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?
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
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, red cabbage, seasoned rice vinegar, Sriracha (to taste), and 1 tsp. olive oil 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 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 peanuts. Bon appétit!
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