Bulgogi Inspired Steak and Shrimp Bowls
with Sesame Stir Fried Veggies
Traditionally prepared with sliced and marinated beef, we are putting our own twist on this Korean classic by cooking whole steaks and finishing with a sweet, savoury bulgogi-esque drizzle.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
285 g
Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
113 g
Mushrooms
56 g
Carrot, julienned
1 unit(s)
Zucchini
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium-high heat. When hot, add sesame seeds.
- Cook, stirring often until toasted, 2-3 min. Transfer to a small bowl.
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to the same pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add soy-mirin blend, sweet-chili sauce and half the ginger-garlic puree to a medium bowl. Stir to mix.
- IS WATER BOILING???
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.
- While rice cooks, thiny slice green onions, keeping greens and whites separate.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice mushrooms.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 1-2 min per side.**
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 7-12 min.**
- Carefully rinse out pan.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, zucchini and mushrooms. Season with salt and pepper. Cook, stirring often until veggies begin to soften, 3-4 min.
- Add remaining ginger-garlic puree, carrots and green onion whites. Cook, stirring often until veggies are tender-crisp, 2-3 min.
- Transfer veggies to a plate and cover to keep warm.
- Wipe out pan.
ARE StTEAKS READY TO BE RESTED???
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add shrimp and half the sesame seeds. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add sauce mixture. Cook, stirring often until sauce is simmering, 1-2 min. Remove pan from heat.
- Fluff rice with fork. Stir in remaining sesame seeds.
- Thinly slice steak.
- Divide rice between bowls.
- Top with veggies, steak and shrimp.
- Spoon pan from sauce over steak.
- Sprinkle remaining green onions overtop.