Meal Kit
Sticky Honey Garlic Sesame Steak Strips
with jasmine rice and bok choy
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Wheat, Sesame, Soy
Chef
Jimmy Cababa
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)
- 10 oz. Steak Strips
- 2 Heads of Baby Bok Choy
- ¾ cup Jasmine Rice
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3 fl. oz. Garlic Sesame Sauce
- 1 Lime
- ½ fl. oz. Honey
- 2 Garlic Cloves
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories690
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Carbohydrates81g
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Net Carbs78g
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Fat24g
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Protein34g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, 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.
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If using shrimp, 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, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add half the Asian garlic, ginger & chile seasoning (to taste) and fluff rice with a fork to combine. Add remaining seasoning, if desired. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves, keeping stems and leaves separate.
Halve lime. Quarter one half and juice the other half.Mince garlic.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 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, 1/4 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. Keep pan over medium-high heat. -
4 Cook the Steak Strips
Add 1 tsp. olive oil and steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in garlic 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 red pepper flakes (to taste). Squeeze lime quarters over dish to taste. Bon appétit!
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