with Broccoli and Wild Rice
Miso and mushrooms are a perfect pairing for an umami-rich sauce in this unbelievable steak dinner with tender-crisp broccoli! 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 (parsley, thyme) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chicken stock powder (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) (soy) • Garlic. .
Allergens
Utensils
Tags
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
7.5 g
Broccoli
227 g
Cream Sauce Spice Blend
10 g
Beef Broth Concentrate
1 unit
Garlic, cloves
2 unit
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.
- In a medium pot (use a large pot for 4 servings), stir together wild rice medley, 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 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.
- 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, flipping once halfway through, until tender, 8-10 min.
- Pat steaks 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 steaks. Sear until golden-brown, 2-3 min per side.
- Remove from heat, then transfer steaks to another baking sheet.
- Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**
- 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, stirring occasionally, until softened, 3-4 min.
- Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until mushrooms 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 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.
930
kcal
Calories
34
g
Fat
14
g
Saturated Fat
99
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
56
g
Protein
125
mg
Cholesterol
1670
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
175
mg
Calcium
7.5
mg
Iron
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with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
