Meal Kit

Bo Ssam Steak Strip Sandwich

with potato wedges

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • Info
    1 oz. Mayonnaise
  • 1 Lime
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • 2 Russet Potatoes
  • Info
    2 French Roll
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    818
  • Carbohydrates
    85g
  • Fat
    35g
  • Protein
    41g
  • Sodium
    1481mg

Recipe Steps

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
  1. 1

    Prep

    Cut onion into thin slices Cut peppers into 1-inch pieces Cut potatoes into half wedges Juice lime

  2. 2

    Cook Potatoes

    Toss wedges with 1 tsp olive oil and seasoning. In a large nonstick pan over medium high heat, add potatoes. Cook until browned on all sides, 4-5 minutes. Transfer to a prepared baking sheet and bake in a 400 oven until tender, 10-12 minutes. Wipe pan clean.

  3. 3

    Cook Vegetables

    In the same pan, heat 1 tsp olive oil over medium high heat. Add peppers and onions and cook until tender and caramelized, 6-7 minutes. Add lime juice and bring to a simmer. Transfer mixture to a bowl.

  4. 4

    Cook Beef

    In a bowl, combine Korean paste and mayo. Stir to combine. Set aside.

    In the same pan over medium high heat, add beef and cook until done, 3-4 minutes. Drain off any liquid from the beef and transfer to the bowl with Korean mixture. Toss to combine.

  5. 5

    Finish The Dish

    FTK

    Optional: Toast bread in oven

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