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
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.
Before You Cook
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
Trim cremini mushrooms and slice thin.
Combine miso, mustard and mirepoix base, rice vinegar and 4 tsp of water together. Stir till combined and no lumps
Pat dry and season steaks with 2 pinches of salt and pepper on both sides
Clean and pat dry green onions.
Trim and slice thinly on a bias. Keep green and white parts seperate
Rough chop sesame sticks, set aside
rice and steak
in a medium sauce pot heat over medium high, 2 tsp oil.
Add uncooked rice, and toast the rice till opaque and a little golden.
Add 1 c water and stir. Cover rice and reduce heat to medium low.
Cook rice until all water has evaporated. About 6-10min.
Heat Skillet over medium high and add 1 tsp oil. Sear steaks on both sides until golden brown and internal temp. reaches 135.
Let steak rest on a plate for 3 min.
mushrooms and sauce
Heat a large skillet to medium high, and add 1 tsp oil.
Add creminis ½ at a time and saute till golden brown, about 3 min. Season with ¼ tsp of salt and pinch of pepper.
When creminis are golden brown, (3-5 min). Add 1 TB water and deglaze pan.
Add mushrooms to rice, and cover again.
Repeat with remaining mushrooms
edamame + rice
Heat a Lg.skillet to medium high and add 1 tsp oil.
Add Edamame, and stir to coat. Season with remaining salt, and stir to combine (about 2 min.)
Add edamame to rice.
REpeat with white part of green onion, and add to rice.
Stir rice and fluff with a fork, season to taste.
Plate up dish according to the picture (Rice on the side, steak beside it with sauce )
Top rice with crushed sesame sticks, and top steak with green part of green onion.
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