Express
One Pan
Asian Street Festival Beef Roll
with katsu BBQ sauce
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
- Fiber-Rich
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Cooked White Rice
- 2 Large Flour Tortillas
- 4 oz. Slaw Mix
- 1 Persian Cucumber
- 2 oz. Katsu BBQ Sauce
- 1 fl. oz. Seasoned Rice Vinegar
- 0.88 oz. Mayonnaise
- ½ oz. Lightly Toasted Sesame Oil
- ½ tsp. Garlic Salt
- ¼ tsp. Five Spice/Asian Blend Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories870
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Carbohydrates81g
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Net Carbs76g
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Fat43g
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Protein36g
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Sodium2540mg
Recipe Steps
You Will Need
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Beef
Place a large non-stick pan over medium-high heat.
Add ground beef, five spice seasoning, and garlic salt to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Remove from burner.While beef cooks, continue recipe. -
2 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes. Stir in 1/4 tsp. salt and half the sesame oil (remaining is yours to use as you please!) until combined. Fluff rice with a fork.While rice microwaves, continue recipe. -
3 Assemble the Cucumber Slaw
Trim cucumber, halve lengthwise, then cut into 1/4” half-moons
In a mixing bowl, combine slaw mix, cucumbers, vinegar, and a pinch of salt. Set aside. -
4 Assemble Burritos and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave and transfer tortillas to a clean, flat work surface.Evenly divide BBQ sauce and mayonnaise between tortillas, spreading into an even layer. Evenly top sauces with beef, half the cucumber slaw (reserve remaining as a side), and rice.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving burrito, if desired. Serve remaining cucumber slaw on the side. Bon appétit!
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