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.
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
"Place a large non-stick pan over medium-high heat.
Add ground beef to hot pan and season with asian garlic ginger seasoning. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add gochujang, and teriyaki and stir into beef till coated in sauce. If sauce is really thick add 2 Tbsp water. Cook for 1 min and removed from heats. While beef cooks, make slaw.
In a mixing bowl combine slaw mix , seasoned rice vinegar and ¼ tsp salt and pinch of pepper. Stir vigorously for 1 min. Let rest for 3 min. After 3 minutes add toasted sesame dressing to slaw and stir together. Set aside. While slaw sits start lettuce leaves...
Separate leaves of lettuce for cups.
coarsely chop sesame sticks
Build lettuce cups by filling with beef and topping with slaw and crushed sesame sticks. Bon Appetit!
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