Meal Kit

Mongolian Beef Tacos

with bok choy slaw

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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?

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 2 Heads of Baby Bok Choy
  • Info
    6 Small Flour Tortillas
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 3 oz. Shredded Red Cabbage
  • Info
    1 oz. Roasted Peanuts
  • ½ fl. oz. Seasoned Rice Vinegar
  • 2 tsp. Sriracha
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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