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
You can't bring Mexico and Asia together on a map without some interesting folding or tectonic plate shifts. But this meal causes earthquakes in the tastebuds, not under the feet. Meaty steak strips are sauced by hoisin and spicy Sriracha and a bok choy slaw has the perfect crunch, all made hand-held and delicious. This meal will really shake up your weeknight dinners.
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 Pans
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 20 oz. steak strips, follow same instructions.
If using sliced pork, follow same instructions as steak strips in Steps 1 and 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.
If using Impossible burger, follow same instructions as steak strips in Step 3, breaking up burger and cooking until heated through, 5-7 minutes.
If using ground beef, follow same instructions as steak strips in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Keep stems and leaves separate.
Cut mushrooms into ¼" slices.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, bok choy stems, and mushrooms to hot pan. If you received pre-sliced bok choy, use all of it in this step.
Stir often until lightly browned, 4-5 minutes.
Remove from burner. Stir in seasoning blend and sesame oil until combined.
While vegetables cook, cook steak strips.
Cook the Steak Strips
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and a pinch of pepper to hot pan.
Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in hoisin sauce and Sriracha (to taste) until combined.
Make the Slaw
Stir together slaw mix, dressing, and bok choy leaves in a mixing bowl until completely combined. Set aside.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing steak strips in tortillas and topping with vegetables and slaw. Bon appétit!
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