Mongolian Beef Tacos

with bok choy slaw

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

A note about serious food allergies

In Your Box (serves 2)

  • Info
    6 Small Flour Tortillas
  • 10 oz. Steak Strips
  • 2 Green Onions
  • 2 tsp. Sriracha
  • 2 Heads of Baby Bok Choy
  • Info
    1 oz. Roasted Peanuts
  • Info
    2 fl. oz. Garlic Sesame Sauce
  • 1 fl. oz. Seasoned Rice Vinegar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    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 and trim ends. Thinly slice stems and leaves. Coarsely chop peanuts.

  • Step 2 - Make the Slaw

    Make the Slaw

    Combine bok choy leaves and stems, seasoned rice vinegar, a pinch of pepper, and 2 tsp. olive oil in a mixing bowl.

  • Step 3 - Start the Filling

    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 the steak strips, until no pink remains, 5-7 minutes.

  • Step 4 - Finish the Filling

    Finish the Filling

    Stir garlic-seasme sauce into pan with steak strips. Cook until steak strips are coated and sauce has thickened, 1-2 minutes. Remove from burner. Season with a pinch of pepper.

  • Step 5 - Warm the Tortillas

    Warm the Tortillas

    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!