Express
Premium
Miso Butter Sirloin
with stir-fried vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Milk, Sesame, Soy
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Cooked White Rice
- 6 oz. Snow Peas
- 4 oz. Coin Cut Carrots
- 1 oz. Cashews
- 1 oz. Butter
- 1 oz. Sweet Chili Sauce
- 2 Green Onions
- ½ oz. Lightly Toasted Sesame Oil
- 2 tsp. Miso Sauce Concentrate
- ½ 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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Calories890
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Carbohydrates53g
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Net Carbs48g
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Fat53g
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Protein44g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Miso Butter
Trim ends off snow peas. Slice snow peas lengthwise.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine miso base and softened butter. Set aside. -
2 Cook the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
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 and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, snow peas, 1/4 tsp. salt, 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 and vegetables are tender, 3-5 minutes.Uncover and add sweet chili sauce and green portions of green onions. Stir often until combined and vegetables are coated, 2-4 minutes.Remove from burner. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Return pan used to cook steaks to medium heat and add sesame oil.Add white portions of green onions and cashews to hot pan. Stir occasionally until slightly browned, 2-4 minutes.Add rice, 1/4 tsp. salt, and umami seasoning. Stir occasionally until combined and rice is heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with miso butter. Bon appétit!
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