Sesame Steak Stir-Fry with Miso Roasted Cauliflower
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $28.50
- Nutrition
- 540 cal · 45g protein
- quick
- sheet-pan
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Sesame Steak Stir-Fry with Miso Roasted Cauliflower is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $29 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 20 oz cauliflower florets
- 16 oz sugar snap peas
- 4 cloves garlic
- 2 tbsp red miso paste
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 450°F. Whisk the miso with 1 tbsp sesame oil and 1 tbsp rice vinegar until smooth, then toss with the cauliflower on a sheet pan. Roast 18-20 minutes, flipping once, until browned and tender.
- Slice the steak thinly against the grain and toss with the soy sauce and pepper. Mince the garlic.
- Heat 1 tbsp sesame oil in a large skillet over high heat. Add half the steak in a single layer and sear 1-2 minutes per side until browned and cooked through (145°F). Move to a plate to rest and repeat with the rest.
- Add the remaining sesame oil, snap peas, and garlic to the skillet. Stir-fry 3 minutes until the peas are bright green and blistered. Return the steak with the remaining rice vinegar and toss 1 minute.
- Sprinkle with sesame seeds and serve alongside the miso cauliflower. Taste before adding salt since the miso and soy are already salty.
- Picky eater tip: serve the plain seared steak and roasted cauliflower with the sauce and sesame seeds on the side.
- Make ahead: slice the steak, mince the garlic and mix the miso coating up to a day ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 45 g
- Carbohydrates
- 28 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop