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Pan-Seared Strip Steaks with Veggies & Jasmine Rice in Citrus Soy Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (5-1/2 oz strip steak, 3/4 cup veg., 3/4 cup rice) contains 740 calories, 48 g carbohydrate, (5 g fiber), 47 g protein, 38 g fat, (12 g saturated fat), 120 mg cholesterol, and 620 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 740
  • Servings: 4

Ingredients

Directions

  1. Preheat oven to 350 degrees. Combine rice and water in saucepan; bring to boil on HIGH heat. Cover, reduce heat to LOW, and cook 10-12 min, or until water is absorbed. Remove from heat; let stand 5 min covered. Fluff with fork and keep covered until serving time.
     
  2. Add stir-fry vegetables to pot of boiling, salted water; blanch 2-3 min until crisp-tender. Drain. Transfer to bowl of ice water; drain. Set aside.
     
  3. Dust steaks with pan-searing flour; pat off excess. Heat olive oil in oven-safe pan on MED-HIGH on stovetop until oil faintly smokes; add steaks. Turn steaks over when caramelized (edges turn paper-bag brown about 1/4 way up sides), 3-4 min.
     
  4. Place pan with steaks in oven; cook 4-5 min, until internal temperature is 5 degrees below desired doneness (refer to final temperature cooking chart). Check by inserting thermometer halfway into thickest part of meat.
     
  5. Remove from oven and place pan on stovetop on MED heat. Add basting oil and butter; carefully swirl. Spoon over steaks to baste. Remove from pan when desired internal temperature is reached. Place on platter, keep warm. Discard liquids from pan. Add vegetables and sauce; heat on MED until warmed through, 2-3 min.
Chef Tips
See our Citrus Soy Sauce recipe if you prefer to make sauce from scratch.

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