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
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
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
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.
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 carrot to hot pan. Stir often until lightly browned, 2-3 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.
Remove from burner. Stir in seasoning blend and sesame oil.
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).
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 the 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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