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