Teriyaki Steak with Baby Bok Choy & Coconut Rice Kit

What You Get

Top sirloin steak (see note below)

Teriyaki sauce (Traditional Japanese BBQ Sauce)

Short-grain white rice

Coconut milk

Baby bok choy

Green onions

Togarashi (Japanese seasoning)

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Chile flakes (optional)

Step 1

Place the steak in a bowl, and pour in half of the teriyaki sauce. Turn the steak to coat, and let it marinate and come to room temperature.

Step 2

In a pot over medium-high heat, combine 1 cup of the rice, 1 cup of the coconut milk, 1 cup water, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 20 minutes or according to package instructions. Remove the coconut rice from the heat and let stand, still covered, 5 minutes.

Step 3

Meanwhile, cut half of the bok choy into halves or quarters lengthwise, depending on size, reserving the rest for another use. Slice a handful of green onions. Remove the steak from the marinade, pat dry with paper towels, and season on both sides with salt and pepper.

Step 4

In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When hot, add the steak and sear until browned, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 to 5 minutes longer for medium-rare, depending on thickness. Transfer the steak to a cutting board to rest.

Step 5

Meanwhile, wipe out the pan, return it to medium heat, and warm 1 tablespoon vegetable oil. Add the bok choy, cut-side down, and ¼ cup water. Cover the pan and steam until the bok choy are tender, 3 to 5 minutes, depending on size. Season with salt.

Step 6

When the steak is ready, slice it against the grain. Transfer the steak to plates, with the coconut rice and baby bok choy on the side. Drizzle with the remaining teriyaki sauce, sprinkle with the green onions and togarashi, and serve warm.