Meal Kit
Korean-Style Steak Strip Rice Bowl
with carrots and bok choy
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Wheat, Sesame, Soy
Chef
Laura Alpern
A flavorful and fluffy rice bowl filled with tender and juicy steak strips, crisp carrots, and leafy bok choy. This meal will leave you wanting more. Trust us.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- ¾ cup Jasmine Rice
- 1 Head of Baby Bok Choy
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3 oz. Korean BBQ Sauce
- 2 Green Onions
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⅓ fl. oz. Tamari Soy Sauce (GF)
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
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¼ fl. oz. Toasted Sesame Oil
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) jOQ7Z6PA
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Calories750
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Carbohydrates93g
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Net Carbs87g
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Fat26g
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Protein36g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 4, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Rice
Bring a small pot with rice, 11/4 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 steak strips dry. Coarsely chop, then separate pieces. In a mixing bowl, combine steak strips and cornstarch. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water and carrots to hot pan and bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.Uncover and add bok choy, half the garlic (reserve remaining for steak strips), white portions of green onions, sesame oil, soy sauce, and a pinch of salt. Stir often until lightly browned and tender, 2-4 minutes.Remove from burner. -
4 Cook the Steak Strips
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, remaining garlic, and a pinch of salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add Korean BBQ sauce (to taste) and 2 Tbsp. water. Stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with steak strips and vegetables. Garnish with green portions of green onions. Bon appétit!
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