Bulgogi-Inspired Steak-and-Sesame Rice Bowls
with Stir-Fried Veggies
.
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
285 g
Top Sirloin Steak
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Mushrooms
56 g
Carrot, julienned
1 unit(s)
Zucchini
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
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 cup (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 onions, keeping green and white parts separate.
- Halve zucchini lengthwise, then cut into 1/4-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 7-12 min, until cooked to desired doneness.**
- When steaks are done, transfer to a clean cutting board to rest for 2-3 min.
- Carefully wipe 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 for 3-4 min, stirring often, until veggies begin to soften.
- While veggies cook, to a medium bowl, add soy sauce-mirin blend, sesame oil, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce mixture.)
- To the pan of veggies, add carrots and green onion whites. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Stir in half the 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 sauce over steak.
- Sprinkle remaining green onions and sesame seeds over top.
