with DIY Tonkatsu Sauce
Ingredients: Ribeye steak • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Carrot • Spinach • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Black sesame seeds.
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Ribeye Steak
370 g
Ketchup
2 tbsp
Worcestershire Sauce
1 tbsp
Miso Broth Concentrate
1 unit(s)
Black Sesame Seeds
7 g
Carrot
1 unit(s)
Baby Spinach
56 g
Moo Shu Spice Blend
9 g
Chow Mein Noodles
200 g
Soy Sauce
1 tbsp
Mayonnaise
2 tbsp
Oil
2 tbsp
Butter
1 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
- Strain and rinse noodles with warm water. Return noodles to the pot and set aside.
- To a small bowl, add ketchup, half the miso broth concentrate, Worcestershire sauce, soy sauce and 1/2 tsp (1 tsp) sugar. Stir to combine.
- Heat the same pan over medium-high.
- Pat steaks dry with paper towels. Season all over with half the Moo Shu Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (Steaks will finish cooking in step 3).
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons
- To the same pan, add 1 tbsp (2 tbsp) oil and carrots. Cook for 3-5 min, stirring occasionally, until tender.
- Add noodles, remaining Moo Shu Spice Blend, 1 tbsp (2 tbsp) butter and spinach. Cook for 1 min, until spinach wilts.
- Add DIY tonkatsu sauce and 1/2 cup (1 cup) reserved pasta water.
- Cook for 1-3 minutes, stirring occasionally, until sauce has slightly thickened.
- To a small bowl, add mayo, remaining miso concentrate and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to combine.
- Thinly slice steaks. Add any resting juices to noodles.
- Divide noodles between plates.
- Top with steak.
- Drizzle miso mayo over top.
- Sprinkle with sesame seeds.
If you've opted to get ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak .
960
kcal
Calories
47
g
Fat
13
g
Saturated Fat
77
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
55
g
Protein
125
mg
Cholesterol
1930
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
10
mg
Iron
