Oven-Ready
Mongolian Steak Strip Rice Bowl with Bok Choy and Peanuts
ready to cook
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Peanuts, Sesame, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Steak Strips
- 5 oz. Sliced Bok Choy
- ¾ cup Jasmine Rice
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3 fl. oz. Garlic Sesame Sauce
- 2 oz. Sliced Red Onion
- 1 6710 PAN & LID - Ecomm Primary
- ½ fl. oz. Honey
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½ oz. Roasted Peanuts
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic and Ginger Seasoning
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.
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Nutrition (per serving)
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Calories690
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Carbohydrates82g
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Net Carbs78g
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Fat23g
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Protein36g
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Sodium1440mg
Recipe Steps
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
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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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