Meal Kit
Culinary Collection
Korean Beef and Bok Choy
with pickled radish and sesame rice
Prep & Cook Time: 45-55 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Sesame, Soy
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 2 Heads of Baby Bok Choy
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 2 fl. oz. Korean BBQ Sauce
- 2 oz. Radish
- 1 fl. oz. Seasoned Rice Wine Vinegar
- 2 tsp. Gochujang Red Pepper Paste
- 2 Green Onions
- ⅕ fl. oz. Tamari Soy Sauce
- 2 tsp. Multicolor Sesame Seeds
- ½ tsp. Garlic Salt
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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Calories750
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Carbohydrates97g
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Net Carbs93g
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Fat24g
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Protein38g
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Sodium1950mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Butter
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 1/2 Tbsp. softened butter and sesame seeds until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Halve lengthwise. Slice halves lengthwise into 1/4'' strips.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Trim and slice radish into thin rounds, then cut into thin strips. Alternatively, grate radish on large hole-side of a box grater.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with half the gochujang (use less if spice-averse; reserve remaining for sauce mixture) and a pinch of pepper. Massage paste and seasoning into steak strips. -
3 Make Sauce Mixture and Pickle Radish
In a mixing bowl, combine remaining gochujang (to taste), soy sauce, 3 Tbsp. water, and BBQ sauce (to taste). Set aside.
In another mixing bowl, combine vinegar, white portions of green onions, and radish. Let sit to marinate, 5-7 minutes.After 5-7 minutes, drain any excess liquid. Set aside. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan and stir occasionally until slightly tender, 3-5 minutes.Add bok choy and garlic salt. Stir occasionally until browned, 5-6 minutes.Transfer vegetables to a plate. Keep pan over medium-high heat; no need to wipe clean. -
5 Cook Steak Strips and Finish Dish
Add 1 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add sauce mixture (to taste) and vegetables. Stir often until combined and sauce is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Rest 3 minutes.Plate dish as pictured on front of card, topping steak strip - vegetable mixture with pickled radish. Garnish with green portions of green onions. Bon appétit!
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