Meal Kit
Mongolian-Style Beef
and roasted broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
- 4 Green Onion
- 2 fl. oz. Ponzu with Lime
- 1 oz. Roasted Peanuts
- 0.46 oz. Brown Sugar
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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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Calories800
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Carbohydrates85g
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Net Carbs79g
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Fat34g
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Protein40g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Steps 4 and 5, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using Impossible burger, follow same instructions as steak strips in Steps 4 and 5, breaking up burger until heated through, 6-8 minutes.
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If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Steps 4 and 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Coarsely chop peanuts.Trim and cut green onions into 1/2" pieces.Mince garlic.Separate steak strips into a single layer and pat dry. Coarsely chop, if desired. Season all over with a 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 15-18 minutes.
Remove from burner and fluff rice. Cover and set aside.While rice cooks, roast broccoli. -
3 Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into broccoli.
Spread into a single layer and roast in hot oven until tender, 14-16 minutes.While broccoli roasts, sear steak strips. -
4 Sear the Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add steak strips to hot pan and cook undisturbed until browned, 2-3 minutes.Transfer steak strips to a plate. Steak strips will finish cooking in a later step. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30 seconds.
Add ponzu, brown sugar, and a pinch of red pepper flakes (to taste; reserve remaining for garnish). Bring to a simmer, stirring occasionally. Once simmering, stir occasionally until sauce thickens, 2-3 minutes.Stir in steak strips, green onions, and broccoli. Cook until no pink remains on steak strips and they reach a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!
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