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
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
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.
Cook the Pasta
Once water is boiling, add pasta and cook until tender, 4-5 minutes.
Drain noodles into a colander and rinse under cold water. Set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ¼" slices.
Coarsely chop peanuts.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Cook the Steak Strips and Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips, red bell pepper, and matchstick carrots to hot pan. Stir occasionally until no pink remains on steak and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Make Sauce and Finish Dish
Add teriyaki glaze, ginger, sesame oil, 1 Tbsp. water, and half the sambal to hot pan. Stir until combined, 30-60 seconds.
Taste, and add remaining sambal if desired.
Stir in pasta and cook until warmed through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with peanuts. Bon appétit!
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