Mirin-Glazed Sirloin Steak Bowl with Jasmine Rice & Buttered Carrots

Ingredients 24 total

• 1 ½ cups jasmine rice
• 2 ¼ cups water
• ½ tsp kosher salt
• 1 lb carrots
• 3 tbsp unsalted butter
• 2 tbsp mirin
• 1 tsp soy sauce
• 1 tsp sugar
• ½ cup water
• 4 pieces sirloin steaks
• 1 ¼ tsp kosher salt
• ¾ tsp black pepper
• 1 ½ tbsp neutral oil
• 1 small shallot
• 2 cloves garlic
• 1 tsp fresh ginger
• ¼ cup mirin
• 2 tbsp sake
• 1 ½ tbsp soy sauce
• 1 cup prepared demi-glace
• 1 tsp rice vinegar
• 1 tbsp unsalted butter
• 2 pieces scallions
• 1 tbsp toasted sesame seeds

How to Make It

1. 1Remove the steaks from the refrigerator ⏱ 20 minutes before cooking.
2. 2Pat dry and season all over with kosher salt and black pepper.
3. 3Combine rinsed jasmine rice, water, and salt in a saucepan.
4. 4Bring to a boil, cover, reduce heat to low, and cook for ⏱ 15 minutes.
5. 5Turn off the heat and let the rice steam, covered, for ⏱ 10 minutes before fluffing.
6. 6While the rice cooks, combine carrots, 1 tablespoon butter, mirin, soy sauce, sugar, and water in a wide skillet.
7. 7Bring to a simmer, cover, and cook for ⏱ 8 minutes.
8. 8Uncover the carrots and continue cooking, stirring occasionally, until the liquid reduces to a glossy glaze and the carrots are tender, ⏱ 5-7 minutes.
9. 9Stir in 1 more tablespoon butter and keep warm.
10. 10Heat a large cast-iron or heavy stainless skillet over medium-high heat.
11. 11Add neutral oil, then sear the steaks until deeply browned and cooked to the desired doneness, about ⏱ 3-4 minutes per side for medium-rare depending on thickness.
12. 12Transfer the steaks to a cutting board and rest for ⏱ 8-10 minutes.
13. 13If scaling up, sear the steaks in batches so the pan stays hot.
14. 14Reduce the skillet heat to medium.
15. 15Add shallot and cook for ⏱ 1 minute, scraping up browned bits.
16. 16Add garlic and ginger and cook until fragrant, about ⏱ 30 seconds.
17. 17Add mirin and sake to the skillet and simmer until reduced by about half.
18. 18Stir in soy sauce, prepared demi-glace, and any accumulated steak resting juices.
19. 19Simmer the sauce for ⏱ 3-5 minutes until glossy and spoon-coating.
20. 20Stir in rice vinegar, then remove from heat and whisk in the cold butter until smooth.
21. 21Slice the steaks against the grain.
22. 22Serve over jasmine rice with glazed carrots alongside, spoon mirin demi-glace over the steak, and finish with scallions and toasted sesame seeds.