Soy-Gin­ger Ten­der­loin Steaks With Kim­chi Mash

Juicy beef ten­der­loin and creamy pota­toes mixed with pun­gent kim­chi make a Kore­anin­spired fu­sion meal that’s as spe­cial as it is tasty. Serve with crisp stir-fried veg­eta­bles.

Canadian Living - Quick & Easy - - BEEF & LAMB -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 25 min­utes

In shal­low dish, stir to­gether soy sauce, gin­ger, su­gar, se­same oil and green onions. Add steaks, turn­ing to coat; let stand for 15 min­utes. Kim­chi Mash: Mean­while, in saucepan of boil­ing salted wa­ter, cook pota­toes un­til ten­der, about 15 min­utes. Drain and re­turn to pot. Shak­ing pan, dry over low heat, about 1 minute. Rice or mash pota­toes un­til smooth; mash in milk and but­ter. Stir in kim­chi; keep warm. Mean­while, pat steaks dry, dis­card­ing mari­nade. In non­stick skillet, heat oil over medium-high heat; cook steaks, turn­ing once, un­til medium-rare, about 8 min­utes. Serve with kim­chi mash. PER SERV­ING: about 461 cal, 39 g pro, 20 g to­tal fat (11 g sat. fat), 27 g carb (3 g di­etary fi­bre, 4 g su­gar), 111 mg chol, 764 mg sodium, 862 mg potas­sium. % RDI: 5% cal­cium, 39% iron, 12% vit A, 30% vit C, 10% fo­late.

MAKES: 4 serv­ings

LEARN HOW TO MAKE THIS RESTAU­RANT- IN­SPIRED FAVOURITE AT CANA­DI­AN­LIV­ING.COM/FRESHDIN­NERS

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