Hoisin Steak Supreme
with Snow Peas, Edamame, and Scallion Mashed Potatoes
This may be a steak-and-potatoes recipe, but it probably isn’t like one you’ve tried before. It starts out with beef sirloin and a creamy mash, but then takes a detour to the east with some daring Asian flavors. The meat gets drizzled with a sauce sweetened with hoisin, while the spuds are studded with scallions. And the veggies are a double treat with sweet snow peas and edamame soy beans. For those who like it spicy, there’s even a drizzle of sriracha to finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
12 ounce
Yukon Gold Potatoes
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Sirloin Steak
1 tablespoon
Sesame Oil
8 ounce
Snow Peas
4 ounce
Edamame
(Contains Soy)
1 tablespoon
Sesame Seeds
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Beef Demi-Glace
(Contains Milk)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Set aside. Cut potatoes into ½-inch cubes and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil over high heat. Cook until tender, about 15 minutes. Drain well.
Return empty pot to stove over low heat. Add garlic herb butter and half the scallion whites. Let butter melt and scallion whites soften, 1-2 minutes. Return potatoes to pot and mash until smooth. Stir in sour cream and half the scallion greens. Season with salt and pepper. Keep covered on stove over low heat until ready to serve.
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel; season with plenty of salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside on a plate to rest.
In a second large pan, heat sesame oil over medium-high heat. Add snow peas and edamame; season with salt and pepper. Cook, tossing, until snow peas are bright green and edamame is lightly charred, 3-4 minutes. Toss in half the sesame seeds. Season with salt and pepper.
Wash out any blackened bits in pan used for steak; dry well. Heat a drizzle of oil in same pan over medium-high heat. Add remaining scallion whites and cook until softened, 1-2 minutes. Stir in soy sauce, demi-glace, hoisin sauce, and 2 TBSP water. Bring to a simmer and let reduce slightly, 1-2 minutes. Reduce heat to low, then stir in 1 TBSP plain butter. Stir in any juices released by steak, then season with salt and pepper.
Divide potatoes, snow peas, and edamame between plates. Slice steak against the grain and arrange next to potatoes. Spoon sauce over steak, then garnish with remaining scallion greens and sesame seeds. Drizzle with sriracha to taste.
