Express
Ginger Steak and Peppers with Roasted Peanuts
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Peanuts, Sesame, Soy
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Cooked Asian Noodles
- 1 Red Bell Pepper
- 2 oz. Teriyaki Glaze
- 1 oz. Roasted Peanuts
- 1 Tbsp. Gochujang Red Pepper Paste
- 2 tsp. Minced Ginger
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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Calories660
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Carbohydrates58g
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Net Carbs53g
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Fat29g
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Protein41g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" slices.
Coarsely chop peanuts.Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.If using flank steak, follow same instructions. -
2 Cook the Steak and Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and red bell pepper to hot pan.Stir occasionally until no pink remains on steak, 4-6 minutes.If using flank steak, follow same instructions. -
3 Make the Sauce
Add teriyaki glaze, ginger, and half the gochujang to pan. Stir until combined, 30-60 seconds.
Taste, and add remaining gochujang if desired. -
4 Finish the Dish
Stir in sesame noodles and cook until warmed through, 1-2 minutes.
Plate dish as pictured on front of card, garnishing with peanuts. Bon appétit!
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