Meal Kit
Culinary Collection
Japanese Steakhouse-Style Teriyaki Steak
with broccoli and rice
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Sesame, Soy
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Over 30g protein
Chef
Maija Barnes
Japanese cuisine isn't just raw fish or noodles; it's a collection of amazing flavors and textures, a country and a culture that's a culinary powerhouse. Steak, perfectly cooked and glazed in sweet teriyaki, is about as classic as you can get. But that's not the only goodie in this fantastic meal. There's also tender broccoli and stir-fried rice. Classic meal, classic cuisine, and all for you.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 8 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
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3 fl. oz. Teriyaki Glaze
- 2 Green Onions
- 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) BqB5vJPm
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Calories850
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Carbohydrates86g
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Net Carbs83g
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Fat27g
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Protein64g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start Rice and Prepare Ingredients
Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Transfer pot to refrigerator. Let cool, 10-15 minutes.While rice cooks and cools, trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic. -
2 Start the Broccoli and Steaks
Cut broccoli into bite-sized pieces.
Place broccoli on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer.Roast in hot oven, 6 minutes.While broccoli roasts, pat steaks dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear until browned, 2-3 minutes on one side.Remove from burner. -
3 Finish the Broccoli and Steaks
Carefully remove baking sheet from oven and push broccoli to one side. Baking sheet will be hot! Use a utensil. Transfer steaks to empty side of baking sheet, seared-side up.
Roast in hot oven until broccoli is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Carefully remove from oven. Rest, 3 minutes.Transfer broccoli to a mixing bowl, then stir in 1/3 the teriyaki glaze (reserve remaining for steaks) until combined. Set aside.While broccoli and steaks roast, continue recipe. -
4 Finish the Rice
Remove rice from refrigerator.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add garlic and white portions of green onions to hot pan and stir often until fragrant, 45-60 seconds.Stir in cooled rice and 2 Tbsp. water. Cover and cook until rice is heated through, 5-6 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with sesame seeds and green portions of green onions. Slice steak, if desired, and top with remaining teriyaki glaze. Bon appétit!
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