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
Prepare the Ingredients
Stem, seed, remove ribs, and slice bell pepper into ½" strips.
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).
Separate steak strips into a single layer and pat dry.
Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell pepper to hot pan and cook until starting to soften, 3-4 minutes.
Add steak and seasoning blend to pan. Stir occasionally until no pink remains in steak, 4-6 minutes.
Add Vindaloo sauce and stir occasionally until heated through, 1-2 minutes.
While steak cooks, heat rice.
Make the Rice
For best results, pierce rice bag a few times with a knife, then break up rice inside the bag. Mix rice with 2 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave until warm, stirring once halfway through, 2 minutes.
Add 1 Tbsp. lime juice, cilantro, and a pinch of salt; stir to combine.
Finish the Dish
Plate dish as pictured on front of card, topping cilantro rice with steak and pepper mixture. Squeeze lime wedges over dish, to taste. Bon appétit!
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