with Broccoli and Wild Rice
Miso and mushrooms are a perfect pairing for an umami-rich sauce in this unbelievable steak dinner with perfectly cooked broccoli! .
Allergens
Utensils
Striploin Steak
370 g
Mushrooms
113 g
Miso Broth Concentrate
1 unit
Wild Rice Medley
1 cup
Parsley and Thyme
14 g
Chicken Stock Powder
1 tbsp
Broccoli, florets
227 g
Cream Sauce Spice Blend
1 tbsp
Beef Broth Concentrate
1 unit
Garlic, cloves
2 unit
Unsalted Butter
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate, beef broth concentrate and 1 cup (2 cups) water. Set aside.Cut broccoli into bite-sized pieces. Add broccoli, half the garlic and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping once halfway through, until tender, 8-10 min.
Pat steak dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steak to another baking sheet.Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.\*\* When steak are done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.
Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.
Slowly add miso-beef broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.
Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and broccoli between plates. Top steak with mushroom sauce.
920
kcal
Calories
34
g
Fat
14
g
Saturated Fat
103
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
55
g
Protein
125
mg
Cholesterol
1700
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
200
mg
Calcium
8
mg
Iron
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with broccoli and wild rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Brussels Sprouts and Wild Rice
with Brussels Sprouts and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice