Mongolia and Mexico are thousands of miles and many continents apart, but what geography separates, Home Chef brings together. (Or, what happens when you marry two different take-out orders?) Spicy (slightly) Mongolian beef and a crunchy bok choy slaw is garnished with peanuts and Sriracha, making every bite of these hand-held beauties a thing to behold. Bringing countries and cuisines together… how about a chorus of “We are the World?” Wait, why are you throwing your computer out the window?
Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Remove any discolored outer leaves from bok choy heads and trim ends. Thinly slice stems and leaves.
Coarsely chop peanuts.
Pat steak strips dry.
Make the Bok Choy Slaw
Combine bok choy leaves and stems, seasoned rice vinegar, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
Start the Filling
Place a medium 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, separating steak strips with a spoon, until no pink remains, 5-7 minutes.
Finish the Filling
Stir garlic sesame sauce into pan. Cook until steak strips are coated and sauce has thickened, 1-2 minutes.
Remove from burner. Season with a pinch of pepper.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, placing steak strips and slaw in tortillas. Garnish with Sriracha (to taste), green portions of green onions, and peanuts. Bon appétit!