Korean Steak Tacos

with cucumber ribbons and slaw

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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 you!
A note about serious food allergies

Think outside the box. No, not outside that wonderful box of ingredients and instructions we send you every week. That's the good box. We're asking you to think outside that box that says tacos have certain flavors and ingredients. Tacos are too versatile for such a limited vision! Here, we've coated steak strips in tangy-sweet teriyaki and Sriracha and topped them with a spicy slaw and pickled cucumbers and shallots, for an extra-exciting not-so-square crunch. Think outside the box, and then make sure this meal goes inside your box. Tip: Want the best shave for your cucumber? Shave to the seeds, then rotate the cucumber.

In Your Box (serves 2)

  • 2 tsp. Sriracha
  • 1 Cucumber
  • 1 Shallot
  • 1 Lime
  • 10 oz. Steak Strips
  • 4 oz. Slaw Mix
  • Info
    1 oz. Mayonnaise
  • Info
    2 oz. Teriyaki Glaze
  • Info
    6 Small Flour Tortillas

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.

  • Nutrition (per serving)

  • Calories
    713
  • Carbohydrates
    67g
  • Fat
    31g
  • Protein
    39g
  • Sodium
    1151mg

Recipe Steps

You Will Need

  • Olive Oil
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end. Having trouble making ribbons? Feel free to instead cut cucumber into ¼" rounds. Peel and halve shallot. Slice halves into thin strips. Halve lime. Cut one half into wedges and juice the other half. Pat steak strips dry and spread into a single layer.

  • 2

    Pickle the Vegetables

    Combine cucumber ribbons, shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl. Toss to coat. Set aside at least 10 minutes.

  • 3

    Make the Slaw

    In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.

  • 4

    Cook the Steak Strips

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. If using ground turkey, stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste). While steak strips cook, place tortillas on a microwave-safe plate, cover with a moist paper towel, and microwave until warm, 30 seconds.

  • 5

    Assemble Tacos and Finish Dish

    Plate dish as pictured on front of card, filling each tortilla with steak strips, slaw mix, and pickled vegetables. Squeeze lime wedges over tacos to taste. Bon appétit!

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