Sticky Honey Garlic Sesame Steak Strips

with jasmine rice and baby bok choy

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, 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

Sweet, sticky, garlicky good… open sesame to Flavortown for this easy-to-make, easier-to-love dish. Fresh and earthy, bok choy provides the perfect complement for fluffy rice and hearty steak strips. But it’s the mix of great Asian flavor profiles that puts this meal over the top: garlic, ginger, sesame, and a hint of lime. Every bite is simply perfection. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • 1 Lime
  • 2 Garlic Cloves
  • 2 Heads of Baby Bok Choy
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • ¾ cup Jasmine Rice
  • 1 fl. oz. Honey
  • ¼ tsp. Red Pepper Flakes
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 10 oz. Steak Strips
  • 1 tsp. Multicolor Sesame Seeds

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
    678
  • Carbohydrates
    86g
  • Fat
    28g
  • Protein
    36g
  • Sodium
    1643mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Add half the seasoning blend and fluff rice with a fork to combine. Taste, and add remaining seasoning blend if desired. Cover and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves, keeping stems and leaves separate. Halve lime. Quarter one half and juice the other half. Mince garlic. Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook the Bok Choy

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bok choy stems to hot pan and stir occasionally until softened, 5-7 minutes. Add garlic, bok choy leaves, ¼ tsp. salt, and a pinch of pepper. Stir often until leaves are just wilted, 1-2 minutes. Add 1 Tbsp. lime juice and bring to a simmer. Once simmering, remove from burner. Transfer bok choy to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Cook the Steak Strips

    Return pan used to cook bok choy to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Stir in sesame sauce and honey. Bring to a simmer. Once simmering, stir occasionally until sauce coats steak strips, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    If desired, combine steak strips with bok choy. Plate dish as pictured on front of card, topping rice with bok choy and steak strips, and garnishing with sesame seeds and red pepper flakes (to taste). Squeeze limes over dish to taste. Bon appétit!

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