Asian-Style Steak & Scallion Potato Cakes

with Spicy Mayo & Bok Choy

30 MIN

2 Servings

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From the Test Kitchen

This hearty steak dish gets a few unique twists from a mix of Japanese and Korean cuisine staples: we're coating the steak with savory soy sauce before searing, then serving it alongside ponzu-dressed bok choy and crispy potato cakes—packed with scallions, melty cheese, and togarashi, then drizzled with a spicy gochujang mayo.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

fresh

ingredients

1 8-Oz Flank Steak
½ cup Potato Flakes
½ cup Biscuit Mix
10 oz Baby Bok Choy
2 Scallions
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
2 tsps Gochujang
2 Tbsps Mayonnaise
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 oz White Cheddar Cheese
1 Tbsp Vegetarian Ponzu Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions. Cut off and discard the root ends of the bok choy; roughly chop. Grate the cheese on the large side of a box grater.In a bowl, combine the mayonnaise and gochujang.

2 Make the batter

In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, sliced scallions, all but a pinch of the togarashi seasoning, and 1 cup of water. Set aside to let the batter rest.

3 Cook the steak

Pat the steak dry with paper towels; season with salt and pepper on both sides. Place in a bowl; add the soy sauce and turn to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Cook the potato cakes

Meanwhile, in a separate medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate; cover to keep warm.

5 Cook the bok choy

While the steak rests, to the pan of reserved steak fond, add the chopped bok choy (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat; stir in the ponzu sauce.

6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the cooked potato cakes and cooked bok choy. Top the potato cakes with the gochujang mayo. Garnish the steak with the remaining togarashi. Enjoy!