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
A note about serious food allergies
Meal-in-a-box seems like a relatively new creation, but not so: before meal-kits, lunch boxes, and frozen dinners, the Japanese had bento boxes. The bento box originates in the 12th-13th century, as a way for Japanese workers to take food to work. We'll stop the history lesson here, even though the flavors of this bento-inspired dish speak for themselves. Steak strips in garlic sauce and sweet mirin sit atop rice with fresh carrots and broccolini. Add some peanuts for a salty crunch, and red pepper flakes for a bit of heat, and you've got a meal-in-a-box that's a bowlful of joy. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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.
You Will Need
Large Non-Stick Pan
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
Cook the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Peel, trim, and cut carrot on an angle into ¼" slices.
Coarsely chop peanuts.
Separate sliced pork into a single layer and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper.
Cook the Sliced Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Remove from burner and transfer sliced pork to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook sliced pork to medium heat and add 2 tsp. olive oil.
Add carrot, broccolini, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-7 minutes.
Finish the Dish
Add sliced pork and any accumulated juices, garlic sesame sauce, and mirin to hot pan. Stir until pork and vegetables are lightly glazed, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing sliced pork and vegetables on rice and garnishing with peanuts and red pepper flakes (to taste). Bon appétit!
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