Meal Kit
Banh Mi-Style Beef Sando
with spicy cucumber slaw
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Eggs, Wheat
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Over 30g protein
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
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2 French Rolls
- 4 oz. Slaw Mix
- 1 Persian Cucumber
- 1 Jalapeno Pepper
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0.88 oz. Mayonnaise
- ½ fl. oz. Seasoned Rice Vinegar
- ½ oz. Pho Beef Broth Concentrate
- ¼ oz. Cilantro
- 1 tsp. Sriracha
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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Calories750
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Carbohydrates68g
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Net Carbs63g
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Fat36g
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Protein40g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 2 Large Non-Stick Pans
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 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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1 Prepare the Ingredients
Trim cucumber, halve lengthwise, and cut into 1/4” half-moons.
Stem and coarsely chop cilantro.Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Make the Slaw
In a mixing bowl, combine cucumbers, slaw mix, cilantro, jalapeños (to taste), vinegar, 1/2 tsp. olive oil, and 1/4 tsp. salt. Set aside.
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3 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add pho base and 1/4 cup water. Stir occasionally until combined and water is almost completely evaporated, 2-3 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Toast the Rolls
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add rolls, cut-sides down, to hot pan. Toast until slightly browned, 1-2 minutes.Remove from burner.While rolls toast, continue recipe. -
5 Make Sriracha Mayonnaise and Finish Dish
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Plate dish as pictured on front of card, topping cut-sides of roll with Sriracha mayonnaise (to taste), then steak strips and slaw (to taste). Bon appétit!
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