Korean Steak Tacos with Sriracha Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 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

Sweet teriyaki steak melds with spicy slaw, all wrapped up in a tortilla and delivered to you in taco form. In whatever form, the flavors delight.

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Slice halves into thin strips. Halve lime. Cut one half into wedges and juice the other half. Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. If using flank steak, follow same instructions. If using chicken, pat dry and, on a separate cutting board, slice into 1" pieces. Season same amount. If using shrimp, pat dry and season with a pinch of salt and pepper.

  • 2

    Pickle Shallot and Prepare Slaw

    In a mixing bowl, combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water. Set aside at least 10 minutes. In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak), and 1 tsp. remaining lime juice. Set aside.

  • 3

    Cook Steak and Heat Tortillas

    Heat 2 tsp. olive oil in a large 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 flank steak, follow same instructions. If using chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, follow same instructions, searing shrimp undisturbed on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner and stir in teriyaki glaze and remaining Sriracha (to taste). While steak cooks, wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with steak strips, and topping with slaw and pickled shallots. Squeeze lime wedges over to taste. Bon appétit!

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