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Korean-Style Steak & Rice
with Mushrooms & Bok Choy
40 MIN
4 Servings
From the Test Kitchen
These vibrant bowls feature juicy steak, sautéed bok choy, and miso-glazed mushrooms all served over a bed of fluffy white rice. You'll drizzle spicy gochujang mayo on top for an irresistibly delicious finish.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1 cup Long Grain White Rice
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1 Tbsp Sweet White Miso Paste
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2 Tbsps Rice Vinegar
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½ lb Mushrooms
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⅓ cup East Asian-Style Sautéed Aromatics
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15 oz Baby Bok Choy
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2 tsps Gochujang
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1 Tbsp Mirin (Salted Cooking Wine)
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¼ cup Mayonnaise
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the bok choy
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Cook & glaze the mushrooms
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the miso paste, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are coated and browned. Turn off the heat.
6
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, glazed mushrooms, and cooked bok choy. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the bok choy
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Cook & glaze the mushrooms
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the miso paste, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are coated and browned. Turn off the heat.
6
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, glazed mushrooms, and cooked bok choy. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
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