Thai · 25 min
Seared Ribeye & Roasted Thai Green Curry Veggies with Sesame Seeds
- 25 min
- 2–6 servings
- 676 kcal / serving
Juicy ribeye alongside roasted Thai green curry vegetables create a balanced weeknight dish. The skillet-seared steak pairs with tender veggies for a satisfying, quick meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (18 oz) bagbroccoli florets
- 1red bell pepper
- ¾ lbribeye steak
- 1 (8 oz) pkgsliced white mushrooms
- 30 mlThai curry paste, green
- red bell peppers
From the pantry: black pepper, crushed red pepper, salt, sesame seeds, toasted sesame oil
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 1red bell pepper
- 1 (8 oz) pkgsliced white mushrooms
- red bell peppers
Meat & seafood
- ¾ lbribeye steak
Sauces, oils & condiments
- 30 mlThai curry paste, green
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| red bell pepper | 1 | 2 | 3 |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| Thai curry paste, green | 30 ml | ¼ cup | 90 ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Whisk together curry paste, water, oil, sesame seeds, black pepper, crushed red pepper, and salt in a medium bowl to make a marinade.
- Wash and dry the red pepper, discard the seeds, then large-dice it. Add the pepper to the bowl with broccoli and mushrooms and toss to coat.
- Spread the coated vegetables on a baking sheet in an even layer and slide into the oven. Roast, stirring halfway through, until fork-tender, about 12–15 minutes.
- Meanwhile, heat a skillet over medium-high heat.
- Pat the ribeye dry with paper towels and season both sides with salt and pepper.
- Once the skillet is hot, add a little oil and swirl to coat the bottom. Sear the steak 2–5 minutes per side depending on doneness. Transfer to a clean plate, cover loosely with foil, and let rest for 5 minutes.
- Slice the steak thinly against the grain.
- Divide the steak and roasted vegetables between plates and finish with a light sprinkle of sesame seeds before serving.
Two tips
- Prep the bell pepper and mushrooms ahead of time and refrigerate until ready to cook.
- If you have extra sesame seeds or sesame oil, finish the dish with a light drizzle and a few additional seeds for aroma.
Nutrition per serving
- Calories
- 676 kcal
- Protein
- 40 g
- Carbs
- 20 g
- Fat
- 51 g
- Fiber
- 7 g
- Sodium
- 870 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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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.