Meal Kit

Bulgogi Steak Rice Bowl

with carrot, Fresno chile, and Persian cucumber

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: 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)

  • ½ cup Jasmine Rice
  • 6 oz. Carrot
  • 1 Persian Cucumber
  • 1 Red Fresno Chile
  • 2 Green Onion
  • 1 Lime
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 2 tsp. Chopped Ginger
  • 10 oz. Sliced Ribeye Steak
  • 12 fl. oz. Cola

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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
  1. 1

    Cook the Rice

    Bring a small pot with rice and 1 cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel, trim, and very thinly slice carrot at a very sharp angle. Cut carrot slices into matchsticks. Trim cucumber and thinly slice into rounds. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice Stem, remove ribs, and mince other half of Fresno chile. Trim and thinly slice white portion of green onions. Slice remaining green onions on an angle. Halve lime. Juice one half and cut other half into quarters. In a mixing bowl, combine gochujang, minced Fresno (to taste), half the ginger (reserve remaining for salad) white portions of green onion, beef, and a pinch of salt and pepper.

  3. 3

    Make the Salad

    In another mixing bowl, combine carrot, cucumber, Fresno rounds (to taste), remaining ginger, 2 tsp. lime juice, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

  4. 4

    Sear the Beef

    Place a large non-stick pan over medium-high heat and 2 tsp. olive oil. Add beef to hot pan and stir occasionally, gently separating strips, until browned, 2-3 minutes. Transfer beef to a plate. Some portions may still be rare; beef will finish cooking in a later step. Reserve pan; no need to wipe clean.

  5. 5

    Finish Beef and FInish Dish

    Return pan used to cook beef to medium-high heat. Add cola and reduce to a light syrup, 5-8 minutes. Return beef and any accumulated juices to pan and coat with syrup. Cook until warmed through, 1-2 minutes. Place rice on a plate. Top with salad, then beef. Garnish with green portions of green onions and serve lime wedge on side.

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