600 Calories or Less

Seared Steaks & Spicy Garlic Sauce

with Ponzu & Bok Choy Rice

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

The star of this dish is the vibrant, flavorful sauce you'll drizzle over simply seared steaks, which features our fragrant, aromatic roasted garlic and onion dressing, plus a touch of spicy gochujang. A bed of hearty bok choy rice will soak up every extra saucy bite.

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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Top Sirloin Steaks
½ cup Long Grain White Rice
10 oz Baby Bok Choy
2 cloves Garlic
2 tsps Gochujang
3 Tbsps Roasted Garlic Onion Dressing
1 Tbsp Vegetarian Ponzu Sauce
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. Peel and finely chop 2 cloves of garlic. In a bowl, combine the dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). In a medium pot, combine the rice, a big pinch of salt, and 1 cup 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. Add the ponzu sauce. Stir to combine.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), 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.

4 Cook the bok choy & finish the rice

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and chopped garlic; season with salt and pepper. Cook, stirring occasionally 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine.

5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished rice topped with the sliced steaks and sauce. Garnish with the sesame seeds. Enjoy!