Japanese Sirloin Steak

with mirin demi-glace and buttery glazed carrots

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 8 oz. Carrot
  • 12 oz. Sirloin Steaks
  • Info
    ⅗ oz. Butter
  • 1 tsp. Sugar
  • 1 tsp. Asian Garlic, Ginger and Chile Seasoning
  • Info
    2 fl. oz. Tonkatsu Sauce
  • 1 oz. Mirin
  • Info
    2 tsp. Beef Demi-Glace

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.

  • Nutrition (per serving)

  • Calories
    675
  • Carbohydrates
    93g
  • Fat
    13g
  • Protein
    43g
  • Sodium
    1111mg

Recipe Steps

You Will Need

  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside 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. If using NY strip steak or chicken breasts, follow same instructions.

  • Step 3 - Cook the Carrot Slices
    3

    Cook the Carrot Slices

    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 carrot slices are tender, 5-8 minutes. If pan becomes dry and carrot slices need more time, add ¼ cup water and continue cooking, 3-5 minutes. Uncover, raise heat to high, and cook until water is evaporated and carrot slices are glazed, 2-3 minutes. Remove carrot slices to a plate and season with ¼ tsp. salt. Tent with foil 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. If using NY strip steak, cook in a medium non-stick pan over medium heat with 2 tsp. olive oil until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. If using chicken breasts, cook in a medium non-stick pan over medium heat with 1 tsp olive oil until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove steaks to a plate and sprinkle with seasoning blend. Rest steaks at least 5 minutes, then slice. If using NY strip steak or chicken breasts, follow same instructions. Reserve pan; no need to wipe clean.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat. Add ¼ cup water, tonkatsu sauce, mirin, and demi-glace to hot pan and bring to a simmer. Once simmering, stir constantly until thickened slightly, 1-2 minutes. Remove pan from burner. Plate dish as pictured on front of card, spooning sauce over steak slices. Bon appétit!

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