Prep & Cook Time: 25-35 min.

Cook Inside: 6 days

Difficulty Level: Like shooting fish in a barrel

Spice Level: Medium

All ingredients are individually packaged, just our central facility is not certified allergen-gratis. Furthermore, ingredient contents may vary. Delight cheque ingredient packaging for allergens and diet facts. If y'all have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for y'all!

A note about serious food allergies

Chinese takeout never tasted and so skillful, in that it never tasted like dwelling house cooking you lot fabricated yourself without having to calculate a tip for the delivery guy. This meal tosses steak strips in a mix of chili sauce, soy, and Sriracha, for just the correct mixture of sweet, salty, and spicy. For additional uniqueness, the succulent, mysterious shishito peppers compliment the beef perfectly. Sprinkle some peanuts on top, and you've got yourself a yang-yang dinner for the ages.

In Your Box (serves two)

  • 10 oz. Steak Strips
  • ¾ cup Jasmine Rice
  • four fl. oz. Sweet Chili Sauce
  • 3 oz. Shishito Peppers
  • 3 oz. Matchstick Carrots
  • 2 Dark-green Onions

  • Info

    1 oz. Roasted Peanuts

  • Info

    0.406 fl. oz. Tamari Soy Sauce
  • 2 tsp. Sriracha

Contains: Sulfites

Food intolerance information

Due to our merely-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to y'all meets our high quality standards. We'll keep you informed should a switch occur, and so please check the ingredient labels in your repast bag.

  • Nutrition (per serving)

  • Calories

    860

  • Carbohydrates

    106g

  • Fatty

    32g

  • Protein

    38g

  • Sodium

    1670mg

Recipe Steps

You lot Volition Need

  • Olive Oil
  • Table salt
  • Pepper
  • one Small Pot
  • ane Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the post-obit as minimum internal cooking temperatures:

  • Steak and Pork 145° F (residuum cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Craven 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Footing Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with jasmine rice and xi/2 cup water to a boil. Reduce to a simmer, cover, and melt until rice is tender, eighteen-20 minutes.

    Remove from burner and fix aside covered.

    While rice cooks, ready ingredients.
  2. ii

    Prepare the Ingredients

    Stem shishito peppers. Shishito peppers can vary in spice level; nearly are mild and smoky.

    Trim and thinly slice greenish onions on an angle, keeping white and green portions split.

    Coarsely chop peanuts.

    Separate steak strips into a single layer and pat dry out. Flavour with a pinch of salt and pepper.

    If using ground beef, season same amount.

  3. 3

    Cook the Vegetables

    Identify a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until lightly charred, 4-5 minutes.

    Add matchstick carrots and a pinch of pepper and stir occasionally until tender, 2-3 minutes.

    Remove from burner. Remove vegetables to a plate.

    Reserve pan; no need to wipe make clean.
  4. four

    Cook the Steak

    Render pan used to cook vegetables to medium-high heat and add ii tsp. olive oil.

    Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pinkish remains, four-half dozen minutes.

    If using ground beef, stir occasionally, breaking upward meat with a spoon, until no pinkish remains, 4-6 minutes. Carefully bleed any backlog fat earlier adding sauces.

    Remove from burner. Stir in sweet chili sauce, soy sauce, and Sriracha (to taste).

  5. five

    Terminate the Dish

    Plate dish as pictured on front of card, topping rice with steak strip mixture garnishing with peanuts and greenish portions of dark-green onions. Bon appétit!

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