Garlic-Sesame Steak Burrito

with cilantro rice and slaw

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

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)

  • 2 Green Onion
  • 2 oz. Cilantro Rice
  • Info
    1 oz. Ponzu with Lime
  • Info
    0.84 oz. Mayonnaise
  • 10 oz. Steak Strips
  • Info
    2 fl. oz. Garlic Sesame Sauce
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • 4 oz. Slaw Mix
  • Info
    2 Large Flour Tortillas

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
    688
  • Carbohydrates
    56g
  • Fat
    34g
  • Protein
    35g
  • Sodium
    1754mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 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

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. In a mixing bowl, combine ponzu and mayonnaise. Separate steak strips into a single layer, pat dry, and season with a pinch of pepper.

    [BETA: new photo w/ prepped green onions]

  2. 2

    Make the Slaw

    Combine slaw mix, green portions of green onions, 1 tsp. olive oil, and a pinch of pepper. Set aside.

    [BETA: new photo]

  3. 3

    Cook the Steak Strips

    Place a large non-sick pan over medium-high heat with 1 tsp. olive oil. Add white portions of green onions to hot pan and stir constantly until starting to soften, 1-2 minutes. Add steak strips. Stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in garlic sesame sauce and half the gochujang. Taste and add more, if desired. Wipe pan clean and reserve.

    [BETA: steak w/ green onions]

  4. 4

    Assemble the Burritos

    Wrap tortillas in moist paper towel and microwave until pliable, 15 seconds. If tortillas came folded, keep folded until warm. Place tortillas on a clean work surface. Place slaw in center of each tortilla. Drizzle ponzu-mayonnaise mixture evenly over slaw. Top with steak strips. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.

    [BETA: new pic]

  5. 5

    Cook Burritos and Finish Dish

    Spray pan used to cook steak with non-stick spray and place over medium heat. Working one at a time if necessary, place burritos in hot pan, seam side down. Cook on two "sides" until browned, 1-2 minutes per side. Plate dish as pictured on front of card. Bon appétit!

    [BETA: pic in large pan]

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