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Korean-Style Bulgogi Sirloin Steak
with honey miso glazed carrots and cilantro rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
Chef
Laura Alpern
Bulgogi means "fire meat" but we're not asking you to set any meat (or your kitchen) on fire here. Instead, feel like your taste buds are on fire with flavor here, with BBQ sauce coating the steak perfectly. There's a side of rice with garlic, green onions, and cilantro, as well as earthy sweet carrots to round out the meal. This meal isn't on fire, but it certainly is flame.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
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3 oz. Korean BBQ Sauce
- 2.88 oz. Minute Rice
- 1 fl. oz. Honey
- 2 Green Onions
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⅗ oz. Butter
- ¼ oz. Cilantro
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1 tsp. White Miso Paste
- ½ tsp. Garlic Salt
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) 732npz3J
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Calories790
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Carbohydrates72g
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Net Carbs67g
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Fat37g
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Protein41g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 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
Customize It Instructions
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If using whole chicken breasts, follow same instructions as sirloin in Steps 1 and 2, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, halve and follow same instructions as sirloin in Steps 1 and 2, cooking until browned and mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Stem cilantro and tear leaves.Trim and thinly slice green onions, keeping white and green portions separate.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Cook Steaks and Heat Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until steaks reach desired doneness, or 4-6 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. Transfer steaks to a plate. Wipe pan clean and return to medium heat.Add BBQ sauce to hot pan and bring to a simmer. Once simmering, add steaks and flip until well-coated and sauce is slightly reduced, 1-2 minutes.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
3 Cook the Carrot
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 2-4 minutes.Add 1/4 cup water. Cover, and cook until water is mostly evaporated and carrot is tender, 4-6 minutes.Uncover, and stir in butter, honey, miso, and half the garlic salt (reserve remaining for rice). Then stir often until glossy, 1-2 minutes.Remove from burner. -
4 Heat Rice and Finish Dish
In a microwave-safe bowl, combine rice, 1 cup water, and remaining garlic salt. Leave at least 3" room on top to prevent overboil. Microwave uncovered, 4 minutes.
Carefully, remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove rice from microwave. Stir in white portions of green onions and cilantro.Plate dish as pictured on front of card, slicing steak, if desired, and topping steak with any remaining sauce from pan. Garnish with green portions of green onions. Bon appétit!
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