Bulgogi-Style Sirloin Steak and Sesame Rice Bowls

Hello, Steak!

Spicy

High Protein

No Extra Cost

Bulgogi-Style Sirloin Steak and Sesame Rice Bowls

with Stir-Fried Mushrooms and Carrots

15 min

Difficulty: 1/3

Korean

Ingredients: Top sirloin steak • Carrot • Jasmine rice • Mushrooms • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Sesame seeds • Green onion.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Ineligible-reco

Spicy

High Protein

Pan-asian-plates

Noodle-stir-fry

Date-night

No Extra Cost

Ingredients

Top Sirloin Steak

285 g

Jasmine Rice

0.75 cup

Mushrooms

113 g

Carrot

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 Seeds

9 g

Butter

1 tbsp

Oil

2 tbsp

Salt

0.38 tsp

Pepper

0.13 tsp

Preparation

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 1/4 cups (2 1/2 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 the rice cooks, thinly slice green onions, keeping greens and whites separate.
Peel, then halve carrot lengthwise. Cut into 1/8-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 for 7-12 min, until cooked to desired doneness.**
When steaks are done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe out the pan.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, carrots 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, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce.)

To the pan with veggies, add green onion whites. Cook for 2-3 min, stirring often until veggies are tender-crisp.
Stir in half the bulgogi sauce mixture and any beef resting juices. Cook for 1-2 min, stirring often, until sauce is absorbed.