Sirloin Steak w/Miso Butter and Asparagus & Mushrooms

3 oz of steak and 3/4 cup rice = 379 calories 1 cup of asparagus & shiitaki mushrooms = 59 calories

Photo by Rhonda A.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from cookinglight.com

Ingredients

  • 1

    cup uncooked instant brown rice

  • 2

    T unsalted butter, softened

  • 1

    T white/yellow miso (soy bean paste)

  • 1

    lb sirloin steak trimmed and cut into 1-inch pieces

  • 3/4

    tsp freshly ground black pepper

  • 1/4

    kosher salt

  • Cooking spray

  • 2

    T thinly sliced green onions

  • 1

    T rice vinegar

  • 1

    tsp dark sesame oil

  • 12

    oz trimmed asparagus

  • 4

    oz sliced shiitaki musrooms

Directions

Cook rice according to package directions. Pre heat oven to 425 degrees. Line a baking sheet with foil and line with asparagus and trimmed shiitaki mushrooms. Drizzle olive oil and add 1/4 tsp fresh ground pepper and kosher salt. Bake for 10 minutes and then Drizzle with 1/1/2 tsp low-sodium soy sauce. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenlyu with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

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