Miso-Butter Steaks & Jasmine Rice

with Carrots & Yu Choy

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
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A duo of irresistibly rich toppings elevate simply seared steaks with a delicious, Japanese-inspired twist: a drizzle of sweet soy glaze and a dollop of an umami-rich compound butter (simply butter mixed with savory miso paste).

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ingredients
Miso-Butter Steaks & Jasmine Rice with Carrots & Yu Choy
Title
  • 4 Steaks
  • 1 cup Jasmine Rice
  • 12 oz Yu Choy
  • ¾ lb Carrots
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Butter
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the butter and miso paste from the refrigerator to soften. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the yu choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, combine the chopped yu choy stems and sliced carrots.

Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Cook the vegetables & finish the rice:
4 Cook the vegetables & finish the rice:

While the steaks rest, add the prepared yu choy stems and carrots to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the yu choy leaves and cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the butter and miso paste. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice. Top the steaks with the soy glaze and miso butter. Garnish with the furikake. Enjoy! 

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Cook the rice:
1 Cook the rice:

Remove the butter and miso paste from the refrigerator to soften. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the yu choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, combine the chopped yu choy stems and sliced carrots.

Prepare the ingredients:
Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

4 Cook the vegetables & finish the rice:

While the steaks rest, add the prepared yu choy stems and carrots to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the yu choy leaves and cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the rice:
Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the butter and miso paste. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice. Top the steaks with the soy glaze and miso butter. Garnish with the furikake. Enjoy!