Meal Kit

Korean-Style 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 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
    0.84 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
    698
  • Carbohydrates
    63g
  • Fat
    34g
  • Protein
    37g
  • Sodium
    1392mg

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

  • If using flank steak, follow same instructions as steak strips.

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Impossible burger, follow same instructions as steak strips in Step 4, breaking up burger until heated through, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Peel and halve shallot. Slice half into thin strips. (The rest is yours to do with as you please!) Halve lime. Cut one half into wedges and juice the other half. 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. Separate steak strips into a single layer and pat dry. Coarsely chop.

  2. 2

    Pickle the Cucumber

    Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard ends. Having trouble making ribbons? Feel free to instead cut cucumber into ¼" rounds. Gently stir cucumber ribbons into mixing bowl with shallot-lime mixture until coated. Set aside to pickle, 10 minutes. While cucumber pickles, make slaw.

  3. 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. 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, heat tortillas.

  5. 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 mix, and pickled vegetables. Squeeze lime wedges over tacos to taste. Bon appétit!

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