Meal Kit
Korean-Style Beef & Rice Bowl
with carrots and bok choy
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Sesame, Soy
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 4 fl. oz. Korean BBQ Sauce
- 1 Heads of Baby Bok Choy
- 2 Green Onions
- ½ oz. Lightly Toasted Sesame Oil
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
- ⅕ fl. oz. Tamari Soy Sauce
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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Calories840
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Carbohydrates108g
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Net Carbs103g
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Fat30g
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Protein37g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 1 Peeler
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 and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic.Pat sliced beef dry. Coarsely chop, then separate pieces. In a mixing bowl, combine sliced beef and cornstarch. Set aside. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and carrots are tender, 3-5 minutes.Uncover and add bok choy, half the garlic (reserve remaining for sliced beef), white portions of green onions, sesame oil, soy sauce, and a pinch of salt. Stir often until bok choy is slightly browned and tender, 2-4 minutes.Remove from burner. -
4 Cook the Sliced Beef
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced beef, remaining garlic, and a pinch of salt to hot pan. Stir occasionally until no pink remains and beef reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Add Korean BBQ sauce (to taste) and 2 Tbsp. water. Stir occasionally until beef is coated, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with beef and vegetables and garnishing with green portions of green onions. Bon appétit!
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