with Stir-Fried Mushrooms and Carrots
.
Allergens
Tags
Top Sirloin Steak
285 g
Jasmine Rice
0.75 cup
Mushrooms
113 g
Carrot, julienned
56 g
Zucchini
1 unit(s)
Green Onion
2 unit(s)
Ginger-Garlic Puree
2 tbsp
Soy Sauce Mirin Blend
4 tbsp
Sweet Chili Sauce
2 tbsp
Sesame Oil
1 tbsp
Sesame Seeds
9 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a medium pot over medium-high. When hot, add sesame seeds.
- Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To the same pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, thinly slice green onions, keeping green and white parts separate.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice mushrooms.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 7-12 min, until cooked to desired doneness.**
- When steaks are done, transfer to a clean cutting board to rest for 2-3 min.
- Carefully wipe out pan.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, zucchini and mushrooms. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies begin to soften.
- While veggies cook, to a medium bowl, add soy sauce mirin blend, sesame oil, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce mixture.)
- To the pan of veggies, add carrots and green onion whites. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Stir in half the sauce mixture and any beef resting juices. Cook for 1-2 min, stirring often, until sauce is absorbed.
- Fluff rice with a fork. Stir in half the sesame seeds.
- Halve steaks lengthwise, then thinly slice.
- Divide rice between bowls.
- Top with veggies and steak.
- Spoon remaining bulgogi sauce over steak.
- Sprinkle remaining green onions and sesame seeds over top.
850
kcal
Calories
36
g
Fat
10
g
Saturated Fat
88
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
42
g
Protein
95
mg
Cholesterol
1000
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
50
mg
Calcium
6
mg
Iron
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Veggies
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Veggies
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrots
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrots
with Stir-Fried Veggies
with Stir-Fried Veggies
with Stir-Fried Mushrooms and Carrot
with Stir-Fried Mushrooms and Carrots
with Stir-Fried Mushrooms and Carrot
