with Broccoli and Wild Rice
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Striploin steak • Broccoli • Wild rice medley (parboiled rice, wild rice) • Mushrooms • Herb mix (parsely, thyme) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic.
Allergens
Utensils
Tags
Striploin Steak
370 g
Mushrooms
113 g
Miso Broth Concentrate
1 unit(s)
Wild Rice Medley
1 cup
Parsley and Thyme
14 g
Chicken Stock Powder
7.5 g
Broccoli
227 g
Cream Sauce Spice Blend
10 g
Beef Broth Concentrate
1 unit(s)
Garlic, cloves
2 unit(s)
Oil
1 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Butter
2 tbsp
- 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) leaves.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot (use a large pot for 4 servings), stir together rice, chicken stock powder, chopped thyme, 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- In a small bowl, whisk together miso broth concentrate, beef broth concentrate and 1/2 cup (1 cup) water. Set aside.
- Cut broccoli into bite-sized pieces.
- To a parchment-lined baking sheet, add broccoli, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 8-10 min, flipping once halfway through, until tender.
- Pat steaks dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer steaks to another baking sheet.
- Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**
- When steaks 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 sprigs. Cook for 3-4 min, stirring occasionally, until softened.
- Add remaining garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until mushrooms are coated and garlic is fragrant.
- Slowly add miso-beef broth mixture to the pan.
- Cook for 2-4 min, stirring constantly, until sauce thickens slightly.
- Season with salt and pepper.
- Carefully remove and discard thyme sprigs.
- Fluff rice with a fork, then stir in parsley.
- Thinly slice steaks.
- Divide rice, steaks and broccoli between plates.
- Top steaks with mushroom sauce.
900
kcal
Calories
30
g
Fat
13
g
Saturated Fat
99
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
57
g
Protein
120
mg
Cholesterol
1670
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
7.5
mg
Iron
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