Meal Kit
Culinary Collection
Candied Bacon Teriyaki Sirloin
with snap pea sauté and rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat, Sesame, Soy
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Over 30g protein
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Snap Peas
- 5.47 oz. Long Grain White Rice
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1½ oz. Teriyaki Sauce
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⅗ oz. Butter
- 2 Green Onions
- ½ oz. Bacon Bits
- 0.46 oz. Brown Sugar
- 2 Garlic Cloves
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1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnLW73W
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Calories870
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Carbohydrates86g
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Net Carbs84g
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Fat36g
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Protein48g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.If you receive a wild-brown rice blend instead, bring a small pot with rice, 2 cups water, and 1/4 tsp. salt to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 35-45 minutes.Remove from burner. Uncover and stir in sesame seeds, half the butter (reserve remaining for snap peas), and a pinch of salt.Recover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve snap peas lengthwise, exposing peas inside. If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Trim and thinly slice green onions on an angle.Mince garlic.Pat steaks dry and season both sides with a pinch of salt and pepper. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner and transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
4 Cook the Snap Peas
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add snap peas to hot pan. Stir occasionally until snap peas are tender, 4-6 minutes.Add garlic, remaining butter, and a pinch of salt. Stir occasionally until garlic is fragrant, 1-2 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat.
Add bacon to hot, dry pan and stir occasionally until crispy, 1-2 minutes.Add brown sugar and teriyaki sauce. Stir constantly until sugar has slightly caramelized, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce and green onions. Bon appétit!
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