Meal Kit

Japanese Sirloin Steak

with mirin demi-glace and buttery glazed carrots

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 6 days

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 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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • 1 Small Pot
  • 1 Medium Non-Stick Pan

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
  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/2 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.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/2" 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.

  3. 3

    Cook the Carrot Slices

    Bring a medium non-stick pan with 1/4 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 1/4 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 1/4 tsp. salt. Tent with foil and set aside. Wipe pan clean and reserve.

  4. 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.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat.

    Add 1/4 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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