with Rice, Broccoli, and Roasted Peanuts

Yield: 2 Servings

Adapted from: Home Chef

Meal-in-a-box seems like a relatively new creation, but not so: before meal-kits, lunch boxes, and frozen dinners, the Japanese had bento boxes. The bento box originates in the 12th-13th century, as a way for Japanese workers to take food to work. We’ll stop the history lesson here, even though the flavors of this bento-inspired dish speak for themselves. Steak strips in garlic sauce and sweet mirin sit atop rice with fresh carrots and broccoli. Add some peanuts for a salty crunch, and red pepper flakes for a bit of heat, and you’ve got a meal-in-a-box that’s a bowlful of joy. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

• 8oz garlic sesame sauce
• 12oz broccoli florets
• 20oz steak strips
• ¼tsp red pepper flakes
• 1tsp cornstarch
• 1tsp seasoned salt blend
• 2oz roasted peanuts
• 2TBS mirin
• 1½cups jasmine rice
• 16oz carrot
• olive oil
• salt & pepper

Cook the Rice

Bring a medium pot with rice, 3 cups water, and ¼ tsp salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

Prepare the Ingredients

Cut broccoli into bite-sized pieces, if necessary. Coarsely chop peanuts. Peel, trim, and cut carrot into ¼” slices on an angle. In a mixing bowl, combine cornstarch and 2 tsp water until dissolved. Separate steak strips into a single layer and pat dry. Season all over with seasoned salt and a pinch of pepper.

Cook the Steak Strips

Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Working in batches, if necessary, add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes. Transfer steak strips to a plate. Keep pan over medium-high heat.

Cook the Vegetables

Return pan used to cook steak strips to medium-high heat and add 2 tsp olive oil. Add carrot and a pinch of salt and pepper to hot pan. Stir often until lightly browned, 2-3 minutes. Add ¼ cup water, and cover. Cook until water is mostly evaporated, and carrots are tender, 3-5 minutes. Transfer carrot to a plate. Keep pan over medium-high heat. Add 2 tsp olive oil, broccoli, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 5-7 minutes.

Finish the Dish

Stir cornstarch mixture to recombine Add cornstarch mixture, carrots, steak strips and any accumulated juices, garlic sesame sauce, and mirin to pan. Stir until steak strips and vegetables are lightly glazed, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping rice with steak strips and vegetables and garnishing with peanuts and red pepper flakes (to taste). Bon appétit.