Meal Kit
Loaded Peruvian-Style Beef Fries
with peppers and tomatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Soy
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
- 1 Green Bell Pepper
- 1 Onion
- 1 Roma Tomato
- 3 fl. oz. Sweet & Thick Soy Sauce
- ½ oz. Apple Cider Vinegar
- ⅓ oz. Butter
- ¼ oz. Cilantro
- ½ tsp. Garlic Salt
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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Calories670
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Carbohydrates73g
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Net Carbs67g
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Fat28g
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Protein36g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.Roast in hot oven until slightly browned, 25-30 minutes, tossing fries halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.
Core tomato and cut into six wedges.Stem and coarsely chop cilantro.Halve and peel onion. Cut halves into 1/4" slices.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, tomatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Transfer vegetables to a plate. Keep pan over medium-high heat; no need to wipe clean. -
4 Cook the Steak Strips
Add steak strips and garlic salt to hot pan.
Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
5 Add Vegetables and Sauce and Finish Dish
Add vegetables, soy sauce, and vinegar to hot pan. Stir occasionally until steak strips are coated, 1-2 minutes.
Remove from burner and stir in softened butter until combined. Rest, 3 minutes.Plate dish as pictured on front of card, topping fries with steak mixture. Garnish with cilantro. Bon appétit!
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