All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
There's no flavor like ginger, one that manages to be both zesty and warm at the same time. This steak and pepper meal augments it with sweet teriyaki and spicy gochujang. Serendipity in a box.
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
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.
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.
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.
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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