Chinese Steak & Rice

with red pepper and bok choy

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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)

  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • ½ fl. oz. Garlic Oil
  • 1 fl. oz. Sherry Wine
  • 2 Head of Baby Bok Choy
  • Info
    ½ oz. Crispy Rice Noodles
  • ½ oz. Light Brown Sugar
  • 1 Red Bell Pepper
  • ¾ cup Jasmine Rice
  • 4 tsp. Chicken Base
  • 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
    725
  • Carbohydrates
    84g
  • Fat
    23g
  • Protein
    38g
  • Sodium
    1675mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice, ¼ tsp. salt, and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Remove any discolored outer leaves from bok choy and trim ends. Cut into ½" pieces. Separate steak strips into a single layer and pat dry.

  • 3

    Make the Sauce

    Combine brown sugar, sherry, soy sauce, chicken base, and ¼ tsp. pepper in a mixing bowl. Set aside.

  • 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add garlic oil. Add red bell peppers and bok choy to hot pan and stir occasionally until tender, 4-6 minutes. Remove vegetables to a plate. Reserve pan; no need to wipe clean.

  • 5

    Cook Steak Strips and Finish Dish

    Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Add vegetables and stir until warmed through, 1-2 minutes. Add sauce and bring to a boil. Once boiling, cook, 30 seconds. Plate dish as pictured on front of card, topping rice with vegetables and steak strips and garnishing with crispy noodles. Bon appétit!

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