Garlic-Sesame Steak Bento Bowl
with rice, broccoli, and roasted peanuts
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Wheat, Peanuts, Sesame, Soy
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Under %{max_calories} calories
Chef
Patrick Le Beau
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 originated in the 12th-13th century, as a way for Japanese workers to take food to work. We'll stop the history lesson here, even though the flavors of this bento-inspired dish 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. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 6)
- 20 oz. Steak Strips
- 16 oz. Carrot
- 12 oz. Broccoli Florets
- 1½ cups Jasmine Rice
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8 fl. oz. Garlic Sesame Sauce
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2 oz. Roasted Peanuts
- 1 oz. Mirin
- 1 tsp. Seasoned Salt Blend
- 1 tsp. Cornstarch
- 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)
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Calories570
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Carbohydrates63g
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Net Carbs58g
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Fat24g
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Protein27g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
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1 Cook the Rice
Bring a large pot with rice, 3 cups water, and 1/4 tsp. 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, if necessary.
Coarsely chop peanuts.Peel, trim, and cut carrot into 1/4" slices on an angle.In a mixing bowl, combine cornstarch and 2 tsp. water until dissolved.Separate steak strips into a single layer and pat dry. Coarsely chop, if desired. Season all over with seasoned 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.
Working in batches if necessary, add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer steak strips to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil.
Add carrot and a pinch of salt and pepper to hot pan. Stir often until lightly browned, 2-3 minutes.Add 1/4 cup water, and cover. Cook until water is mostly evaporated and carrot is tender, 3-5 minutes.Transfer carrot to a plate. Keep pan over medium-high heat.Add 2 tsp. olive oil, broccoli, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 5-7 minutes. -
5 Make Sauce and Finish Dish
Stir cornstarch mixture to recombine.
Add cornstarch mixture, carrot, 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, topping rice with steak strips and vegetables and garnishing with peanuts and red pepper flakes (to taste). Bon appétit!
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