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Korean BBQ Steak Bowl
with snow peas and rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Beef Top Round Steaks
- 16 oz. Cooked White Rice
- 12 oz. Coin Cut Carrots
- 6 oz. Snow Peas
- 2 fl. oz. Teriyaki Glaze
- 2 fl. oz. Korean BBQ Sauce
- 2 Green Onions
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Garlic Salt
- 1 tsp. Umami 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.
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Nutrition (per serving)
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Calories520
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Carbohydrates51g
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Net Carbs46g
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Fat17g
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Protein37g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim ends off snow peas. If desired, pull strings. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steaks dry. Season both sides with garlic salt and a pinch of salt and pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover; stir in snow peas, umami seasoning, and a pinch of salt and pepper until vegetables are tender, 3-4 minutes.Add white portions of green onions and soy sauce. Stir often until combined and green onions are fragrant, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Steaks
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Heat the Rice
Carefully massage rice in bag to break up any clumps.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.While rice microwaves, continue recipe. -
5 Make Sauce and Finish Dish
Kids not a fan of extra heat? Feel free to skip/reduce the BBQ sauce.
In a mixing bowl, combine teriyaki glaze, BBQ sauce (to taste), and 2 tsp. water.Plate dish as pictured on front of card, topping rice with vegetables and steak. Slice steak, if desired. Garnish with sauce (to taste) and green portions of green onions. Bon appétit!
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