ml Minced garlic
  • 2 Scallions
  • 45ml Ponzu lime sauce
  • 25g Peanuts
  • 12g Rising Sun spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Wheat

You will need:

Large pan
Salt & pepper
Total Fat
37 g
Saturated Fat
9 g
1400 mg
Total Carbs
15 g
8 g
43 g
3 g
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Marinate the steaks
Pat the steaks dry with a paper towel and season with ½ the spice blend. In a medium bowl, combine the seasoned steaks, ⅔ of the ponzu and ⅓ of the garlic. Stir to combine thoroughly. Set aside to marinate as you complete the next steps.
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Make the scallion-peanut salsa
While the steaks marinate, cut off and discard the root ends of the scallions; thinly slice. In a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Add the scallions and remaining garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl and add the remaining ponzu and 1 tbsp oil (double for 4 portions); season with S&P to taste. Wipe out and reserve the pan.
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Sear the baby bok choy
In the same pan, heat a drizzle of oil on medium-high. Halve the baby bok choy lengthwise, discarding the root ends. Add the baby bok choy to the pan, cut-sides down, and sear, 2 to 3 minutes per side, until beginning to brown and soften. Transfer to a plate and season with the remaining spice blend. Wipe out and reserve the pan.
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Cook the steaks
In the same pan, heat a drizzle of oil on medium-high. Reserving the marinade, remove the steaks, letting any excess drip off. Add the 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). Add the reserved marinade to the pan and cook, flipping the steaks frequently, 30 seconds to 1 minute, until thoroughly coated. Transfer the steaks to a cutting board. Let rest for 5 minutes before slicing them against the grain.
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Plate your dish
Divide the finished baby bok choy and sliced steaks between your plates. Spoon the scallion-peanut salsa over the dish. Bon appétit!

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