Past Recipes
Seared Steak

Seared Steak with Toasted Sesame Sauce and Bok Choy Stir-Fry

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We’re bringing back a Plated favorite sauce to elevate simple steak and veggies in this Chinese-inspired dish. Toasting sesame seeds releases their rich, nutty flavor and aroma, a great technique for adding earthy depth to a soy and honey sauce. Here, it’s spooned over seared steaks and a stir-fried medley of bok choy, carrot, broccoli, and scallion.
  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 540
  • Protein 40g
  • Total Carb 31g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Chinese broccoli
    • 1/2 pound
    • Chinese broccoli
  • baby bok choy
    • 1/2 pound
    • baby bok choy
  • scallions
    • 2
    • scallions
  • carrots
    • 6 ounces
    • carrots
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • garlic
    • 2 cloves
    • garlic
  • honey
    • 1 packet
    • honey
  • steaks
    • 2
    • steaks
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar

What You’ll Need

  • black pepper
  • kosher salt
  • canola oil
  • 10" medium pan
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Using the flat side of a knife, gently crush garlic cloves. Trim and discard scallion roots; thinly slice 1 scallion, then cut remainder into 1-inch pieces. Halve bok choy lengthwise, then cut crosswise into 2-inch pieces, keeping bulbs and leaves separate. Trim and discard bottom inch of Chinese broccoli stems, then cut crosswise into 2-inch pieces. Cut carrots crosswise on a diagonal into ¼-inch slices.

  2. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel, then rub all over with 1 tablespoon canola oil, ½ teaspoon salt and black pepper as desired. Heat a medium pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add steaks. Sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a cutting board, reserving pan for making sauce, and set aside to rest.

  3. Stir-Fry Vegetables

    Stir-Fry Vegetables

    While steaks cook, heat 1 tablespoon sesame oil in a large pan over medium-high heat. When oil is shimmering, add carrots and cook, stirring frequently, until softened, about 3 minutes. Add crushed garlic, 1-inch scallion pieces, bok choy bulbs, and Chinese broccoli. Continue stir-frying until all vegetables become tender, 6-8 minutes.

  4. Finish Stir-Fry

    Finish Stir-Fry

    Remove and discard garlic from stir-fry. Add bok choy leaves to pan with vegetables, still over medium-high heat, and stir to wilt leaves, 1-2 minutes. Season with ¼ teaspoon salt and black pepper as desired, then remove pan from heat and set aside until ready to serve.

  5. Make Toasted Sesame Sauce

    Make Toasted Sesame Sauce

    Wipe pan from steaks clean and add sesame seeds over medium heat. Toast, stirring frequently to prevent burning, until golden brown and fragrant, 2-3 minutes. Remove pan from heat and immediately add soy sauce, rice wine vinegar, honey, crushed red pepper (skip or use half for less heat), thinly sliced scallions, and remaining sesame oil. Stir to fully combine, then taste and add salt as needed. Set aside.

  6. Plate Steaks

    Plate Steaks

    Cut steaks against the grain into ¼-inch slices and divide between serving plates, along with bok choy stir-fry. Spoon toasted sesame sauce over steaks and dig in!

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