Meal Kit
Sesame Teriyaki Steak
with snap peas and scallion rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Wheat, Sesame, Soy
Chef
Nigel Palmer
“Open sesame,” one of the forty thieves said to open the magic cave with treasure. The sesame in this dish won't unlock untold riches for you…. Or will it? Tasting the sweet-spicy teriyaki-sesame sauce enrobing the steak will make you feel worth a million bucks. The tender snap peas and scallion rice are great on their own, even better with a good coating of the sauce. Open sesame? Open your Home Chef box for even better (and true!) riches.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 6 oz. Snap Peas
- ¾ cup Jasmine Rice
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4 oz. Teriyaki Glaze
- 2 Green Onions
- 2 tsp. Minced Ginger
- 2 Garlic Cloves
- 1 tsp. Sriracha
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½ 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.
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Nutrition (per serving) n3v42pqe
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Calories870
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Carbohydrates89g
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Net Carbs83g
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Fat35g
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Protein47g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium 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 NY strip steak, follow same instructions as sirloin in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a small pot over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pot and stir until aromatic, 30-60 seconds.Stir in rice and 11/2 cups water. Bring to a boil, then reduce to a simmer. Cover, and cook until rice is tender, 18-20 minutes.Remove from burner. Stir in green portions of green onions until combined. Set aside.While rice cooks, prepare ingredients. -
2 Prepare Ingredients and Make Sauce
Trim ends off snap peas and remove string, if desired.
Mince garlic.In a mixing bowl, combine teriyaki glaze, sesame seeds, and Sriracha (to taste). Set aside.Pat steaks dry, and season both sides with a pinch of pepper. -
3 Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steak reaches 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, at least 5 minutes. Wipe pan clean and reserve. -
4 Cook the Snap Peas
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add snap peas to hot pan. Stir often until tender but still crisp, 3-4 minutes.
Stir in ginger, garlic, a pinch of salt, and a pinch of pepper until aromatic, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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