Soy Marinated Steak with Sauteed Bok Choy and Wasabi Mashed Potatoes

This meal tastes like restaurant food and is easy to create at home for less than half of what it would cost in a restaurant.  Here’s to date night in your pajamas!

Serves Two


For the Steak
 -One grassfed boneless ribeye or two small filets
-2 Tbsp brown sugar
-1/2 cup low sodium soy sauce
-1/2 cup sake
-1 tsp siracha
-4 scallions, green parts only, chopped (reserve white parts for the bok choy)
-1 clove garlic, finely chopped
-1 1/2 piece of ginger, peeled and finely chopped
-dash of toasted sesame oil

For the Potatoes
-4-6 medium Yukon gold potatoes, peeled and quartered
-1/2 stick butter
-1 Tbsp Wasabi powder, mixed with a little water form a paste
-cream and/or milk to achieve desired consistency
-salt and pepper to taste

For the Greens
-1 large head bok choy, greens only, washed and finely chopped
-4 scallions, white parts only, chopped
-2 Tbsp soy sauce
-1 tsp siracha
-1 Tbsp sesame seeds
-1/2 tsp brown sugar
-olive or vegetable oil mixed with a dash of toasted sesame oil for sauteeing.


1. Combine all the “steak” ingredients except the steak itself in a large zip-top bag and mix to combine.  Add the steak, zip the bag closed, and place it in a bowl in the refrigerator for 1-4 hours.

2.  About 1/2 hour before you want to eat, begin preparing the rest of the meal.  Preheat the oven to 425.  Place the potatoes in a steamer basket over some water and cook until fork tender (about 10 minutes).

3.   Drain the water from the pot.  Run the potatoes through a ricer or food mill back into the same pot.  Add the butter and stir in milk or cream until potatoes are desired consistency.  Stir in Wasabi paste.  Add salt and pepper to taste.  Cover the pot and set aside.

4.  Pat the steak dry with a paper towel.  Heat a small amount of oil to smoking in a skillet.  Add the steak and sear well on both sides.  Place the skillet in the oven.  Cooking time will vary, depending on how well done you like your meat and how long you sear it on both sides.  Check with an instant read thermometer (125 for rare, 130 for medium rare, 135 for medium, 145 for well done).

5.  While the steak is in the oven, prepare the greens.  Heat the mixture of olive or vegetable oil and sesame oil in a large pan until nearly smoking.  Add the greens and the scallions (watch out for splatters!).  Cook, stirring frequently, until the greens are wilted.  Sprinkle with the brown sugar.  Add the siracha and soy sauce and cook until all the liquid is gone.  Stir in the sesame seeds and cook a minute longer.  Remove from the heat. (If they get cold before the steak is done, they reheat nicely.  Just turn the burner back on briefly until heated through).

6.  When the steak is at your desired temperature, remove it from the skillet.  Let it rest 5 minutes before cutting into it to preserve the juices.  Serve with the greens and the potatoes and enjoy!

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