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Seared Ponzu Steaks

with Sesame Yu Choy & Scallion Rice

Cooking time

20 minutes




720 /serving

Ponzu is a sure bet if you’re looking to add tons of umami to a dish. The Japanese sauce elevates our juicy steaks while light jasmine rice and sesame yu choy greens add a balanced touch to this quick, finely crafted dinner.

We will send you:

  • 300g Top sirloin beef steaks
  • 2 Scallions
  • 225g Yu choy
  • 157g Jasmine rice
  • 45ml Ponzu lime sauce
  • 15ml Sesame oil
  • 10g Asian steak spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
27 g
Saturated Fat
7 g
810 mg
Total Carbs
74 g
3 g
42 g
5 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let 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.
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Mise en place
While the rice cooks, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems.
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Cook the scallions & yu choy
While the rice continues to cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, stirring occasionally, 2 to 3 minutes, until softened; season with S&P to taste. Transfer to a small bowl and set aside. In the same pan, heat the sesame oil on medium-high. Add the yu choy; season with ⅓ of the spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until crisp-tender. Transfer to a plate and set aside. Reserve the pan.
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Cook the steaks
In the same pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the remaining spice blend. 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). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before thinly slicing against the grain.
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Make the pan sauce
Heat the pan of fond on medium-high. Add the ponzu sauce and 2 tbsp of water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, until slightly reduced.
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Finish & serve
To the pot of rice, add the cooked white bottoms of the scallions and up to ½ the green tops of the scallions; season with the remaining spice blend and stir to combine. Divide the finished rice between your plates. Top with the yu choy and sliced steaks. Spoon the sauce over the steaks and garnish with the remaining green tops of the scallions. Bon appétit!

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