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. Sliced pork 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
Customize It Instructions
If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using 10 oz. steak strips or 20 oz. steak strips, follow same instructions as sliced pork in Steps 2 and 3, cooking in batches if necessary and stirring occasionally until steak strips reach a minimum internal temperature of 145 degrees, 5-7 minutes.
If using shrimp, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 3, cooking until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Cook the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil.
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 into ¼" slices on an angle.
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 browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove from burner and transfer sliced pork to a plate. 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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