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Clean15
Dairy Free

Seared Ponzu Steaks

with Sesame Gai Lan & Cauliflower ‘Rice’

Cooking time

20 minutes

Servings

2/4

Calories

550 /serving

As is often the case with Japanese pantry staples, ponzu (from the words for 'punch' and 'vinegar') is a sure bet if you are looking to add tons of umami flavour to a dish. We make ours from scratch here to elevate our already juicy and tender thick-cut steaks. We create a fragrant bed of ‘rice’ by sautéing fine grains of cauliflower with garlic, scallions and a touch of Levant seasoning. Bite-sized pieces of Chinese broccoli get the same treatment for a vibrant side of greens. The subtle nutty flavour from a sprinkle of sesame seeds add a balanced touch to this finely crafted quick dinner.

We will send you:

  • 340g Top sirloin beef steaks (High-protein serving)
  • 225g Chinese broccoli
  • 15ml Minced garlic
  • 225g Cauliflower rice
  • 50g Sliced scallions
  • 45ml Soy sauce (low sodium)
  • 3g Black and white sesame seeds
  • 15ml Mirin
  • 5g Levant spice blend (dehydrated vegetables [garlic, carrots, green bell pepper, red bell pepper], sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed Cayenne pepper)

  • You will need:

    Medium pan
    Large pan
    Oil
    Salt & pepper
    Total Fat
    32 g
    Saturated Fat
    8 g
    Sodium
    1150 mg
    Total Carbs
    23 g
    Sugars
    4 g
    Protein
    44 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the steak
    In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. 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 at least 5 minutes before thinly slicing against the grain.
    a picture
    Cook the cauliflower rice
    While the steak cooks, in a large pan, heat a drizzle of oil on medium. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower rice and ½ the scallions to the pan; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Transfer to a bowl and set aside in a warm spot.
    a picture
    Cook the broccoli
    Cut the Chinese broccoli into bite-sized pieces. In the same pan, heat a drizzle of oil on medium. Add the Chinese broccoli and remaining scallions; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until crisp tender.
    a picture
    Make the sauce & serve
    In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the soy sauce and mirin. Cook, 2 to 3 minutes, until the volume is slightly reduced. Divide the cauliflower rice between your plates. Top with the finished vegetables and sliced steaks. Spoon the sauce over the steak and garnish with the sesame seeds. Bon appétit!

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