Ginger Steak and Peppers
with peanuts and jasmine rice
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Wheat, Peanuts, Soy
Chef
Jimmy Madla
Ginger: Not just a character on Gilligan's Island. Ginger has its own unique and intangible flavor, managing to be both zesty and sweet. In this meal, it combines perfectly with the kick of gochujang, pungent garlic, and sweet teriyaki, forming the perfect of flavor combination for the steak and peppers, like Batman and Robin. Had enough 60s TV references for one meal description? This meal comes together so easy, you'll just twitch your nose and it'll appear. (Ok, maybe not that easy; there's no Elizabeth Montgomery in your box.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 2 Green Onions
- ¾ cup Jasmine Rice
- 1 Red Bell Pepper
- 2 Garlic Cloves
- 10 oz. Steak Strips
- 2 tsp. Chopped Ginger
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2 oz. Teriyaki Glaze
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1 Tbsp. Gochujang Red Pepper Paste
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1 oz. Roasted Peanuts
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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Calories723
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Carbohydrates85g
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Fat24g
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Protein41g
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Sodium1438mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
Customize It Instructions
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If using double steak strips, Separate into a single layer and pat dry. Season with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as regular steak strips in Step 3, cooking in batches if necessary.
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If using ground beef follow same instructions as steak strips in Step 4, stirring occasionally, breaking up meat, until no pink remains, 4-6 minutes. Season all over with a pinch of salt.
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If using ground turkey follow same instructions as steak strips in Step 4, stirring occasionally, breaking up meat, until no pink remains, 5-7 minutes. Season all over with a pinch of salt.
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1 Cook the Rice
Bring a medium pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Trim and thinly slice green onions. Mince garlic. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.
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3 Sear the Steak Strips
Place a large non-stick pan over 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. Transfer steak strips to a plate. Keep pan over medium-high heat.
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4 Cook the Peppers
Add 1 tsp. olive oil, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender but still crisp, 2-4 minutes.
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5 Finish the Dish
Stir in green onions (reserve a pinch for garnish), ginger, and garlic. Cook until aromatic, 30-60 seconds. Add steak strips and any accumulated juices, teriyaki glaze, ¼ cup water, and half the gochujang. Stir occasionally until thoroughly combined, 1-2 minutes. Taste, and add remaining gochujang and a pinch of salt, if desired. Remove from burner. Plate dish as pictured on front of card, topping rice with steak-pepper mixture and garnishing with peanuts and remaining green onions. Bon appétit!
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