Bulgogi-Inspired Tenderloin Steak and Sesame Rice Bowls
with Stir-Fried Mushrooms and Carrot
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Tenderloin Steak
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
113 g
Mushrooms
1 unit(s)
Carrot
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, May contain traces of allergens, Soy)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Heat a medium pot over medium-high. When hot, add sesame seeds.
- Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To the same pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, thinly slice green onion, keeping greens and whites separate.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Thinly slice mushrooms.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 7-12 min, until cooked to desired doneness.**
- When steaks are done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe out the pan.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots and mushrooms. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies begin to soften.
- While veggies cook, to a medium bowl, add soy sauce mirin blend, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce.)
- To the pan with veggies, add green onion whites. Cook for 2-3 min, stirring often until veggies are tender-crisp.
- Stir in half the bulgogi sauce mixture and any beef resting juices. Cook for 1-2 min, stirring often, until sauce is absorbed.
- Fluff rice with a fork. Stir in half the sesame seeds.
- Halve steaks lengthwise, then thinly slice.
- Divide rice between bowls. Top with veggies and steak.
- Spoon remaining bulgogi sauce over steak.
- Sprinkle remaining green onions and sesame seeds over top.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.
