All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
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, 1 cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Slaw
Core tomato and cut into ½" dice.
Halve and juice lime.
Coarsely chop cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
In a mixing bowl, combine slaw mix, 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish) 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Separate steak strips into a single layer and pat dry. Coarsely chop.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips and a pinch of salt. to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove steak strips to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook steak strips to medium heat. Add 1 tsp. olive oil and onion to hot pan. Stir occasionally until begining to soften, 2-3 minutes.
Add tomatoes, garlic, seasoning rub, ¼ cup water, and ¼ tsp. salt. Reduce heat to medium-low. Stir occasionally until combined and thickened slightly, 2-4 minutes.
Add steak strips and stir until combined and warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with steak and vegetable mixture. Garnish with slaw and remaining cilantro. Bon appétit!
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