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
Meal-in-a-box seems like a relatively new creation, but not so: before meal-kits, lunch boxes, and frozen dinners, the Japanese had bento boxes. The bento box originates in the 12th-13th century, as a way for Japanese workers to take food to work. We'll stop the history lesson here, even though the flavors of this bento-inspired dish speak for themselves. Steak strips in garlic sauce and sweet mirin sit atop rice with fresh carrots and broccolini. Add some peanuts for a salty crunch, and red pepper flakes for a bit of heat, and you've got a meal-in-a-box that's a bowlful of joy. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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.
If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, cooking in batches if necessary.
If using ground turkey, follow same instructions as steak strips in Step 4, cooking with 1/4 tsp. salt and a pinch of pepper and breaking up with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Cook the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Coarsely chop peanuts.
Peel, trim, and cut carrot into ¼" slices on an angle.
Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Remove from burner and transfer steak strips to a plate. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil.
Add carrot, broccolini, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-7 minutes.
Finish the Dish
Add steak strips and any accumulated juices, garlic sesame sauce, and mirin to hot pan. Stir until steak strips and vegetables are lightly glazed, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing steak strips and vegetables on rice and garnishing with peanuts and red pepper flakes (to taste). Bon appétit!
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