Back to School Lunch: Ribeye Steak, Broccolini & Cheesy Tteokbokki | NataaliaJoy
Back to School Lunch: Ribeye Steak, Broccolini & Cheesy Tteokbokki
15 mins prepServes 1
A flavorful and balanced back-to-school lunch featuring perfectly cooked ribeye steak, tender sautéed broccolini, and creamy cheesy tteokbokki. Includes a kid-friendly option for the tteokbokki.
Ribeye Steak:
1. Let your ribeye steaks come to room temperature.
2. Season generously with salt, pepper, and Montreal steak seasoning.
3. Heat algae oil in a very hot pan.
4. Cook the seasoned steaks for about 3–4 minutes per side.
5. Add butter and baste the steaks before removing them from the pan.
6. Let the steaks rest before slicing.
Broccolini:
1. Lightly sauté the broccolini in algae oil with green onion dip mix, salt, and a little butter.
2. Add a splash of water, cover, and steam for about 3–4 minutes until tender.
Cheesy Tteokbokki:
1. Cook the pre-sauced tteokbokki with a little water for about 10 minutes until softened and the sauce cooks down.
2. Finish with cheese and a splash of half & half.
Kid-friendly option for Tteokbokki:
1. If your child cannot handle spice, rinse all the sauce off the rice cakes first.
2. Cook them in water until tender.
3. Instead of the sauce, add butter, cheese, and a little salt.
