Beef · 30 min
Lemon-Soy Steak with Asparagus, Mushrooms, Ginger & Sesame Seeds
- 30 min
- 2–6 servings
- 568 kcal / serving
Juicy steak paired with lemony soy, roasted asparagus and mushrooms, finished with ginger and sesame. A quick weeknight dish with bright flavors and satisfying texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- ½lemon
- 2 capsportobello mushrooms
- ¾ lbstriploin (New York strip) steak
- lemons
From the pantry: black pepper, oregano, dried, salt, sesame seeds, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
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Produce
- 1 small bunchasparagus
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- ½lemon
- 2 capsportobello mushrooms
- lemons
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| lemon | ½ | 1 | 1 ½ |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Wash the asparagus and mushrooms, trim the asparagus ends, and spread the vegetables on a baking sheet.
- Zest and juice the lemon into a medium bowl.
- Peel and mince garlic; add it to the bowl with the lemon juice, soy sauce, toasted sesame oil, oregano, salt, and pepper; whisk to combine.
- Add the steak to the bowl and coat with the marinade; let it sit awhile to absorb the flavors.
- Peel and mince additional garlic and the ginger; sprinkle over the vegetables on the baking sheet.
- Drizzle the vegetables with oil and soy sauce, then sprinkle sesame seeds, salt, and pepper; toss to coat and spread in an even layer.
- Roast in the oven for about 15 minutes, tossing once, until the vegetables are fork-tender.
- Meanwhile, place a skillet over medium-high heat and add a thin layer of oil; sear the steak with the marinade for 2–5 minutes per side, then transfer to a plate and rest 5 minutes.
- Thinly slice the steak against the grain.
- To serve, divide the roasted vegetables and sliced steak onto plates and enjoy.
Two tips
- Marinate the steak for up to 2 hours in the fridge to deepen the flavor before cooking.
- Leftovers can be stored in the fridge; finish with a light squeeze of lemon before serving to brighten the flavors.
Nutrition per serving
- Calories
- 568 kcal
- Protein
- 43 g
- Carbs
- 13 g
- Fat
- 40 g
- Fiber
- 5 g
- Sodium
- 91 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.