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
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.
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 shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 4, cooking shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using diced chicken thighs, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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.
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.
Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
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.
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.
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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