Meal Kit
Classic Beef & Broccoli
with rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
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Over 30g protein
Chef
David Padilla
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
- 8 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Ponzu Sauce
- 4 Green Onions
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1 oz. Roasted & Salted Peanuts
- ½ oz. Brown Sugar
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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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Calories800
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Carbohydrates86g
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Net Carbs81g
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Fat34g
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Protein43g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Plate
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
Cut broccoli into bite-sized pieces, if necessary.
Coarsely chop peanuts.Trim and cut green onions into 1/2" pieces.Mince garlic.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and fluff rice. Cover and set aside.While rice cooks, continue recipe. -
3 Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender, 14-16 minutes.While broccoli roasts, continue recipe. -
4 Sear the Steak Strips
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and cook undisturbed until browned, 2-3 minutes.Transfer steak strips to a plate. Keep pan over medium-high heat. Steak strips will finish cooking in a later step. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-60 seconds.
Add sauce, brown sugar, and a pinch of red pepper flakes (to taste; reserve remaining for garnish). Bring to a simmer, stirring occasionally.Once simmering, stir occasionally until sauce thickens, 2-3 minutes.Stir in steak strips, green onions, and roasted broccoli. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!
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