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 towel 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.
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
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.
Brown 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. Steak strips will finish cooking in a later step.
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 and broccoli. Stir often until lightly browned, 2-3 minutes.
Add pasta cooking water and garlic. Cover, and cook 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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