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