Name: Pan-Seared Sirloin with Soy-Browned Gravy, Steamed Rice & Glazed Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American–Asian fusion
Ingredients: 4 pieces (6 oz / 170 g each; total 680 g) sirloin steaks (boneless); 1 1/2 tsp, plus more to finish kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil or neutral oil (for searing); 2 tbsp (28 g) unsalted butter; 1 1/2 cups (278 g) long-grain white rice, uncooked; 2 1/4 cups (540 ml) water (for rice); 4 pieces (about 400 g total) medium carrots, peeled and cut on a diagonal; 3 tbsp (45 ml) soy sauce (regular or low-sodium); 1 packet (about 28 g; prepared per packet directions) brown gravy mix packet; 1 small (about 70 g) yellow onion, finely chopped; 2 cloves, minced garlic; 1 cup (240 ml), divided water (for gravy); 1 tbsp (14 g), additional butter (to finish sauce and glaze carrots); 1 tsp brown sugar or honey (optional, for carrots); 1 tbsp, chopped fresh parsley (optional, for garnish)

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