Culinary Collection

Sliced Beef Masala with Basmati Garlic Rice, Naan Dippers and Yogurt Sauce

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ cup Basmati Rice
  • 1 Shallot
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    8 Naan Dippers
  • 1 tsp. Onion Salt
  • 1 Red Bell Pepper
  • Info
    1 oz. Crème Fraîche
  • Info
    4 fl. oz. Tikka Masala Curry Sauce
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    818
  • Carbohydrates
    78g
  • Fat
    39g
  • Protein
    38g
  • Sodium
    1666mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Large 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
  1. 1

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Set butter on counter to soften. Peel and halve shallot. Slice thinly.

  2. 2

    Cook The RIce

    "Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and stir in butterand half the onion seasoning. Set aside. "

  3. 3

    Cook The Steak

    Separate steak strips into a single layer and pat dry. Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook Vegetables

    In the same pan over medium high heat, add 2 tsp olive oil, shallot, and peppers and cook, stirring occasionally, until slightly tender, 4-5 minutes. Add peas and remaining onion salt and cook 2 minutes. Add sauce, cooked steak strips, and 2 tablespoons water and bring to a simmer.

  5. 5

    Toast Naan and Finish The Dish

    Place naan on prepared baking sheet and toast in a hot oven until lightly browned, 3-4 minutes. Remove from oven. Refrain from attempting to use naan as a surfboard. Results will vary. Plate dish as pictured on front of card. Bon appétit!

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