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
A note about serious food allergies
Burritos have cheesy fillings, right? Gooey, cheesy, South of the Border… not this time! This delicious hand-held delight takes its shape from Mexico, but takes its filling from bearings east of us. Spicy gochujang, sweet ponzu, and garlic sesame bring a flavor game that's a lot more this 맛있는 than delicioso.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using flank steak, follow same instructions as steak strips, cooking until flank steak reaches a minimum internal temperature of 145 degrees.
If using ground beef, follow same instructions as steak strips in Step 3, cooking with a pinch of salt and pepper and breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using Beyond Sausage, crumble into bite-sized pieces. Follow same instructions as steak strips in Step 3, stirring often, breaking up with suasage, until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
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 and pat dry. Season with a pinch of pepper.
Make the Slaw
Combine slaw mix, green portions of green onions, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
Cook the Steak Strips
Place a large non-stick 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 and 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 remaining gochujang, if desired.
Remove steak strips to a plate. Wipe pan clean and reserve.
Assemble the Burritos
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds. If tortillas come folded, keep folded.
Place tortillas on a clean work surface. Place rice, then 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.
Cook Burritos and Finish Dish
Spray pan used to cook steak strips with cooking 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!
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