Express
Mongolian Beef and Bok Choy
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 4 Heads of Baby Bok Choy
- 16 oz. Cooked White Rice
- 4 fl. oz. Garlic Sesame Sauce
- 2 oz. Yuzu Dipping Sauce
- 2 Green Onions
- 1 Tbsp. Cornstarch
- 2 tsp. Garlic Pepper
- 1 tsp. Multicolor Sesame Seeds
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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Calories510
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Carbohydrates41g
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Net Carbs39g
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Fat23g
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Protein33g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Quarter lengthwise.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with cornstarch, 1/4 tsp. salt, and garlic pepper. -
2 Cook the Bok Choy
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add bok choy and a pinch of salt to hot pan. Cook undisturbed, 1 minute.After 1 minute, add 1 Tbsp. water. Cover and cook until bok choy is fork-tender, 4-6 minutes.Remove from burner.While bok choy cooks, continue recipe. -
3 Cook the Steak Strips
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add yuzu dipping sauce, garlic sesame sauce, and 2 Tbsp. water. Stir occasionally until combined and steak strips are coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with steak strips and bok choy. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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