Culinary Collection

Japanese Steakhouse-Style Teriyaki Steak

with miso butter shrimp

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Shellfish (Shrimp), Milk, Wheat, 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

Japanese isn't just raw fish or noodles; it's a collection of amazing flavors and textures, a country and a culture that's a culinary powerhouse. Steak, perfectly cooked and glazed in sweet teriyaki, is about as classic as you can get. But that's not the only goodie in this fantastic meal. There's also shrimp doused in miso butter, earthy, rich, and an amazing contrast with the sweet little shrimp underneath. Classic meal, classic cuisine, and all for you.

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • 8 oz. Broccoli Florets
  • Info
    8 oz. Shrimp
  • 5.47 oz. Long Grain White Rice
  • Info
    2 fl. oz. Teriyaki Glaze
  • 1 fl. oz. Oyster Sauce
  • 2 Green Onions
  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • Info
    1 tsp. White Miso Paste
  • Info
    1 tsp. Multicolor Sesame Seeds
  • 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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large 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

    Start Rice and Prepare Ingredients

    Bring a small pot with rice and 11/4 cups water to a boil.

    Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Transfer pot to refrigerator. Let cool, 10-15 minutes.

    While rice cooks and cools, trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Mince garlic.

    In a mixing bowl, combine butter and miso paste until paste is dissolved. Set aside.

  2. 2

    Start the Broccoli and Steak

    Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 1 Tbsp. olive oil.

    Spread into a single layer and roast in hot oven, 6 minutes.

    While broccoli roasts, pat steaks dry.

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add steaks to hot pan and sear until browned, 2-3 minutes on one side.

    Remove from burner.

  3. 3

    Finish the Broccoli and Steak

    Carefully remove baking sheet from oven and push broccoli to one side. Baking sheet will be hot! Use a utensil. Transfer steaks to empty side of baking sheet, seared side up. Reserve pan; no need to wipe clean.

    Roast in hot oven until broccoli is tender and steak reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

    Carefully remove from oven and transfer broccoli to another mixing bowl. Add oyster sauce and stir to combine.

    While broccoli and steak roast, continue recipe.

  4. 4

    Finish the Rice

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add garlic and white portions of green onions to hot pan and stir often until fragrant, 45-60 seconds.

    Stir in cooled rice and 2 Tbsp. water. Cover, and cook until rice is reheated, 5-6 minutes.

    Remove from burner.

  5. 5

    Cook Shrimp and Finish Dish

    Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil.

    Pat shrimp dry. Add shrimp and red pepper flakes (use less if spice-averse) to hot pan and cook until light pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Stir in miso-butter mixture until shrimp are coated.

    Plate dish as pictured on front of card, topping rice with sesame seeds and green portions of green onions. Slice steak, if desired, place steak over rice, and top with teriyaki glaze. Bon appétit!

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