Meal Kit
Garlic-Sesame Steak Rice Bowl
with broccoli and roasted peanuts
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Wheat, Peanuts, Sesame, Soy
Chef
David Padilla
Meal-in-a-box seems like a relatively new creation, but not so: before meal-kits, lunch boxes, and frozen dinners, the Japanese had bento boxes. The bento box originates in the 12th-13th century, as a way for Japanese workers to take food to work. We'll stop the history lesson here: This rice bowl was inspired by the bento box, and the flavors in it speak for themselves. Steak strips in garlic sauce and sweet mirin sit atop rice with fresh carrots and broccoli. Add some peanuts for a salty crunch, and red pepper flakes for a bit of heat, and you've got a meal-in-a-box that's a bowlful of joy.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 4 oz. Broccoli Florets
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3 fl. oz. Garlic Sesame Sauce
- ½ fl. oz. Mirin
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½ oz. Roasted Peanuts
- ¼ tsp. Red Pepper Flakes
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) N3D1bbPj
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Calories810
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Carbohydrates89g
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Net Carbs83g
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Fat33g
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Protein37g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Serve alongside rice and vegetables.
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If using NY strip steak, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until steaks reach minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Serve alongside rice and vegetables.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Coarsely chop peanuts.Peel carrot and cut into 1/4" slices on an angle.Separate steak strips into a single layer and pat dry. Coarsely chop and season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and transfer steak strips to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil.
Add carrot, broccoli, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-7 minutes. -
5 Add Sauce and Finish Dish
Add steak strips and any accumulated juices, garlic sesame sauce, and mirin to hot pan. Stir until steak strips and vegetables are lightly glazed, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, placing steak strips and vegetables on rice and garnishing with peanuts and red pepper flakes (to taste). Bon appétit!
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