Japanese-Style Teriyaki Fillet Steak
with Ginger-Soy Greens & Sesame Rice
This taste of Japanese-inspired fine dining takes the classic fillet steak above and beyond with a few flavourful twists. There’s crunchy greens infused with a ginger-soy sauce and sesame-spiked rice. And on top? Sweet teriyaki sauce and garlic create a rich elixir you’ll want to drizzle over everything. Itadakimasu!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Premium Fillet Steak
1 bag
green beans
1 bag
baby broccoli
2 clove
garlic
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
2 bunch(es)
spring onion
1 bag
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
1.25 cup
water
½ tbs
vinegar (rice wine or white wine)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium saucepan, bring the water to the boil. Add jasmine rice and the salt, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over with salt and pepper, then add to the hot pan. • Sear steak until browned, 1 minute on all sides. • Transfer steak to a lined oven tray. Roast for 8-10 minutes for medium or until cooked to your liking. • Remove tray from the oven, loosely cover steak with foil, and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the steak is roasting, trim green beans. Halve any thick baby broccoli stalks lengthways. Finely chop garlic. • Wipe out the frying pan, then return to medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying to medium-high heat with a drizzle of olive oil. Cook green beans and baby broccoli until tender, 5-6 minutes. • Add a drizzle of olive oil, ginger paste and the soy sauce and cook until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add teriyaki sauce, the vinegar, brown sugar and a splash of water and cook, stirring, until bubbling, 2-3 minutes. Remove from the heat.
• Thinly slice spring onion. Roughly chop coriander. Stir toasted sesame seeds and the sesame oil through the rice. • Slice the steak. • Divide sesame rice between plates. Top with steak and ginger-soy veggies. Spoon teriyaki sauce over steak. • Garnish with coriander, spring onion and crispy shallots to serve. Enjoy!