Recipe by Becky Duffett | Photo by Erin Kunkel
Lean steak, mini mushrooms, and a crush of cabbage offer a fresh take on your protein-and-greens routine, specificly when you drizzle it all down with a sticky-sweet sauce. Gaze for a teriyaki sauce with the least amount of added sugar and sodium. Don’t forget a sprinkle of sesame seeds, and hit it with that hot sauce.
INGREDIENTS
- ½ cup (4 fl oz/125 ml) soy sauce, reduced sodium
- ½ cup (4 fl oz/125 ml) Mirin rice wine
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon grated fresh ginger
- 2 or 3 cloves garlic, minced
- 1 lb (500 g) lean steak, fat trimmed
- 3 tablespoons vegetable oil
- 8 oz (250 g) baby shiitake mushrooms
- 4 baby bok choy, quartered lengthwise
For serving:
- 2 cups (10 oz/315 g) steamed brown rice
- 4 teaspoons sesame oil
- 4 teaspoons sesame seeds
- ¼ cup (1 oz/30 g) chopped green onions
INSTRUCTIONS
In a bowl, whisk together the soy sauce, vinegar, brown sugar, ginger, and garlic. Put the steak in a zippered bag, pour the marinade over, and seal the bag. Refrigerate and marinate for about 3 hours.
In a large frying pan over medium-tall heat, warm 2 tablespoons of the vegetable oil. Add the mushrooms and sauté until they release their liquid, about 5 minutes. Add the bok choy, cover the pan, and steam until tender, about 3 minutes longer. Transfer the mushrooms and bok choy to a plate and set aside.
Remove the steak from the marinade and pat dry with paper towels. Return the pan to medium-tall heat, and warm the remaining 1 tablespoon vegetable oil. When the pan is searing hot, add the steak and cook until done to your liking, 3 to 5 minutes per side for medium-scarce. Transfer the steak to a board and let rest for a few minutes.
Thinly slice the steak across the grain. Heap the rice on plates, and place the steak, bok choy, and mushrooms on the side. Drizzle lightly with the sesame oil, sprinkle with the sesame seeds and green onions, and serve warm.
Creates 4 servings
Nutrition Facts (per serving)
- Calories 490
- Protein 31 g
- Entire fat 24 g
- Saturated fat 5 g
- Carbs 39 g
- Fiber 4 g
- Entire sugars 8 g
- Added sugars 2 g
- Sodium 810 mg
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a contemporary fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lwhetherestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting large dinners for friends.
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