Miso-Butter Steaks & Rice with Carrots & Bok Choy

Miso-Butter Steaks & Rice

with Carrots & Bok Choy

Group Created with Sketch. 30 min
Carb Conscious 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
  • View All
    Nutrition Label
    Download

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).
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Miso-Butter Steaks & Rice with Carrots & Bok Choy
Title
  • 4 Steaks
  • ¾ lb Carrots
  • 15 oz Baby Bok Choy
  • 1 lb Broccoli
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Butter
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Prepare & roast the broccoli
1 Prepare & roast the broccoli

Place an oven rack in the center of the oven, then preheat to 450°F. Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients
2 Prepare the ingredients

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

*An instant-read thermometer should register 145°F.

Cook the vegetables
4 Cook the vegetables

While the steaks rest, to the pan of reserved fond, add the prepared bok choy stems and carrots; 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 bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the softened 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 roasted broccoli and cooked vegetables. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the broccoli
1 Prepare & roast the broccoli

Place an oven rack in the center of the oven, then preheat to 450°F. Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients

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

*An instant-read thermometer should register 145°F.

4 Cook the vegetables

While the steaks rest, to the pan of reserved fond, add the prepared bok choy stems and carrots; 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 bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the softened 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 roasted broccoli and cooked vegetables. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!