Garlic-Soy Glazed Impossible Steak Medallions with Steamed Brown Rice and Sautéed Bok Choy

Crispy seared plant-based steak bites tossed in a savory garlic-soy reduction, paired with nutty brown rice and tender bok choy.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• savory
• healthy
• stir-fry
• comfort food

Ingredients

• 1.25 pound plant based steak bites
• 1 cup quick cooking brown rice (uncooked)
• 2 cup water
• 1 pound baby bok choy (halved lengthwise)
• 1 tablespoon sesame oil
• 4 clove garlic (minced)
• 0.25 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey

Instructions

1. Combine quick-cooking brown rice and water in a saucepan over medium heat, bring to a boil, cover and simmer for 12 minutes until tender, then remove from heat.
2. Heat half the sesame oil in a large skillet over high heat. Sear the plant based steak bites for 3 minutes per side until crusty and browned, then remove to a side plate.
3. Add remaining sesame oil and halved baby bok choy to the skillet, cooking for 3 minutes until vibrant green and tender; transfer to plates alongside the brown rice.
4. Reduce heat to medium, add minced garlic, low sodium soy sauce, rice vinegar, and honey to the pan, simmering for 1 minute before tossing the steak bites in the glaze.
5. Divide the glazed steak bites over the brown rice and bok choy to serve.

Notes

Both the grains and the glazed steak retain great texture when frozen and reheated.

Nutrition (per serving)

• Calories: 445
• Protein: 32 g
• Carbohydrates: 46 g
• Fat: 15 g
• Fiber: 6.5 g
• Sodium: 480 mg
• Saturated Fat: 4 g
• Sugar: 6 g