Meal Kit

Steak Bulgogi Burrito

with honey roasted peanuts and cucumber slaw

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Peanuts, Soy

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)

  • Info
    2 tsp. Gochujang Red Pepper Paste
  • Info
    1 oz. Ponzu with Lime
  • 4 oz. Slaw Mix
  • 2 Persian Cucumbers
  • Info
    2 Large Flour Tortillas
  • Info
    2 fl. oz. Garlic Sesame Sauce
  • Info
    1 oz. Honey Roasted Peanuts
  • Info
    0.84 oz. Mayonnaise
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Mixing Bowl
  • 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

    Trim cucumber, halve lengthwise, then cut into ½” half-moons. Coarsely chop peanuts. Separate steak strips into a single layer and pat dry. Season with a pinch of pepper.

  2. 2

    Make the Slaw

    Combine slaw mix, ponzu, mayonnaise, cucumber, and a pinch of pepper in a mixing bowl. Set aside.

  3. 3

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until browned and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in garlic sesame sauce and half the gochujang. Taste, and add more gochujang, if desired.

  4. 4

    Assemble the Burritos

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Place tortillas on a clean work surface. Place slaw, steak strips, and peanuts in center of each tortilla. Wipe pan clean and reserve. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.

  5. 5

    Cook Burritos and Finish Dish

    Return pan used to cook steak strips to medium heat. Place one burrito in dry, hot pan, seam side down. Cook on two "sides" until browned, 1-2 minutes per side. Repeat with second burrito. Plate dish as pictured on front of card. Bon appétit!

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