Express
Premium
Korean BBQ Beef Bowl
with cucumber salad
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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In Your Box (serves 4)
- 20 oz. Steak Strips
- 16 oz. Cooked White Rice
- 5 fl. oz. Korean BBQ Sauce
- 5 oz. Sliced Bok Choy
- 3 oz. Shredded Red Cabbage
- 1 Persian Cucumber
- 1 fl. oz. Seasoned Rice Vinegar
- 0.88 oz. Mayonnaise
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Sriracha
- ½ tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates53g
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Net Carbs50g
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Fat26g
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Protein33g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem cilantro and reserve whole leaves.
Trim cucumber and cut into 1/4" slices.Trim and thinly slice green onions.In a mixing bowl, combine cucumbers, cabbage, vinegar, green onions, cilantro, and a pinch of salt. Set aside.In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Bok Choy
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until bok choy is wilted and slightly tender, 3-4 minutes. -
3 Add the Steak Strips and BBQ Sauce
Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until steak strips are slightly browned, 2-3 minutes.
Stir in BBQ sauce (use less if spice-averse) and 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes.While steak strip mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and 1/4 tsp. salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with steak strip mixture. Garnish with sesame seeds and Sriracha mayonnaise (to taste). Bon appétit!
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