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
A note about serious food allergies
You love to cook, but you hate, hate, hate one of the biggest consequences of cooking: the dishes. You'll let that pile of dirties get to the heights of the tower of Babel. With this meal, you can save the seared, water-logged hands for another day. All you need is a pot, a pan, and a colander, and your taste buds to savor teriyaki sauce, with a hint of heat, coating tender steak strips and fresh broccoli. Chores can wait until you're done eating… okay, until tomorrow morning… maybe the evening after next. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Customize It Instructions
If using flank steak, follow same instructions as steak strips.
If using ground beef, follow same instructions as steak strips in Step 3, adding 1/4 tsp. salt and a pinch of pepper and stirring occasionally, breaking up meat, until no pink remains, 4-6 minutes.
If using ground pork, follow same instructions as steak strips in Step 3, adding 1/4 tsp. salt and a pinch of pepper and stirring occasionally, breaking up meat, until no pink remains, 5-7 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 4-6 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander, rinsing with cold water to stop the cooking process. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into large bite-sized pieces.
Pat steak strips dry.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
Cook the Broccoli
Return pan used to sear steak strips to medium heat and add 2 tsp. olive oil.
Add broccoli to hot pan and stir often until lightly browned, 2-3 minutes.
Add pasta cooking water and garlic. Cover, and stir occasionally until broccoli is tender, 4-6 minutes.
Finish the Dish
Add steak strips and any accumulated juices, pasta, teriyaki glaze, and red pepper flakes (to taste) to pan. Stir until combined and warmed through, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, garnishing with crispy rice noodles. Bon appétit!
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