Oven-Ready
Premium
Korean-Style Bulgogi Steak
with honey miso carrots and cilantro rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat, Sesame, Soy
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Halved Coin Cut Carrots
- 3¾ oz. Minute Rice
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2 oz. Korean BBQ Sauce
- 2 Green Onions
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⅗ oz. Butter
- ½ fl. oz. Honey
- 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) pOM0abqX
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Calories750
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Carbohydrates72g
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Net Carbs66g
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Fat32g
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Protein42g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe 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
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1 Start the Carrots
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
In provided tray, combine carrots, 1 tsp. olive oil, and 1 Tbsp. water. Cover tray with foil. Bake covered in hot oven, 25 minutes.Carefully remove tray from oven. Drain excess liquid.Stir in half the garlic salt (reserve remaining for rice), a pinch of pepper, honey, butter, and miso. Push carrots to one side of tray. Tray will be hot! Use a utensil.While carrots bake, continue recipe. -
2 Add the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.Steaks will finish cooking in a later step.Remove from burner. Transfer steaks to now-empty side of tray. -
3 Bake Meal and Heat Rice
Bake uncovered in hot oven until carrots are tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.While meal bakes, stem cilantro and tear leaves.Trim and thinly slice green onions.In a microwave-safe bowl, combine rice, 11/4 cups water, and remaining garlic salt. Leave at least 3” of 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 and tray from oven. Rest, 3 minutes.Stir cilantro into rice.To serve, top steak with BBQ sauce (to taste) and garnish with green onions. Bon appétit!
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