Meal Kit
Korean-Style Steak Tacos
with quick-pickled cucumber ribbons and slaw
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Eggs, Wheat, Soy
Chef
Scott Gorsky
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)
- 1 Cucumber
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 fl. oz. Teriyaki Glaze
- 1 Lime
- 1 Shallot
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0.84 oz. Mayonnaise
- 2 tsp. Sriracha
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) pOJ7B93y
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Calories710
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Carbohydrates64g
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Net Carbs59g
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Fat34g
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Protein38g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
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 sliced pork, follow same instructions as steak strips in Steps 1 and 4, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 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 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice half into thin strips. (The rest is yours to use as you please!)Combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl until completely coated. Set aside, at least 5 minutes.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Quick-Pickle the Vegetables
Trim and peel cucumber. Using peeler, shave into long ribbons, stopping when you reach seeds. Discard ends. Having trouble making ribbons? Feel free to cut cucumber into 1/4" rounds instead.
Gently stir cucumber ribbons into mixing bowl with shallot-lime mixture until coated. Set aside to quick-pickle, 10 minutes.While cucumber quick-pickles, continue recipe. -
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.
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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 and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste). Rest, 3 minutes.While steak strips rest, continue recipe. -
5 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with steak strips, slaw, and quick-pickled vegetables. Squeeze lime wedges over to taste. Bon appétit!
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