Oven-Ready
Premium
Teriyaki Steak
with bok choy and miso butter rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Protein-Packed
Chef
Maija Barnes
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. Cooked White Rice
- 5 oz. Sliced Bok Choy
- 2 fl. oz. Teriyaki Glaze
- 4 Green Onions
- ⅗ oz. Butter
- ½ oz. Lightly Toasted Sesame Oil
- 2 tsp. Miso Sauce Concentrate
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 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)
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Calories720
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Carbohydrates43g
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Net Carbs40g
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Fat40g
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Protein43g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In one provided tray, combine white portions of green onions, bok choy, and sesame oil. Spread into an even layer.Bake uncovered in hot oven, 10 minutes.While vegetables bake, continue recipe. -
2 Sear the Steaks
Pat steaks dry. Season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.Remove from burner. Transfer steaks to second provided tray. -
3 Finish the Meal
After 10 minutes, carefully remove tray from oven.
Carefully massage rice in bag to break up any clumps and remove from packaging. Add rice, softened butter, miso base, sesame seeds, 1 Tbsp. water, and 1/4 tsp. salt to tray with vegetables. Stir to combine and cover with foil.Bake both trays (rice and vegetables covered, steaks uncovered) in hot oven until bok choy is tender, rice is heated through, and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Carefully remove both trays from oven. Rest, 3 minutes.To serve, top steak with half the teriyaki (remaining is yours to use as you please!) and green portions of green onions. Bon appétit!
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