Steaks & Black Bean-Butter Sauce with Miso Kale & Gochujang Potatoes

Steaks & Black Bean-Butter Sauce

with Miso Kale & Gochujang Potatoes

40 MIN
$14.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Sea Scallops
    with 20 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Sea Scallops

    From the Test Kitchen

    We’re putting an umami-rich twist on the classic steakhouse dish by topping seared steaks with a rich combination of butter and black bean sauce—a favorite condiment in Chinese cuisine.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      430 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Steaks & Black Bean-Butter Sauce with Miso Kale & Gochujang Potatoes
    Title
    • 20 oz Sea Scallops
    • 1¼ lbs Potatoes
    • ¾ lb Kale
    • 1 Tbsp Gochujang
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Rice Vinegar
    • 2 Scallions
    • 1 oz Butter
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sweet White Miso Paste
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the black bean sauce, sugar, vinegar, and 1/2 cup of water until the sugar has dissolved. Season with salt and pepper.

    Roast the potatoes
    2 Roast the potatoes

    In a large bowl, whisk together the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Toss to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the kale
    3 Cook the kale

    Meanwhile, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the miso paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the scallops
    4 Cook the scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 3 to 5 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked scallops with the roasted potatoes and cooked kale. Top the scallops with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the black bean sauce, sugar, vinegar, and 1/2 cup of water until the sugar has dissolved. Season with salt and pepper.

    2 Roast the potatoes

    In a large bowl, whisk together the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Toss to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the kale
    3 Cook the kale

    Meanwhile, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the miso paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the scallops
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 3 to 5 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked scallops with the roasted potatoes and cooked kale. Top the scallops with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Browse Steps
    1 of 5