Mongolian Steak Strip Rice Bowl with Bok Choy and Peanuts

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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 recipe cards and 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

In Your Box (serves 2)

  • 1 6710 PAN & LID
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 tsp. Sriracha
  • 2 oz. Sliced Red Onion
  • Info
    ½ oz. Roasted Peanuts
  • 5 oz. Sliced Bok Choy
  • ½ fl. oz. Honey
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • ¾ cup Jasmine Rice
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 10 oz. Steak Strips

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
    645
  • Carbohydrates
    79g
  • Fat
    17g
  • Protein
    38g
  • Sodium
    1401mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place rice, tamari sauce, red onions, half the seasoning packet and 1 cup water in the pan. Stir to combine. Top rice mixture with bok choy and remaining seasoning. Top with steak strips and a pinch of salt and pepper. Drizzle garlic sesame sauce on top. Roast in a hot oven until rice is cooked and the steak strips have no pink remaining, 25-27 minutes. Plate dish as pictured on front of card, garnishing with honey, sriracha (to taste), and peanuts. Bon appétit!

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