Japanese Steak Bento Bowl with Rice, Broccoli, and Roasted Peanuts

$7.49 per portion

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 6 days

Contains: Wheat, Peanuts, Sesame, 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
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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 originates 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 broccolini. 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 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
  • Info
    8 fl. oz. Garlic Sesame Sauce
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium 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

Customize It Instructions

  • If using flank steak, follow same instructions as steak strips.

  • If using diced chicken breast, follow same instruction as steak strips in Steps 2 and 3, stirring occasionally until chicken reaches a minimum internal temperature, 5-7 minutes per side.

  • If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as steak strips in Step 3, stirring occasionally until lightly browned, 6-8 minutes.

  1. 1

    Cook the Rice

    Bring a medium 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, 18-20 minutes.

    Remove from burner and set aside covered.

    While rice cooks, prepare ingredients.

  2. 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. Season all over with seasoned salt and a pinch of pepper.

  3. 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 and stir occasionally until no pink remains, 5-7 minutes.

    Transfer steak strips to a plate. Keep pan over medium-high heat.

  4. 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 ¼ cup water, and cover. Cook until water is mostly evaporated and carrots are 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. 5

    Finish the Dish

    Stir cornstarch mixture to recombine

    Add cornstarch mixture, carrots, steak strips and any accumulated juices, garlic sesame sauce, and mirin to 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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