Japanese Sirloin Steak

with mirin demi-glace and buttery glazed carrots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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A note about serious food allergies

This dish gets some lovely but subtle flavor from mirin – a slightly sweet Japanese rice wine. When paired with demi-glace and Japanese tonkatsu sauce, the result is a sweet and salty condiment that provides a huge flavor power-up. Fragrant white rice and glazed carrots are perfect foils for sirloin and umami-rich sauce. Real talk: This exact meal, enjoyed by Chef Jimmy as a teenager, made such a profound impact on him that it set him on the path to become a chef. Totally true.

In Your Box (serves 2)

  • ½ cup Jasmine Rice
  • 8 oz. Carrot
  • 2 Sirloin Steaks
  • Info
    ⅗ oz. Butter
  • 1 tsp. Sugar
  • Info
    1 tsp. Asian Ginger, Garlic, and Chile Rub
  • Info
    2 fl. oz. Tonkatsu Sauce
  • 1 fl. oz. Mirin
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    619
  • Carbohydrates
    75g
  • Fat
    16g
  • Protein
    41g
  • Sodium
    1255mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Rice
    1

    Start the Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Fluff rice, and keep covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices at an angle. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  • Step 3 - Cook the Carrot
    3

    Cook the Carrot

    Bring a medium non-stick pan with ¼ cup water, carrot slices, butter, and sugar to a boil. Reduce to a simmer, cover, and cook until carrots are tender, 5-8 minutes. If pan becomes dry and carrots need more time, add ¼ cup water and continue cooking. Uncover, raise heat to high, and cook until water is evaporated and carrot is glazed, 2-3 minutes. Season with a pinch of salt. Remove carrot to a plate and set aside. Wipe pan clean and reserve.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Return pan used to cook carrot slices to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan and cook until steaks are well-browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and sprinkle with seasoning rub. Rest at least 5 minutes before slicing. Be sure to slice steaks “against the grain,” or perpendicular to the lines of muscle fiber running down the meat. This results in a more tender steak. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add ¼ cup water, tonkatsu sauce, mirin, and demi-glace to hot pan. Stir until slightly thickened, 1-2 minutes. Remove pan from burner. Plate dish as pictured on front of card. Bon appétit!