Meal Kit

Culinary Collection

Sesame Sirloin and Bulgogi Sauce

with ginger-glazed carrots and rice

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: 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

Looking for some new flavors? We packed this meal with umami and flavor bombs left and right! With the sesame crusted sirloin and the sweet ginger glazed carrots on a bed of rice, you'll be glad you skipped take out!

In Your Box (serves 2)

  • 16 oz. Carrot
  • 12 oz. Sirloin Steaks
  • ¾ cup Jasmine Rice
  • Info
    2 fl. oz. Teriyaki Glaze
  • 4 Green Onions
  • ½ fl. oz. Honey
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • 1 tsp. Minced Ginger
  • Info
    1 tsp. Multicolor Sesame Seeds

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
    900
  • Carbohydrates
    103g
  • Net Carbs
    95g
  • Fat
    34g
  • Protein
    45g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 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

  • If using chicken breasts, follow same instructions as sirloin steaks in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or NY strip steak, follow same instructions as sirloin steaks in Steps 2 and 3, cooking until steaks reach 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.

  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner. Uncover and stir in half the green portions of green onions (prepared in a later step; reserve remaining for garnish) and a pinch of salt. Cover and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrots into 1/2" slices on an angle.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat steaks dry and season both sides with a pinch of salt and pepper. Top with sesame seeds on one side, pressing gently to adhere. Rest, 3 minutes.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks, sesame seed-side down, to hot pan. 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 to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

    While steaks cook, continue recipe.

  4. 4

    Cook the Carrots

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add half the white portions of green onions (reserve remaining for sauce) to hot pan. Stir occasionally until tender, 2-3 minutes.

    Add 1/4 cup water, honey, ginger, carrots, and a pinch of salt. Bring to a simmer.

    Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

    Uncover and stir often until glossy, 1-2 minutes.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Line a plate with a paper towel. Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add remaining white portions of green onions to hot pan. Stir often until golden brown and beginning to crisp, 2-3 minutes.

    Transfer to towel-lined plate. Keep pan over medium heat.

    Taste gochujang (it's spicy!). Add teriyaki glaze and gochujang (to taste) to hot pan. Bring to a simmer.

    Once simmering, stir often until combined and heated through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, slicing steak, if desired, and topping steak with sauce and crispy white portions of green onions. Garnish rice with carrots and remaining green portions of green onions. Bon appétit!

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