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Togarashi Beef

Togarashi Beef

This dish combines rich beef flavour, coffee and spicy Togarashi mix for a delicious new take on traditional cooking.
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WHAT YOU'LL NEED

  • SQUASH PUREE:
  • 2 Knorr® Beef Bouillon Cubes, crumbled
  • 1 lb. (450 g) peeled butternut squash, cut into 2-in. (5 cm) chunks
  • 2 Tbsp. (30 mL) 10% half and half cream
  • 1 Tbsp. (15 mL) Becel® Original margarine
  • VEGETABLES:
  • 2 cups (500 mL) thinly sliced cauliflower florets, about 1/4 in.(6 mm) thick
  • 2 cups (500 mL) shiitake mushroom caps, halved
  • 1 Tbsp. (15 mL) Becel® Oil
  • 1 tsp. (5 mL) ground coffee
  • STEAK:
  • 2 tsp. (10 mL) ground coffee
  • 1/2 tsp. (2 mL) salt
  • 1 tsp. (5 mL) ground black pepper
  • 1 tsp. (5 mL) togarashri Japanese seven spice
  • 1 -lb. (450 g) ribeye steak, 1-1/2 in. (4 cm) thick, cut into 4 pieces
  • SAUCE:
  • 1 tsp. (5 mL) mixed peppercorns
  • 3 Tbsp. (45 mL) 10% half and half cream

NUTRITIONAL INFORMATION

 

Amount per serving

Calories350
Calories from Fat160
Total Fat18 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol65 mg
Sodium720 mg
Total Carbs20 g
Dietary Fiber4 g
Sugars4 g
Protein29 g
Calcium10 %
Iron20 %
Vitamin C80 %
Vitamin A250 %

Let's Get Cooking

  • 1 For SQUASH PUREE, Bring 4 cups (1 L) water to a boil in medium saucepan. Add Knorr® Beef Bouillon Cubes; stir to dissolve. Remove 1/2 cup (125 mL) broth; set aside. Add squash and bring to boil; reduce heat and simmer uncovered until squash is very tender, about 15 minutes. Drain and put squash into food processor. Add half and half cream and Becel® Original margarine and process until smooth. Set aside and keep warm.
  • 2 For VEGETABLES, toss cauliflower and mushrooms with oil and ground coffee; season to taste with salt and ground black pepper. Heat large skillet or cast iron skille