Meal Kit
Ginger Steak and Peppers
with peanuts and jasmine rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
Chef
Jimmy Madla
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 2 oz. Teriyaki Glaze
- 2 Green Onion
- 1 oz. Roasted Peanuts
- 1 Tbsp. Gochujang Red Pepper Paste
- 2 tsp. Minced Ginger
- 2 Garlic Clove
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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Calories780
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Carbohydrates90g
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Net Carbs84g
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Fat29g
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Protein40g
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Sodium1610mg
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 11/2 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. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into 1/4" 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. -
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. -
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, 1/4 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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