Seared Steaks over Ginger Rice with Tempura Mushrooms & Gochujang Mayo

Seared Steaks over Ginger Rice

with Tempura Mushrooms & Gochujang Mayo

45 MIN
+$1.95/serving 2 Servings
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  • with Bistro Steaks
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    To complement juicy seared steaks, you'll coat hearty mushrooms in tempura batter, which creates incredibly light, crispy texture when fried. It's all served with fresh cucumber marinated in citrusy ponzu, plus a bed of sushi rice mixed with aromatic ginger and scallions.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Seared Steaks over Ginger Rice with Tempura Mushrooms & Gochujang Mayo
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 tsps Gochujang
    • ½ cup Sushi Rice
    • 1 Piece Ginger
    • 1 Persian Cucumber
    • ½ lb Mushrooms
    • ¼ cup Tempura Mix
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Scallions
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the ponzu sauce. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; taste, then season with salt and pepper if desired.

    Make the ginger rice
    2 Make the ginger rice

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the shrimp
    4 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Make the tempura mushrooms
    5 Make the tempura mushrooms

    In a large bowl, whisk together the tempura mix, half the togarashi, and ¼ cup of cold water. Season with salt and pepper. Add the sliced mushrooms; stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a coated mushroom sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess drip off). Cook 3 to 4 minutes per side, or until golden brown. Turn off the heat. Transfer to a paper towel-lined plate and immediately season with salt and the remaining togarashi.

    Serve your dish
    6 Serve your dish

    Serve the ginger rice topped with the cooked shrimp, tempura mushrooms, and marinated cucumber (discarding any liquid). Drizzle with the gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the ponzu sauce. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; taste, then season with salt and pepper if desired.

    2 Make the ginger rice

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Make the ginger rice
    Cook the shrimp
    4 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    5 Make the tempura mushrooms

    In a large bowl, whisk together the tempura mix, half the togarashi, and ¼ cup of cold water. Season with salt and pepper. Add the sliced mushrooms; stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a coated mushroom sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess drip off). Cook 3 to 4 minutes per side, or until golden brown. Turn off the heat. Transfer to a paper towel-lined plate and immediately season with salt and the remaining togarashi.

    Make the tempura mushrooms
    Serve your dish
    6 Serve your dish

    Serve the ginger rice topped with the cooked shrimp, tempura mushrooms, and marinated cucumber (discarding any liquid). Drizzle with the gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

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